Raspberry cupcakes


Ingredients that you will need:

  • 200g self-raising flour
  • 2 tsp baking powder
  • 200g unsalted butter, softened
  • 3 eggs
  • 200g caster sugar
  • 3 tbsp milk
  • 30 g ground almonds
  • 1 medium orange
  • 150g punnet raspberries, lightly crushed, plus extra to decorate

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 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.

This image is meant to be a source of inspiration. No copyright infringement intended. I do not own images posted on this page.

Recipe from Good Food :


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