Warm raspberry cupcakes with orange sugar drizzle

Warm raspberry cupcakes with orange sugar drizzle

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(59 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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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.

debratidd's picture

OMG! First time attempting this recipe, which was an absolute success! Made cakes for a Royal Wedding party, mix blended fresh raspberries with a butter cream frosting to pipe on top and finished with fresh raspberry decoration.

Everybody loved them - highly recommend this one!

missayse's picture

oh wow.. left out the almonds and topping, thoroughly enjoyed by all :)

cutelove's picture
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easy to do taste grate but have not done the blue iceing yet

mrswarly82's picture
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delicious! I easily get 18 medium to large muffins out of this recipe and have adapted it using different fruits. Raspberry and white chocolate without the orange, banana and fudge, blueberry, chocolate and orange, and tropical-just swap the milk for coconut milk and add any chopped fresh tropical fruit such as mango or pineapple and use a lemon or lime drizzle or just sprinkle some dessicated coconut on top. Have made them for lots of friends and colleagues and always go down a treat! Make a great gift if you present them in a nice tin or basket.

christine4's picture
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Guess what I forgot to do- most definately a 5*!

christine4's picture
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I agree -these are lovely! I too found that the mixture made 15 good sized muffins which was a bonus for my greedy family!!

dmv912's picture
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Really nice combination.

If you use duck eggs instead they taste amazing.

emmapower06's picture

I made these muffins today with my daughter and they where delicious very moist and tasty. We followed the receipe and we had enough for 15 muffins. We topped some with the orange and sugar and some with White chocolate and a raspberry the rest we left plain. I will defiantly make these again. :-)

nance1's picture
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These really are nice easy to make for the topping i used

rassberry icing will often make.

angiegough81's picture
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Lovely. Used chocolate chips as my boyfriend doesn't like raspberries and added a tsp of vanilla essence instead of the ground almonds.

notthebestchef's picture
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I'm teaching myself to cook and these are only the second lot of cakes i've ever made. They are DELISH!! I made them exactly to the receipe (I'm not yet skilled enough to substitute ingredients) The raspberrys were lovely and tart against the (very) sweetness of the cake. I've just ate TWO with a cup of tea and i never do that!!!!

clodaghm's picture
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I made these with lemon zest instead of orange, then covered them in white chocolate instead of doing the sugar crust. It worked really well.

tonks3p's picture
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I substituted the 50g of ground almonds with 50g of dark chocolate chips and also used the extra chips to decorate the tops of the cupcakes (before I put them in the oven). It tasted very nice but in some of the cupcakes (had to do them in batches as I only had a 6-muffin tin and in the end I made 18) the chocolate chips sunk to the bottom. May try with white chocolate next time.

jo_ryan's picture
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I doubled the recipe and made 34 cakes!! very light and tasty, don't feel too calorific. YUM!!

lornolan's picture
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The easiest and most delicious recipe ever!! If I could give it more than 5 stars I would.

keavyot's picture
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ABSOLUTELY GORGEOUS
I used fzn rasberries (smashed them up first in a bowl) and added them last.
I filled the cases too much and had a bit of spillage as they rose quite a lot.
Cakes are very moist and delicious.

Will def be making again.

keavyot's picture
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ABSOLUTELY GORGEOUS
I used fzn rasberries (smashed them up first in a bowl) and added them last.
I filled the cases too much and had a bit of spillage as they rose quite a lot.
Cakes are very moist and delicious.

Will def be making again.

jul34es's picture

made these cakes last week and they were so easy and tasted great,they didn,t last long.

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