Apologises for my lack of posting in recent months.
Here are some yummy cupcakes to re-break the blogging ice.
My first lot of Chocolate Orange Cupcakes I made way back in 2012 are still great but this time I chose to put a layer of orange blossom water glacé icing on top of each cupcake instead of a mountain of buttercream.
The orange blossom water cuts through some of the sweetness of the cupcake, yet your sugar craving is well and truly satisfied.
The baking cups I used were deep so the mix made 10 instead of the usual 12 and even then, they didn't rise to the top. This of course can be avoided if you use regular cases (liners). Do let me know if you try the recipe how it worked for you.
Chocolate Oranges Cupcakes With Orange Blossom Glacé Icing
Recipe adapted from Fearne Cotton's Chocolate Cupcakes
Makes 10-12 portions
150 grams slightly salted butter (softened)
150 grams caster sugar (i prefer to use golden)
175 grams self-raising flour
25 grams cocoa powder
3 medium size eggs
zest of 1 large orange (i used navel)
orange blossom water / orange juice
200 grams icing sugar
1 teaspoon orange blossom water
1 -2 tablespoon water
sprinkles of your choice
- Pre-heat oven to 180C/gas mark 4. Lay out baking cups on a baking tray.
- Using an electric mixer or with a wooden spoon and bowl mix together butter and sugar till light and fluffy (5-10 minutes)
- Beat in the orange zest.Add eggs one at a time, ensuring each one is thoroughly incorporated before adding the next (5 minutes)
- Sift flour and cocoa powder into bowl and with a large metal spoon fold into the mixture until just incorporated.
- Lightly mix in enough orange blossom water/orange juice until you get a dropping consistency.
- Using a 1/4cup or ice cream scoop, divide into baking cups. Bake in centre of oven for 15-20 minutes until firm to touch.
- Remove from oven and leave to cool.
- Once cupcakes are cool make the glacé icing; in a large bowl sift in icing sugar, add orange blossom water and 1 tablespoon water, gently mix adding more water as needed until it's just thick enough to coat the back of a spoon.
- Top each cupcake with a generous teaspoon of glacé icing and decorate with your favourite sprinkles.