200g gluten free self-raising flour
2 tsp gluten free baking powder
200g unsalted lactose free butter, softened
200g caster sugar
3 tbsp lactose free milk
50g ground almond
zest of 1 medium orange
150g punnet raspberry, lightly crushed, plus extra to decorate
For the orange drizzle
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.
Recipe adapted from: Good Food