A quick and deliciously almondy cupcake recipe- perfect for Sunday afternoon tea.
Preheat your oven to 175 degrees C.
Cream together the butter and sugar with the almond extract until light and fluffy.
Slowly add in your eggs and natural yoghurt, whisking continually, adding a little flour if needed to stop the mixture from curdling.
Then incorporate the flour, baking powder and ground almonds into the mix, whisking thoroughly and then add your amaretto (if using.)
Spoon into your cupcake/muffin cases so that they are half full and then spoon a teaspoon of raspberry jam into the centre of each, finally topping with another spoonful of cake mixture.
Bake in the preheated oven for 15-20 mins until springy and golden brown.
The jam will probably sink to a thin layer at the bottom when baking but this looks professional and like your typical bakewell tart.