FOR THE CUPCAKES
250g (9oz) plain fl our
50g (1¾oz) ground almonds
2 tsp baking powder
½ tsp bicarbonate of soda
2 free-range eggs
110g (4oz) sugar
80ml (3fl oz) sunfl ower oil
125ml (4½fl oz) soured cream
FOR THE RASPBERRY SAUCE
250g (9oz) raspberries
4 tbsp sugar
1 tbsp orange juice
2 tbsp cornfl our
200ml (7fl oz) cold water
FOR THE MASCARPONE CREAM
175g (6oz) unsalted butter
350g (12oz) icing sugar
225g (8oz) mascarpone
1 For the cupcakes, preheat the oven to 180°C/Gas Mark 4. Place paper cases in a 12-hole muffi n tin.
2 Mix together the fl our, ground almonds, baking powder and bicarbonate of soda in a bowl.
3 Whisk the eggs lightly in a mixing bowl. Stir in the sugar, oil and soured cream and mix well.
4 Stir in the dry ingredients and stir until just combined.
5 Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6 For the raspberry sauce, in a pan over a medium heat, combine the raspberries, sugar and orange juice.
7 In a small bowl, whisk the cornfl our into the cold water until smooth. Pour the cornfl our mixture into the pan and bring to a boil.
8 Reduce the heat and simmer for about 5 minutes, stirring frequently, until thickened. The sauce will continue to thicken as it cools.
9 Purée the sauce with a handheld blender. Strain the sauce through a fi ne strainer or sieve to remove the raspberry seeds.
10 For the mascarpone cream, beat the butter until soft, then sift in the sugar. Gradually beat in the mascarpone until smooth and creamy.
11 Carefully slice off the top of each cake.
12 Spoon the mascarpone cream into a piping bag and pipe a swirl on each cake.
13 Spoon raspberry sauce on top and replace the cake tops.
14 Pipe a swirl of mascarpone cream on top and place a raspberry on top. Sift icing sugar over the top of the cakes.