Warm raspberry cupcakes with orange sugar drizzle
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
Skip to ingredients
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
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.
