150g butter, chopped
3/4 cup brown sugar
1 1/3 cups gluten free self-raising flour
1/4 cup baking cocoa
1/3 cup almond meal
2/3 cup buttermilk
3 eggs, lightly beaten
1/2 cup fresh or thawed frozen raspberries
Raspberry Cream, to serve (see below)
Preheat oven to 180C (160C fan forced). Lightly grease or line 14 x 1/3 cup capacity muffin pans. Place butter into a small saucepan and melt over a low heat, add the sugar and stir until well combined, remove from heat and cool slightly.
Sift self-raising flour and cocoa powder into a bowl, add almond meal. Make a well in the centre and add cooled butter mixture, buttermilk and eggs, stir well. Add raspberries. Divide mixture between muffin pans. Bake for 20-25 min or until cooked.
Allow to cool completely. Remove centre/tops with a serrated knife. Fill with a little Raspberry Cream (see below). Replace tops and dust with pure icing sugar and cocoa to serve.
Whip ¾ cup thickened cream with a little caster sugar to taste, when thick, add in ¼ cup raspberries and continue to beat until berries and cream are combined. Cover and chill until required.