Preheat an oven to 350 F. Combine all the dry ingredients together in a medium mixing bowl.
Step 2
Dice the cold butter and add into the dry mixture. Crumble the butter and the dry mixture together until the butter is into pea sized pieces. Alternatively, you can use a pastry cutter.
Step 3
Add three eggs, vanilla and cashew milk. Mix until combined.
Step 4
Add the raspberries and gently fold them in.
Step 5
Divide them into lined cupcake tins into 10 portions and bake for 20-25 minutes until the tops are nicely golden brown.
Ingredients
Almond Flour – 3 cup
The Ultimate Icing Sugar Replacement by Swerve – ½ cup
Baking Powder – 1-½ teaspoon
Coarse Kosher Salt by Morton – ¼ tsp
Raw Egg – 3 large
Vanilla Extract – 1 teaspoon
Raspberries – 1 cup
Creamy Cashew Unsweetened Vanilla Milk by Silk – ⅓ cup