Raspberry and Almond Cheesecake Cupcakes

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12-hole muffin tin.

Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.

Whisk the eggs lightly in a mixing bowl. Stir in the sugar, oil and soured cream and mix well.

Stir in the dry ingredients and stir until just combined.

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.

For the raspberry sauce: in a pan over a medium heat, combine the raspberries, sugar and orange juice.

In a small bowl, whisk the cornflour into the cold water until smooth. Pour the cornflour mixture into the pan and bring to a boil.

Reduce the heat and simmer for about 5 minutes, stirring frequently, until thickened. The sauce will continue to thicken as it cools.

Puree the sauce with a handheld blender. Strain the sauce through a fine strainer or sieve to remove the raspberry seeds.

For the mascarpone cream: beat the butter until soft, then sift in the sugar. Gradually beat in the mascarpone until smooth and creamy.

Carefully slice off the top of each cake.

Spoon the mascarpone cream into a piping bag and pipe a swirl on each cake.

Spoon raspberry sauce on top and replace the cake tops.