Ingredients
- 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
For the sugar crust
- juice of 1 medium orange
- 4 tbsp caster sugar
Method
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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.
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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.
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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.