I haven’t done any baking for such a long time because we’ve been trying to eat more healthily recently, but we had a couple of days off this week and I just fancied doing a bit! I decided to look for a new recipe with fresh raspberries and came across this one – these cupcakes are quite tangy and so moist, so if you’re looking to make something that isn’t too sweet, these are perfect. Serve them warm with some creme fraiche – yum!
This recipe comes from the BBC Good Food website and was originally published in Good Food Magazine in July 2005.
200g self-raising flour
2 tsp baking powder
200g unsalted butter, softened
200g caster sugar
3 tbsp milk
50g ground almonds
zest of 1 medium orange
150g punnet raspberries, lightly crushed, plus extra to decorate
For the sugar crust
juice of 1 medium orange
4 tbsp caster sugar
1. Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases.
2. Tip the first 8 ingredients into a large bowl and beat with electric whisk until smooth (or use the usual creaming method if you’re like us and you don’t have a mixer!)
3. Fold the crushed raspberries through the batter.
4. Divide the batter between the cases (they should be about half full) and bake for 20-25 mins or until golden and just firm.
5. Whilst the cupcakes are in the oven, make the topping by mixing together the orange juice and sugar until well blended.
6. 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.