Warm raspberry cupcakes with orange sugar drizzle

Warm raspberry cupcakes with orange sugar drizzle

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(58 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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tw1nkle's picture
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PHENONEMAL!!!!!!!!!!!!!!!!!!!!!!!!!! ALL GONE WITHIN 5 MINUTES

pillet's picture
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great cakes!!

redguide's picture

Opps! Sorry everyone I made them in a hurry and missed a step. still good though....I served the raspberries on top and added Creme Fraiche, oh well.....rg

redguide's picture

Delicious but...in the photo you can see the sign of raspberries inside the cakes too. Was some added to the batter as well in the original recipe. Not a criticism, I love them as is, just curious....RG

monkeynun's picture

I make basic cupcakes all the time, but fancied a change so tried this recipe. Well worth it - these are really special. This recipe made loads and loads - not a problem as they were so popular, but I would probably halve the quantities next time.

lucywhittaker's picture
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How easy and tasty are these!!!! Delicious!!

rkegrant's picture

I made these and took them to work...they were gobbled up really quickly. I tripled the mixture and found that you really only need a small quantity of orange zest, as otherwise it overpowers the raspberry. But the cupcakes were still SO good...the first batch didn't last ten minutes out of the oven (hence the tripled mixture).

cowanv's picture
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Really good and have a zing to them - will definately make again.

cpc464's picture
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Made these with Cherries and soon found them to be very very Yummie indeed. this is a recipe I will use over and over again as the results are great and the recipe is easy to follow.

joannepd's picture
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Lovely soft texture.We all enjoyed the fruit flavours. I added a few redcurrants to the mixture which gave an added zing and stopped them being overly sweet. Will definitely make again and will try out some other flavour combinations.

nevynevster's picture
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Tasty recipe. I did half portions but kept 50g almonds and 3 tblsp milk and 2 tsp baking powder. This meant the cupcakes were very almondy and moist and were delicious. I also blizted the raspberries in a handblender which made them pink which my little boy liked!

missjoycelyn's picture
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Delicious! -
I halved the recipe which made 12...
I left out the sugar crust and followed the rest of the recipe. The only thing I would change is to leave out the raspberries because I did'nt like the mushy texture...
Overall the cakes were lovely, light and moist -
I will def' make them again but with blueberries

mazmond's picture
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one very pleased boyfriend after these - he ate 4 in one go!

leason's picture
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Really delicious cupcakes, especially with the creme fraiche.

vickiespice's picture

Try them with blueberries and lemon in place of the raspberries and orange - yum!

kacey62's picture
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Good cupcakes but far too sweet for me! I think the orange drizzle was just a little too much. Having said that though my friends saw to it that they didn't go to waste so it's probably just a matter of personal preference! :-)

indrabliss's picture

The drizzle is really sweet and goes soo well.I recommend it.

notmum's picture
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Very good, everybody loved them,I made them in 12 muffin cases as suggested but there was too much mixture next time I will make 15 or 18 as they overflowed the cases as they cooked, the mixture would easily make 24 small fairy cake sized cakes.

pemadw1's picture
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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.

kathynicolson's picture
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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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