So I bought this new cupcake cookbook to add to my already massive collection of cookbooks. Despite already owning quite a few cupcake books, I would have to say this one is my favorite. The pictures are gorgeous, and well the first recipe I tried was a MASSIVE success.
I made these for the lovely people at work, and it’s fair to say they are a fan of my cooking skills! I brought them to work in my massive cupcake courier, which they all found pretty amazing.
My parents even loved these cupcakes. Dad kept saying the cupcakes were lighter than the icing! And he wasn’t lying either, these cupcakes were so unbelievable light and fluffy, the lightest cupcakes I think I’ve ever had!
Choc-orange is such a successful flavour combination, and put into a cupcake, who could ask for anything more? Why not make a batch yourself!
1 1/3 cups self-raising flour
1/4 cup unsweetened cocoa powder
1 cup caster sugar
2 eggs, lightly beaten
125g unsalted butter, melted
1 tablespoon finely grated orange zest
Orange Buttercream Icing
2 cups icing sugar, sifted
60g unsalted butter, softened
2 teaspoons finely grated orange zest
2 tablespoons orange juice
cachous, to decorate
1. Preheat the oven to 180°C / 160°C fan-forced. Line 12 standard muffin holes with paper cases.
2. Sift the flour and cocoa into a large bowl, then stir in the sugar. Add the egg, milk, melted butter and orange zest and beat with electric beaters for 2 minutes, or until well combined and smooth.
3. Divide the mixture evenly among the cases. Bake for 18-20 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Transfer onto a wire rack to cool.
4. To make the orange buttercream, place 1 cup of the icing sugar, the butter, zest and orange juice in a large mixing bowl. Beat with electric beaters until smooth and creamy. Gradually add the remaining icing sugar and beat until the cream is thick.
5. Decorate each cake with buttercream icing and cachous.