To celebrate National Cupcake Week, we have this fantastic recipe for you to try at home. It is National Cupcake Week from 15th to 21st September, so what better way to celebrate than baking a few cakes for yourself. The organisers of National Cupcake Week do some fantastic work for Wellbeing of women charity, so why don’t you take a look at their websites for more information!
Here at British Bakeware, we love cupcakes, so when there is a week dedicated to these delicious sweet treats, we couldn’t help but celebrate it! We have launched a competition for one of our lucky followers to win a cupcake tray and cooling rack, and we thought we would give you this recipe as an idea for something to bake if you were lucky enough to win, or even if you just want to celebrate National Cupcake Week like us. These cakes take only 35 minutes to prepare and cook, and a fantastic twist on the classic cupcake recipe. The flavours from the raspberries really compliment the orange sugar drizzle giving you a burst of fruity goodness when you take your first bite!
Ingredients:
For the Cupcakes
- 200g self-raising flour
- 2 tsp baking powder
- 200g of softened unsalted butter
- 4 eggs
- 200g caster sugar
- 3 tbsp milk
- 50g ground almonds
- Zest of 1 orange
- 150g raspberries slightly crushed
For the Sugar Crust
- Juice of 1 orange
- 4 tbsp of caster sugar
Instructions:
Step 1- Preheat your oven to 180 degrees celcius/Gas Mark 4. Take a 12 cup cupcake tin and line with paper muffin cases.
Step 2-Add the first 8 ingredients on the list to a mixing bowl and beat with an electric whisk. You should do this until the mixture starts to become smoother. Once this is the case, fold the crushed raspberries in to the mixture.
Step 3-Divide this mixture equally between the 12 paper muffin cases, place in the oven, and bake for 20 to 25 minutes until the tops of the cupcakes start to turn a fantastic golden brown colour.
Step 4-For the sugar drizzle, mix the orange juice and 4 tbsp of caster sugar together until fully blended together.
Step 5- Remove the cupcakes from the oven and let them cool for between 10 and 15 minutes. Then equally split the orange sugar drizzle over the top of each cupcake.
Step 6-Serve with any of the remaining raspberries, and enjoy!
Source: BBC Good Food
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