Warm raspberry cupcakes with orange sugar drizzle

• self-raising flour↗200g g
• baking powder↗ tsp
• unsalted butter↗200g g

  softened

• eggs↗4
• caster sugar↗200g g
• milk↗ tbsp
• ground almond↗50g g
• zest of orange
• punnet raspberry150g g

  lightly crushed, plus extra to decorate

• juice of orange
• caster sugar↗ tbsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.