Warm raspberry cupcakes with orange sugar drizzle
These wonderful tangy treats taste perfect with a spoonful of crème fraîche
- Prep: 10 mins
Cook: 25 mins
- Serves 12
- Easy
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
- juice of 1 medium orange
- 4 tbsp caster sugar
Method
-
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.
from 999999999999 http://ift.tt/1Q4Gde7
