Raspberry Cupcakes

Description

Using the same ingredients for the batter as in this recipe, you can make these nice little raspberry cupcakes with almonds. 

Ingredients

For a 6-hole muffin tin
200 g raspberries
160 g flour
100 g butter (softened)
100 g sugar
2 eggs
1 tbsp sour cream
1/2 tsp vanilla extract
Almond flakes

Instructions

Line the tin with paper muffin cases. In a bowl, combine all the ingredients except the raspberries and almonds. Divide a half of the batter between the cases. Put several raspberries into each case. Put the remaining batter on top. Sprinkle with the almonds, place in a preheated 200C oven and bake for 25-30 minutes.