Ingredients

The following ingredients have 12 Servings
  • 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

Instruction

  • 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.