Warm Raspberry Cupcakes With Orange Sugar Drizzle

These wonderful tangy treats taste perfect with a spoonful of crme frache

• Cooking Time Prep 10 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 12

Nutrition per serving

• Kcalories

  328

• Protein

  5g

• Carbs

  37g

• Fat

  19g

• Saturates

  10g

• Fibre

  1g

• Sugar

  23g

• Salt

  0.49g

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

Directions

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.

Categories: All Christmas, Cakes & Baking, Fruit