- 200g self-raising flour
- 2 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 200g unsalted butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 200g caster sugar
- 3 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 50g ground almond
- zest of 1 medium orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 150g punnet raspberry, lightly crushed, plus extra to decorate
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
For the sugar crust
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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.
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.
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.