Name: Warm raspberry cupcakes with orange sugar drizzle
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Cuisine: British
Ingredients: 200g self-raising flour; 2 tsp baking powder; 200g unsalted butter softened; 4 eggs; 200g caster sugar; 3 tbsp milk; 50g ground almond; zest of 1 medium orange; 150g punnet raspberry lightly crushed, plus extra to decorate; juice of 1 medium orange; 4 tbsp caster sugar

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Warm raspberry cupcakes with orange sugar drizzle

Warm raspberry cupcakes with orange sugar drizzle

Lesley Waters

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Serves 12

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.5 out of 5.83 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

200g self-raising flour
2 tsp baking powder
200g unsalted butter

softened
4 eggs
200g caster sugar
3 tbsp milk
50g ground almond
zest of 1 medium orange
150g punnet raspberry

lightly crushed, plus extra to decorate

For the sugar crust

juice of 1 medium orange
4 tbsp caster sugar

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Nutrition: per serving

kcal328
fat19g
saturates10g
carbs37g
sugars23g
fibre1g
protein5g
salt0.49g

low

Method

step 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.
step 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.
step 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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A star rating of 4.5 out of 5.83 ratings

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