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.
Warm raspberry cupcakes with orange sugar drizzle
Course: Cupcake
Servings
12
servings
Prep time
10 mins
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
Directions
- 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.
