Warm Raspberry Cupcakes With Orange Sugar Drizzle Recipes

WARM RASPBERRY CUPCAKES WITH ORANGE SUGAR DRIZZLE

Steps:

• 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.

DOUBLE-DRIZZLED RASPBERRY ROLLS

Steps:

• Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In large bowl, stir Bisquick mix, milk, sour cream, granulated sugar and orange peel until soft dough forms.
• On surface sprinkled with additional Bisquick mix, knead dough 5 times. Roll dough into 16x12-inch rectangle, about 1/4 inch thick. Spread 2/3 cup of the jam over dough to within 1 inch of edges. Starting with 12-inch side, roll up tightly. Pinch edges to seal. With sharp knife, cut dough into 8 slices. Place slices, cut sides down, on cookie sheet.
• Bake 15 to 16 minutes or until golden brown.
• In small bowl, mix powdered sugar and whipping cream until smooth. In small microwavable bowl, microwave remaining 1/3 cup jam uncovered on High 10 to 20 seconds or until melted. Spoon melted jam on top of jam spirals. Drizzle glaze over jam. Serve warm.

FRESH RASPBERRY SAUCE

Steps:

• Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

MINI PUMPKIN MUFFINS WITH ORANGE DRIZZLE

Steps:

• Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.
• Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs.
• Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
• Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.

RASPBERRY CHOCOLATE CUPCAKES - WEIGHT WATCHERS®

Steps:

• Preheat oven to 450°.
• Coat 9 muffin cups with cooking spray, and dust with 2 tablespoons cocoa. Set aside.
• Melt butter in a small saucepan over low heat.
• Add 1/4 cup preserves and the half-and-half, stirring with a whisk until preserves melt.
• Remove from heat; add 1/2 cup cocoa, stirring until smooth.
• Combine granulated sugar and egg substitute in medium bowl; beat with a mixer at high speed until mixture ribbons; about 5 minutes.
• Gradually add chocolate mixture to egg mixture, beating until smooth.
• Add flour, beating until blended. Stir in vanilla.
• Divide batter evenly among prepared muffin cups. Spoon 1 teaspoon fudge topping into center of each torte.
• Bake at 450° for 8 to 10 minutes or until edges are set and center is soft.
• Cool 2 minutes. Run a thin, flexible knife around edge of each muffin cup. Carefully invert onto a baking sheet; transfer to dessert plates.
• Combine 2-1/2 tablespoons preserves and 1-1/2 teaspoons water in a small microwave-safe bowl. Microwave at HIGH 20 seconds or until preserves melt; stir until smooth.
• Drizzle 1 teaspoon raspberry sauce over each cupcake; dust each with 1/2 teaspoon powdered sugar.