Almond-Raspberry Cupcakes Recipe

DIRECTIONS

1. Bring eggs and butter to room temperature for best results.
2. Preheat oven to 350°F. Place 8 paper cups in a muffin pan and set aside.
3. Separate the eggs, setting aside the yolks. In a small bowl, beat the egg whites until frothy. Add 2 tablespoons of sucralose and continue to beat until stiff peaks form.
4. In another bowl, cream together the butter and ¼ cup sucralose. Add in the egg yolks, beating until well combined and light yellow in color. Slowly add the cream, water, lemon juice, and extracts, beating until fully combined. Gently fold the egg whites into the egg yolk mixture.
5. In a separate bowl, combine the almond meal, baking powder and salt. Gently fold into the egg mixture. Scoop about 2 tablespoons of the thick batter into each muffin cup. Use the back of a spoon to gently create a small well, and drop 1 teaspoon of raspberry jam into the center.
6. Bake for 20-30 minutes until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 20 minutes. Enjoy warm or at room temperature. Refrigerate remaining cupcakes in an airtight container for up to one week and serve at room temperature. These may also be frozen for up to 1 month.