Warm raspberry cupcakes with orange sugar drizzle

Warm raspberry cupcakes with orange sugar drizzle

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(60 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 12
These wonderful tangy treats taste perfect with a spoonful of crème fraîche

Nutrition and extra info

Nutrition: per serving

  • kcal328
  • fat19g
  • saturates10g
  • carbs37g
  • sugars23g
  • fibre1g
  • protein5g
  • salt0.49g
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Ingredients

  • 200g self-raising flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 200g unsalted butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g caster sugar
  • 3 tbsp milk

    Milk

    mill-k

    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
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 150g punnet raspberry, lightly crushed, plus extra to decorate
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

For the sugar crust

  • juice of 1 medium orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 4 tbsp caster sugar

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.

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Comments (76)

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
5

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
4

Forgot to rate

suzy30uk's picture
4

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
4

easy to do taste grate but have not done the blue iceing yet

mrswarly82's picture
5

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
5

Guess what I forgot to do- most definately a 5*!

christine4's picture
5

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
5

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
5

These really are nice easy to make for the topping i used

rassberry icing will often make.

angiegough81's picture
5

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
5

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
5

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
5

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
5

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

lornolan's picture
5

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

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