Warm raspberry cupcakes with orange sugar drizzle

Warm raspberry cupcakes with orange sugar drizzle

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(53 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 12

These wonderful tangy treats taste perfect with a spoonful of crème fraîche

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
328
protein
5g
carbs
37g
fat
19g
saturates
10g
fibre
1g
sugar
23g
salt
0.49g

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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Method

  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.

Recipe from Good Food magazine, July 2005

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Comments

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lucia872's picture

Absolutely delicious! Easy to make I used frozen raspberry and was so much nicer. Made 12 and only had one left next day. Great recipes!

Banana_flopper's picture
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Absolutely delicious, love the contrast of the tangy raspberries and sweet orange...great combo! Like 'meisterstueck' I used 100g butter and 100g vanilla yoghurt and added a little more orange zest than suggested. I filled my muffin cases a little over three quarters full and upped the heat to 200C for the first 7-8 mins . That way I got 9 quite large perfectly domed muffins. They were a little pale but I think that's because I omitted so much butter, no harm, they tasted just beautiful. Thanks Lesley, great recipe!

aunty sam's picture

Made these for my cake decorating class as we are doing cupcakes,therefore didn't do the sugar crust on them. I halved the recipe and made seven. I was lucky to get out the house with the remaining six as my husband said they were the lightest cupcakes he had ever eaten and the hint of orange brought out the flavour of the fresh raspberrys.

gemmajaffacakes's picture
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I was dubious about adding all ingredients in one go however the cupcakes turned out very well :) They are very moist and the orange glaze goes very week with the raspberry flavour :)

I will be making a batch to take into the office :)

isobelmillington's picture

every wednesday night i make cakes or a cake and bring it into school on thursday.
i doubled the ingrediants for this and used 6 large eggs instead of 8 and put a tsp of extra milk in. they are perfect. definetly making again! i also found the mix didn't have a orangey enough flavor so i put a little bit of orange juice in and they taste wonderfull

marlyly89's picture
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My first attempt at making cupcakes! Ingredients were easy to find and recipe easy to follow (even for someone as inexperienced as myself!). Was not overly impressed with the finished product however. I would have prefered the cupcakes to be more moist and soft, and to have a bit more flavour. My flatmate however loved them and even decorated a few with buttercream (which made them a lot tastier!). I probably will not use this recipe again but if I do I'd add white choccolate chips to the cupcake and buttercream on top just to enhance the flavours and to make the cupcakes less dry.

juliapea's picture
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What a brilliant, quick and easy recipe. Will be trying this with different combinations - am thinking an apricot variation maybe.

niknoodles86's picture
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I thought these where a little bland, must have done something wrong. Considering everyones comments.

claudib00's picture
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Best cupcake recipe I have tried!
Would recommend this to anyone. Is very versitile also.
I did Lemon curd cupcakes, same recipe except I put some grated lemon rind in the cup cakes, cut a little hole in the top when they were baked and cooled down, and popped some lemon curd in them. They were awesome.

I did the original recipe also, and that was brilliant too.

hjen1901's picture
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Excellent recipe easy to follow and great end result. I added some dark chocolate chunks and made and orange butter cream and raspberry icing which worked really well. My friends keep asking for more!

jessiemay's picture
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Beautifully tasty and fresh. However the raspberries sunk to the bottom and they ended up quite soggy :( Still delicious though!

kstanton's picture
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I'm not a great baker, so was thrilled with how delicious these cakes were. I'd certainly make them again, but may try with just the orange juice on top, rather than the sugar mix, so that I get the moist cake without so much sweetness. Will see if it works.

meisterstueck's picture
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Sorry, forgot to rate them!

meisterstueck's picture
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These are absolutely delicious! I changed the recipe a bit though:
For less fat I substituted 100 grams of butter with 100 grams of natural yoghurt.
Instead of ground almonds I used 25 grams of ground hazelnuts and 25 grams of poppy seed.
I cut down on the sugar and only used 150 grams - they came out very sweet still and I think that next time I'll only use 100 grams.
I added more raspberries and some vanilla extract to the dough.
Since I had no oranges at home, I made a lemon drizzle.
They were really moist and tasty, really lovely!

katelenton's picture
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Surprising this recipe uses 4 eggs and overwhelming taste is egg, not raspberry or orange. Also unable to get crunchy sugar topping despite pouring on warm and cool cakes. Next time I'll try 2 eggs and will add orange juice to cake mix. Texture is good though, and worth tweaking the ingredients then trying again..

farha6's picture

Hi, do we need to heat the orange juice and sugar to make the sugar crust. Or simply just mix them??

victoriaryan's picture

I got 18 out of this as well but they really were delicious- I used reduced fat butter and only half the drizzle to keep the calories down but they were so lovely and moist!

akjardin's picture
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So good! Made this to use up some fresh raspberries I had in the fridge. I didn't have any oranges in the house so left out the zest and the topping, but it still made devine cakes, really light and moist and still good a couple of days later. The mixture did overflow some of the cases, but hey a small price to pay for such yum cakes.

suzy30uk's picture
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Forgot to rate

suzy30uk's picture
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Just made these with blackberries which we picked from the park. Used coconut instead of almonds. Great served with a dollop of clotted cream. Yum. Also. This mix made 30 cakes. Neighbours will be pleased.

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