Cupcakes: The Desserts Recipes kitchen (The home of delicious dessert recipes) invites you to try Warm raspberry cupcakes with orange sugar drizzle recipe. Enjoy quick and easy desserts and learn how to make Warm raspberry cupcakes with orange sugar drizzle.
These wonderful tangy treats taste perfect with a spoonful of crème fraîche.
Easy
Serves 12
Prep 10 mins
Cook 25 mins
Ingredients
200g self-raising flour
2 tsp baking powder
200g unsalted butter , softened
4 eggs
200g caster sugar
3 tbsp milk
50g ground almonds
zest of 1 medium orange
150g punnet raspberries , lightly crushed, plus extra to decorate
FOR THE SUGAR CRUST
juice of 1 medium orange
4 tbsp caster sugar
Method
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. 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. 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.
Nutrition per serving
328 kcalories, protein 5g, carbohydrate 37g, fat 19 g, saturated fat 10g, fibre 1g, sugar 23g, salt 0.49 g
Recipe from Good Food magazine, July 2005.
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