Warm raspberry cupcakes with orange sugar drizzle

Recipe uploaded by

Lesley Waters

11 ratings

Recipe by Lesley Waters

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Tested

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, salt 0.49 g

Latest comments and suggestions

• MsVanDeKamp

  01 November 2007

  MsVanDeKamp rated and commented on this recipe

  

  I tried these with blackberries and grated apple and left out the orange drizzle - they were delicious and didn't hang about the house for long!

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• Eleanor

  06 December 2007

  Eleanor rated and commented on this recipe

  

  These were absolutely lovely. Delicious. They went straight away. Has anyone thought of adding chocolate chips? Mmmm!

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• demi

  11 December 2007

  demi commented on this recipe

  Incredible cupcakes !

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• Belge

  17 December 2007

  Belge rated and commented on this recipe

  

  They are truly delicious!

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• Via

  19 January 2008

  Via rated and commented on this recipe

  

  This was the best cupcake I ever tasted. I tried several recipes through the years, but all were using just a bit of butter (some even suggested vegetable oil), 1 or 2 eggs at most, and lots of milk. Well, this recipe is different, and the result was a really tasty, moist cake! I replaced the ground almonds with 1 tbsp of unsweetened Dutch cocoa, and the raspberries with 100 g dark chocolate with marinated orange zest (Côte d'Or). It was delicious! This is now my special chocolate and orange cupcake. Everyone loves it. :) Thank you!

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• Georgia!

  01 February 2008

  Georgia! rated and commented on this recipe

  

  I think this is the best cake recipe I have ever tried. They tasted so tasty and were so easy to make! I would defianately try it again. Thank you

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• Angel

  09 February 2008

  Angel commented on this recipe

  Blimey, sounds like i've got to try these - as a regular cup-cake baker, i'm baking 3-4 batches this week, some for my daughter to take to school, some for my husband to take to work and i'll think i'm going to make an extra batch just for me!

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• domesticgoddess

  10 February 2008

  domesticgoddess rated and commented on this recipe

  

  These were absolutely yummy! Instead of the rasberry and orange I added vanilla extract and lemon rind to the mixture. Once baked and cooled I cut a hole in the centre and filled with wipped cream mixed with lemon curd. Will definately be using the recipe again

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• shellagh

  14 February 2008

  shellagh rated and commented on this recipe

  

  Loved them, but definitely only for a treat as so high in fat.

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• Lyn

  22 March 2008

  Lyn rated and commented on this recipe

  

  Really delicious and so easy . Tried them out on our Spanish friends at a recent party and they loved them. Will definately be making them again and varying the ingredients to ring the changes.

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• helena

  23 March 2008

  helena rated and commented on this recipe

  

  I've made these several times and they always come out beautifully, even without raspberrries and drizzle. I even manage to get 24 out of one batch. I usually substitute 1 tbsp of milk for 1 tbsp of orange or lemon juice. Top marks for this recipe!!!

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• ClaireCV

  16 May 2008

  ClaireCV commented on this recipe

  These taste delicious! I baked them in a silicone baking sheet which I bought from Pampered Chef, it had 12 seperate moulds each in a different floral design. These cakes popped out and look amazing as well as tasting great. Might add a few blueberries next time.

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• Kitty's Nims

  19 May 2008

  Kitty's Nims rated and commented on this recipe

  

  I got 30 cakes! must have very small cases. The drizzle didn't go crusty, did I put it on too soon while the cakes were too hot? Guess I'll have to make some more....! They are good!

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• Donnal

  05 September 2008

  Donnal rated and commented on this recipe

  

  These are so delicious that they were all eaten within the day. I made them with a friends 4 year old and they were super easy. I'll definitely be baking them again.

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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

Preperation and cooking times

Prep 10 mins

Cook 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, salt 0.49 g

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