Warm raspberry cupcakes with orange sugar drizzle

Recipe uploaded by

Lesley Waters

24 ratings

Recipe by Lesley Waters

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1. Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases. Tip the first 8 ingredients into a large bowl and beat with electric whisk until smooth. Fold the crushed raspberries through the batter.
2. Divide the batter between the cases (they should be about half full) and bake for 20-25 mins or until golden and just firm. Make the topping by mixing together the orange juice and sugar until well blended.
3. Remove the cupcakes from the oven and allow to cool a little. Drizzle each with the orange and sugar crust mix. Top with the extra raspberries to serve.

Per serving

328 kcalories, protein 5g, carbohydrate 37g, fat 19 g, saturated fat 10g, fibre 1g, sugar 23g, salt 0.49 g

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Ingredients

• 200g self-raising flour
• 2 tsp baking powder
• 200g unsalted butter , softened
• 4 eggs
• 200g caster sugar
• 3 tbsp milk
• 50g ground almonds
• zest of 1 medium orange
• 150g punnet raspberries , lightly crushed, plus extra to decorate

FOR THE SUGAR CRUST

• juice of 1 medium orange
• 4 tbsp caster sugar

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Difficulty and servings

Serves 12

Preparation and cooking times

Prep 10 mins

Cook 20 - 25 mins

Ingredients

• 200g self-raising flour
• 2 tsp baking powder
• 200g unsalted butter , softened
• 4 eggs
• 200g caster sugar
• 3 tbsp milk
• 50g ground almonds
• zest of 1 medium orange
• 150g punnet raspberries , lightly crushed, plus extra to decorate

FOR THE SUGAR CRUST

• juice of 1 medium orange
• 4 tbsp caster sugar

Per serving

328 kcalories, protein 5g, carbohydrate 37g, fat 19 g, saturated fat 10g, fibre 1g, sugar 23g, salt 0.49 g

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