Raspberries Buckle Cupcake

Raspberries Buckle Cupcake

Ingredients:-
2 ¾ cups self raising flour
½ cup butter
1 ¾ cups sugar
1 ½ tsp vanilla
2 eggs
1 ¼ cups milk
2 tlbs lemon jus
1 tsp lemon paste
1 tsp vanilla essence
½ cup flour
¼ cup brown sugar
½ cup almond flakes
Raspberry Jam

Method:-

1. Whisk butter and sugar until fluffy.
2. Add egg one by one.
3. Add other ingredients except ½ cup flour, brown sugar, almond flakes and Jam.
4. Mix ½ cup flour, almond flakes and brown sugar. Keep aside for topping.
5. Fill half the paper cup liners with batter than pipe in jam and add the batter again.
6. Sprinkle flour mixture (topping). Bake in preheated oven - 180C for 20-25mins.