Warm Raspberry Cupcakes With Orange Sugar Drizzle Recipes

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WARM RASPBERRY CUPCAKES WITH ORANGE SUGAR DRIZZLE



Warm raspberry cupcakes with orange sugar drizzle image

These wonderful tangy treats taste perfect with a spoonful of crème fraîche

Provided by Lesley Waters

Categories     Buffet, Dessert, Dinner, Lunch, Supper, Treat

Time 35m

Number Of Ingredients 11

200g self-raising flour
2 tsp baking powder
200g unsalted butter , softened
4 eggs
200g caster sugar
3 tbsp milk
50g ground almond
zest of 1 medium orange
150g punnet raspberry , lightly crushed, plus extra to decorate
juice of 1 medium orange
4 tbsp caster sugar

Steps:

  • 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.

Nutrition Facts : Calories 328 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.49 milligram of sodium

WARM RASPBERRY CUPCAKES WITH ORANGE SUGAR DRIZZLE



Warm raspberry cupcakes with orange sugar drizzle image

These wonderful tangy treats taste perfect with a spoonful of crème fraîche

Provided by Lesley Waters

Categories     Buffet, Dessert, Dinner, Lunch, Supper, Treat

Time 35m

Number Of Ingredients 11

200g self-raising flour
2 tsp baking powder
200g unsalted butter , softened
4 eggs
200g caster sugar
3 tbsp milk
50g ground almond
zest of 1 medium orange
150g punnet raspberry , lightly crushed, plus extra to decorate
juice of 1 medium orange
4 tbsp caster sugar

Steps:

  • 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.

Nutrition Facts : Calories 328 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.49 milligram of sodium

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