Warm Raspberry Cupcakes With Orange Sugar Drizzle
These delightful raspberry almond cupcakes are a perfect treat for any occasion. Bursting with juicy raspberries and perfumed with citrusy orange zest, they are tender and flavorful. The sweet and tangy orange sugar crust adds a zesty finish, making these cupcakes a delightful addition to your baking repertoire.
— Constant Cookbook
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
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.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 12
Nutrition
- Calories: 328 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 23 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.49 milligram of sodium
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