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Warm raspberry cupcakes with orange sugar drizzle

Warm raspberry cupcakes with orange sugar drizzle

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Rating: 5 out of 5.77 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12

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

Nutrition: per serving
HighlightNutrientUnit
kcal328
fat19g
saturates10g
carbs37g
sugars23g
fibre1g
protein5g
low insalt0.49g
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Ingredients

For the sugar crust

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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Overall rating

Rating: 5 out of 5.77 ratings
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