These wonderful tangy treats taste perfect with a spoonful of crème fraîche
Prep:10 mins
Serves 12
200g self-raising flour2 tsp baking powder200g unsalted butter, softened4 eggs200g caster sugar3 tbsp milk50g ground almondzest of 1 medium orange150g punnet raspberry, lightly crushed, plus extra to decorate
STEP 1Heat 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.STEP 2Divide 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.STEP 3Remove 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.
