250 grs. all purpose flour
2 teaspoon of baking powder
160 unsalted butter softened
2oo grs. caster sugar
3 tbs milk
50 ground almonds
zest of 1 medium orange
180 grs. raspberries (frozen) plus extra to decorate
(if you have fresh freeze before are better)
For sugar crust
juice of 1 medium orange
4 tbsp of sugar
1. Heat oven to 180°c .
Line a 12 hole muffin tin with paper muffin cases.
Mix in a large bowl the flour, baking powder,ground almonds, caster sugar and milk,softened butter, add the eggs one by one and finally the orange zest.
Beat with electric whisk until is smooth.
Fold the raspberries through the batter.
2.Divide the batter between the cases, (they should be about half full) and bake for 20 to 25 minutes or util golden and just firm.
Make the topping. Mix togetherthe orange juice and sugar until well blended.
3.Remove the cupcakes from the oven allow to cool a little.
Drizzle each with the orange and sugarcrust mix .Top with the extra raspberries to serve.