Raspberry Fairy Cakes With Orange Sugar Drizzle

Impress your friends with your baking prowess.

A seriously easy-peasy recipe for dainty, pretty cupcakes. And they taste impressive too. Like much more effort was put into them than what is really needed. Read on for the recipe, which I found in one of my BBC GoodFood magazines.

Raspberry Fairy Cakes With Orange Sugar Drizzle

Whew, that's a mouthfull of a name.

But I kind of think super long names make food sound more impressive.

Or hard to make.

Raspberry Fairy Cakes With Orange Sugar Drizzle Recipe (and now that sounds like some sort of tongue twister. Don't mind me I'm just rambing on. I do that sometimes.)

Ingredients:

200g self-raising flour

2 teaspoons baking powder

200g unsalted butter, softened

4 eggs, lightly beaten

200g golden caster sugar

3 tablespoons milk

50g ground almonds

zest of one medium orange (I used a large one I love the tangy citrus taste)

150g raspberries, lightly crushed

Directions:

1. Preheat oven to 180C/160 fan. Line a 12 hole cupcake tin with cupcake cases.

2. I love this part. Simply toss the first 8 ingredients (yes, everything but the raspberries) into a large bowl. Mix with an electrix mixer till smooth.

3. Gently fold in the raspberries till evenly distributed throughout the batter. Half-fill the cupcake cases and bake for 20-25 minutes till golden and just firm. Remove from oven and allow to cool slightly.

For the Orange Sugar Drizzle

Stir 4 tablespoons of caster sugar into the juice of one medium orange until well blended. Using a pastry brush, liberally brush the orange sugar mix over the lightly cooled cupcakes. Leave to cool completely before serving.

Red raspberries.