Warm Raspberry Cupcakes With Orange Sugar Drizzle Recipes

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

Ingredients

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

Ingredients

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.

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