Fresh Orange Cupcakes
1 hr 15 min.
- For the cupcakes
- ¾ cup butter
- ¾ cup superfine caster sugar
- 3 eggs (beaten)
- 1 ½ cups self-rising flour (sifted)
- ½ Tbsp Orange juice
- 1 unwaxed Orange (peel cut into thin strips)
- For the orange buttercream
- ½ cup unsalted butter
- 2 ¼ cups powdered sugar
- 3 drops vanilla extract
- 2 Tbsps Orange juice
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the eggs until blended.
Sift in the flour and beat well. Stir in the orange juice and zest until blended.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the orange buttercream: beat the butter until soft. Gradually sift in the icing sugar and beat well. beat in thevanilla extract until fluffy and pale.
Slowly add the orange juice and beat until blended.
Spoon into a piping bag and pipe on top of the cakes.
To decorate: put the orange peel into a pan, cover with cold water, and bring to a boil. Drain well.
Heat the sugar in a pan over a low heat until golden. Do not stir. Add the water and heat gently.
Add the orange peel and bring to a boil. Cook for 5-10 minutes until the peel is translucent. Remove from the heat and set aside to cool.
Spoon the orange peel on top of the buttercream.