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Warm raspberry cupcakes with orange sugar drizzle

Ingredients

  1. Step 1 200g self-raising flour
  2. Step 2 2 tsp baking powder
  3. Step 3 200g unsalted butter , softened
  4. Step 4 4 eggs
  5. Step 5 200g caster sugar
  6. Step 6 3 tbsp milk
  7. Step 7 50g ground almond
  8. Step 8 zest of 1 medium orange
  9. Step 9 150g punnet raspberry , lightly crushed, plus extra to decorate
  10. Step 10 juice of 1 medium orange
  11. Step 11 4 tbsp caster sugar
Warm raspberry cupcakes with orange sugar drizzle
Calories: 328 Carbohydrate: 37 g Protein: 5 g Fat: 19 g
Cook time: 35 minutes Prep time: 10 minutes Total time: 45 minutes Servings: 12

TAGS

Buffet Dessert Dinner Lunch Supper Treat British Josh Eagleton 30-60 minute 400 kcal or less BBC Good Food cake Cup cake Fairy cake For a crowd Ground almond Ground almond Lesley Water Main Muffin Orange Orange raspberry raspberry Raspberry cake

Directions

  1. 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.
  2. 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.
  3. 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.