FRIANDS

GF, ‘FRENCH CUPCAKES’!

INGREDIENTS:
1 ½ CUPS ICING SUGAR
½ CUP PLAIN FLOUR (GF)
1 1/2 CUPS ALMOND MEAL
*
3 EGGS (WHISKED)
¾ CUP BUTTER (MELTED)
1 LEMON ZEST (GRATER)
JUICE OF ½ LEMON (JUICER)
1 CUP FROZEN RASPBERRIES
1/2 CUP FLAKED ALMONDS
¼ CUP CRUSHED PISTACHIOS NUTS

UTENSILS:
2 MIXING BOWLS, MEASURING CUPS, TABLESPOON, JUICER (OPTIONAL), GRATER, WHISK (ELECTRIC OR MANUAL), RUBBER SPATULA, SEIVE, MUFFIN CASES/TIN

METHOD:
TURN OVEN (FAN) TO 180 DEGREES CELCIUS.
GREASE THE MUFFIN TINS WITH BUTTER AND SPRINKLE WITH GF FLOUR.
*
IN A LARGE MIXING BOWL, COMBINE THE SUGAR, FLOUR AND ALMOND MEAL.
WHISK THE EGGS IN A SMALL BOWL AND PLACE THE BUTTER IN A CUP AND MELT IT IN THE MICROWAVE (10 SECONDS).
COMBINE THE BUTTER AND EGG MIXTURE, THEN POUR INTO THE CENTRE OF THE BOWL OF DRY INGREDIENTS.
ADD THE LEMON JUICE & ZEST TO THE MIXTURE. FOLD ALL THE INGREDIENTS TOGETHER, USING A SPATULA.
*
FILL EACH MUFFIN CASE 2/3 FULL OF FRIAND MIXTURE
PLACE TWO FROZEN RASPBERRIES IN THE CENTRE OF EACH FRIAND AND ADD A PINCH OF FLAKED ALMONDS,
BAKE FOR 15-20 MINUTES UNTIL GOLDEN. WHEN COOKED, SET ASIDE TO COOL.
*
TO BE FANCY, MAKE SOME ‘EDIBLE GLUE’ (1/2 A CUP OF ICING SUGAR AND 2 TBSP WATER). WITH A PASTRY BRUSH, PAINT THE GLACE OVER THE EDGES OF THE FRIANDS AND ROLL THE FRIANDS OVER CHOPPED PISTACHIO PIECES ON A PLATE. THIS ACHIEVES EXTRA COLOUR AND CRUNCH!
USING A SEIVE SPRINKLE ICING SUGAR OVER THE FRIANDS AND SERVE!

NB. IN MY FRIANDS (SEE PICTURE), I ADDED A TEASPOON OF CREAM-CHEESE FROSTING AND CHOPPED PISTACHIO ON TOP. – A SLIGHT VARIATION! NO RULES.. 🙂