Warm raspberry cupcakes with orange sugar drizzle

Name: Warm raspberry cupcakes with orange sugar drizzle
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 200 grams self-raising flour; 2 teaspoons baking powder; 200 grams unsalted butter, softened; 4 eggs; 200 grams caster sugar; 3 Tbsps milk; 50 grams ground almond; 1 medium zest of orange; 150 grams punnet raspberry, lightly crushed, plus extra to decorate; 1 null juice of orange; 4 Tbsps caster sugar

Forget going out to eat or ordering takeout every time you crave American food.

Instructions

Heat oven to 180C/fan 160C/gas

Equipment you will use

Oven

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.

Ingredients you will need

Raspberries

Equipment you will use

Muffin Tray

Whisk

Bowl

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.

Ingredients you will need

Orange Juice

Sugar

Equipment you will use

Oven

Remove the cupcakes from the oven and allow to cool a little.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Drizzle each with the orange and sugar crust mix. Top with the extra raspberries to serve.

Ingredients you will need

Raspberries

Orange

Crust

Sugar

Equipment

Ingredients

Servings:

200grams

self-raising flour 2teaspoons

baking powder 200grams

unsalted butter, softened 4

eggs 200grams

caster sugar 3Tbsps

milk 50grams

ground almond 1medium

zest of orange 150grams

punnet raspberry, lightly crushed, plus extra to decorate 1null

juice of orange 4Tbsps

caster sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cupcakes works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.