- Cook Time: 10 mins
- Serving: 12 Persons
Nutrition facts (per portion)
- Calories: 328
- Carbohydrate Content: 37g
- Fat Content: 19g
- Fiber Content: 1g
- Protein Content: 5g
- Saturated Fat Content: 10g
- Sodium Content: 0.49g
- Sugar Content: 23g
Warm raspberry cupcakes with orange sugar drizzle Recipe
Cupcake recipe for 12 people, takes only 25 mins; recipe has self-raising flour, baking powder, butter, egg, caster sugar, milk, ground almond, orange, raspberry, orange and caster sugar.
Ingredients
- Egg - 4 eggs
- Milk - 3 tbsp milk
- Butter - 200g unsalted butter, softened
- Raspberry - 150g punnet raspberry, lightly crushed, plus extra to decorate
- Orange - zest of 1 medium orange
- Caster Sugar - 200g caster sugar
- Self Raising Flour - 200g self-raising flour
- Baking Powder - 2 tsp baking powder
- Ground Almond - 50g ground almond
Instructions
- 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.
- 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.
- 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.