Warm raspberry cupcakes with orange sugar drizzle

30-60 minutes 400 kcal or less bbc good food cakes cup cakes fairy cakes for a crowd ground almond ground almonds mains muffins orange oranges raspberries raspberry raspberry cake

N/A

Source

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

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.