WARM RASPBERRY CUPCAKES WITH ORANGE SUGAR DRIZZLE
These wonderful tangy treats taste perfect with a spoonful of crème fraîche
Provided by Lesley Waters
Categories Buffet, Dessert, Dinner, Lunch, Supper, Treat
Time 35m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 328 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.49 milligram of sodium
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