Warm raspberry cupcakes with orange sugar drizzle
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
Skip to ingredients
Showing items 1 to 3 of 6
- 200g self-raising flour
- 2 tsp baking powder
- 200g unsalted buttersoftened
- 4 eggs
- 200g caster sugar
- 3 tbsp milk
- 50g ground almond
- zest of 1 medium orange
- 150g punnet raspberrylightly crushed, plus extra to decorate
For the sugar crust
Nutrition: per serving
- kcal328
- fat19g
- saturates10g
- carbs37g
- sugars23g
- fibre1g
- protein5g
- salt0.49glow
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.
