Raspberry cupcakes with orange sugar drizzle

Raspberry Cupcakes with orange sugar drizzle



250 grs. all purpose flour

2 teaspoon of baking powder

160 unsalted butter softened

3 eggs

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.