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)

indrabliss's picture

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

notmum's picture
5

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
5

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
4

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!

clairecv's picture

These taste delicious! I baked them in a silicone baking sheet which I bought from Pampered Chef, it had 12 seperate moulds each in a different floral design. These cakes popped out and look amazing as well as tasting great. Might add a few blueberries next time.

kookgodin28's picture
5

I've made these several times and they always come out beautifully, even without raspberrries and drizzle. I even manage to get 24 out of one batch. I usually substitute 1 tbsp of milk for 1 tbsp of orange or lemon juice. Top marks for this recipe!!!

poldark's picture
5

Really delicious and so easy . Tried them out on our Spanish friends at a recent party and they loved them.
Will definately be making them again and varying the ingredients to ring the changes.

shellagh's picture
4

Loved them, but definitely only for a treat as so high in fat.

antonellafood's picture
5

These were absolutely yummy! Instead of the rasberry and orange I added vanilla extract and lemon rind to the mixture. Once baked and cooled I cut a hole in the centre and filled with wipped cream mixed with lemon curd. Will definately be using the recipe again

carrie's picture

Blimey, sounds like i've got to try these - as a regular cup-cake baker, i'm baking 3-4 batches this week, some for my daughter to take to school, some for my husband to take to work and i'll think i'm going to make an extra batch just for me!

magziebutterfly's picture
5

I think this is the best cake recipe I have ever tried. They tasted so tasty and were so easy to make! I would defianately try it again.
Thank you

wya1985's picture
5

This was the best cupcake I ever tasted. I tried several recipes through the years, but all were using just a bit of butter (some even suggested vegetable oil), 1 or 2 eggs at most, and lots of milk.

Well, this recipe is different, and the result was a really tasty, moist cake! I replaced the ground almonds with 1 tbsp of unsweetened Dutch cocoa, and the raspberries with 100 g dark chocolate with marinated orange zest (Côte d'Or). It was delicious! This is now my special chocolate and orange cupcake. Everyone loves it. :) Thank you!

liustra's picture
5

They are truly delicious!

demibidaova's picture

Incredible cupcakes !

bagladyele's picture
5

These were absolutely lovely. Delicious. They went straight away. Has anyone thought of adding chocolate chips? Mmmm!

e_leachums's picture
5

I tried these with blackberries and grated apple and left out the orange drizzle - they were delicious and didn't hang about the house for long!

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