Iced Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
12
- Ingredients
- ½ cup melted butter (scant)
- 1 ¾ cups flour
- 2 tsps Baking powder
- ⅔ cup sugar
- ½ tsp salt
- 1 tsp cinnamon
- 1 pinch ground cloves
- 1 pinch Nutmeg
- 2 Tbsps chopped Hazelnuts (or almonds)
- 1 untreated Orange
- 2 eggs
- ⅛ cup milk
- ½ cup Chocolate chip
- For the icing
- 1 ½ cups powdered sugar
- 2 Tbsps milk
- colored dragee
Preparation
Kitchen utensils
2 Small pots mit Deckel, 1 Cutting board, 1 Small knife, 1 Paper towel, 1 Tablespoon, 1 Immersion blender, 1 Fork zum Pellen, 1 Potato ricer, 1 Wooden spoon, 1 Paper towel
Preparation steps
1.
Preheat the oven to 200°C.
2.
Stand paper cases in the holes of a muffin tin. If using a silicone muffin tin, rinse in ice-cold water. Put the flour, baking powder, sugar, salt, cinnamon, nutmeg, cloves and hazelnuts into a mixing bowl and mix well. Wash the orange in hot water, then pat dry and grate the zest into the bowl. Squeeze the orange.
3.
In a second bowl mix the eggs, milk, orange juice and butter. Combine the contents of both bowls, but only mix long enough to moisten the dry ingredients. Stir in the chocolate chips and spoon the mixture into the prepared muffin tin.
4.
Bake in the preheated oven (middle shelf) for about 30 minutes, or until nicely browned. Leave to cool in the tin for about 5 minutes, then carefully remove from the tin and leave to cool completely. Mix the icing sugar with 2–3 tbsp milk to make a thick coating icing and use to decorate the cupcakes. Decorate with dragees and leave to dry.
