The following recipe is for 5 SERVINGS. Feel free to double it or divide it into half as per your requirement.

INGREDIENTS REQUIRED

MATERIALS	MEASUREMENTS
Large Whole Egg	1 number
Unsalted Butter	1/8 Cup
Sugar or its Substitute (Sucralose based Sweetener)	1/4 Cup
Heavy Cream	1 Tablespoon
Tap Water	1/2 fl oz
Lemon Juice	1/4 Tablespoon
Vanilla Extract	1/2 Tablespoon
Pure Almond Extract	1 Tablespoon
Almond Meal Flour	1 and 1/4 Cups
Aluminum Free Baking Powder	1/4 Tablespoon
Salt	1/4 Tablespoon
Sugar Free Red Raspberry Preserves	1 and 2/3 Tablespoons

Preparation

Once you have all the ingredients in place, you are all set to go. Below are the directions that you need to follow for preparing the almond-raspberry cupcakes.

Stage 1

1. First you will need to preheat the oven to 350 °F.
2. In a muffin pan, place 5 paper cups and set aside.
3. Take a small bowl and beat the egg yolks with 1/6 cup of Sugar and

• Butter
• Water
• Cream
• Vinegar or Lemon Juice
• Vanilla Extracts and
• Almond Extracts

Beat them altogether till its fully combined. Keep it aside.

Stage 2

4. Take another bowl and pour egg whites into it.
5. Gently beat it until it gets frothy.
6. Add the remaining sugar.
7. Keep on beating the egg white froth with the sugar or its substitute in it until it gets dense and forms a stiff peak.
8. Fold egg whites into the mixture of egg yolk.

Stage 3

9. Take a separate bowl. Now you will need to prepare the batter.
10. In the bowl, pour the following.

• Almond Meal
• No Aluminum Baking Powder and
• Salt

11. Combine all the ingredients in the bowl. A gentle mix with a spoon will do.
12. Fold it into the egg mixture you have prepared earlier. (See Stage 2)
13. Now you will need to grab the muffin tray with the paper cups in it.
14. Divide the batter equally among the cups.
15. Drop or add 1 tablespoon of raspberry jam into the center of each cup over the batter.

Stage 4

16. Insert the tray with the paper cups in the preheated oven to 350 °F.
17. Bake it for 20 to 30 minutes.
Optional: Check it after 20 to 30 minutes by inserting a toothpick in the center. It must come out clean.
18. Leave the pan to cool for 20 minutes.

Enjoy the dish!

Time to Relish the almond raspberry cakes!

Enjoy the cakes at room temperate or warm. You can also refrigerate them in an air tight container. When kept in air tight, it will be fit for consumption for up to a week. Serve it at room temperature.

Also the cakes can be frozen up to tenure of 1 month!

Safety First:

Use gloves and keep your working table clean. Rinse the utensils before and after use.

Health benefits:

The prepared dish will contain the following (approx.)

• Calories: 236
• Fiber: 4.0 grams
• Protein: 7.4 grams
• Fat: 20.7 grams

The total preparation time will be 15 minutes approx. and cooking time will be around 30 minutes.

Enjoy the dish and let us know how it tasted! Feel free to post comments below. Share this recipe with your loved ones.