Raspberry cupcakes with Orange sugar drizzle

200g self-raising flour
2 tsp baking powder
200g unsalted butter, softened
4 eggs
200g caster sugar
3 tbsp milk
50g ground almonds
zest of 1 medium orange
150g punnet raspberries, lightly crushed, plus extra to decorate
FOR THE SUGAR CRUST
juice of 1 medium orange
4 tbsp caster sugar

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.
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.
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.

from /www.bbcgoodfood.com

Raspberry Cupcakes

1 cup butter, softened
1 1/4 cups granulated sugar
4 eggs
1 teaspoon Vanilla Extract

2 3/4 cups sifted self raising flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup milk

1 package (10 oz.) frozen raspberries in syrup, thawed

Preheat oven to 180°c.

In medium bowl, beat butter and sugar with electric mixer until light and fluffy.
Add eggs, one at a time, and vanilla; mix well.
Combine flour and baking powder.
Alternately add flour mixture and milk, mixing well after each addition.
Fold in raspberries.
Spoon batter into prepared pan.
Bake 20-25 minutes or until toothpick inserted comes out clean.
Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Raspberry Meringue Frosting

2 large egg whites
½ cup sugar
½ cup unsalted butter, room temperature, cut into tablespoons
½ teaspoon pure vanilla extract
¼ cup seedless raspberry preserves

1. Set the bowl of your electric mixer over a pan of simmering water. Add the egg whites and sugar to the bowl and whisk until sugar has dissolved . This should only take a few minutes.2. Take the bowl off the heat and attach to the mixer along with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff peaks. Continue beating on medium-low speed until the mixture is cooled, about 6 minutes. This step is important. If you don’t beat to stiff peaks and allow the mixture to cool, the frosting will end up runny. 3. Switch to the paddle attachment. With mixer on medium-low speed, add butter one tablespoon at a time, beating well after each addition. 4. Beat in vanilla. 5. Measure out preserves into a small bowl and whisk to soften. Fold preserves into the frosting with a rubber spatula until smooth