Almond and Vanilla Cakes with Tamarillo and Raspberry Filling and White Chocolate icing

Almond and Vanilla Cakes with Tamarillo and Raspberry Filling and White Chocolate icing 

Almond and vanilla cake

Adapted from Love, Bake, Nourish

55g ground almonds

115g spelt flour

1 tsp baking powder

130g butter, softened

2 eggs

65g honey

65g castor sugar

1 tsp vanilla extract

Filling:

2 big tamarillos, peeled and cubed

1/3 cup raspberries

1/4 cup sugar

Icing:

55g butter

1/3 cup chopped white chocolate, melted and cooled slightly

1 tsp vanilla bean paste

1 1/2 cups icing sugar, plus more if needed

1 tbsp milk, plus more if needed 

Beat all the ingredients together until smooth. Divide between about 9 cupcake cases and bake for roughly 15 minutes or until golden and a skewer inserted comes out clean. Leave to cool in the tin before turning out onto a wire rack to cook completely. Set aside while you make the filling

For the filling, place all ingredients in a pot over a medium heat and simmer until the juices start to thicken, about 15 minutes. Set aside to cool. 

Core out the center of each cupcake with an apple corer and fill with the cooled filling. set aside while you make the icing. 

Beat butter until its fluffy and paler in colour. Beat in the white chocolate and vanilla. Beat in the icing sugar, 1/2 cup at a time until its all combined. Add the milk and beat until the icing is light and fluffy, about 5 minutes. 

Icing the cupcakes with the icing and decorate with toppings of your choice.