Orange Flower Cupcakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs (beaten)
- 1 cup self-rising flour (sifted)
- 1 pinch salt
- 2 unwaxed Mandarin orange (finely grated zest)
- For the buttercream
- ½ cup unsalted butter
- 1 Tbsp mandarin Orange marmalade
- 1 ½ tsps grated Orange zest
- 2 ½ cups powdered sugar
- 2 Tbsps mandarin Orange juice
- To decorate
- 2 segmented Mandarin orange
- ⅔ cup sugar
- ⅔ cup water
- mandarin Orange zest (finely chopped)
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until pale and fluffy.
3.
Gradually beat in the eggs, beating until fully incorporated into the mixture. Fold in the flour, salt and mandarin zest until blended.
4.
Spoon the mixture into the paper cases. Bake for 15-20 minutes, until golden brown and springy to the touch. Cool in the tin for 5 minutes and then place on a wire rack to cool completely.
5.
For the buttercream: beat together the butter, marmalade and zest until creamy.
6.
Gradually sift in the icing sugar, beating until combined. Gradually add the orange juice, beating until thick and fluffy.
7.
Spoon into a piping bag with a leaf tip and pipe 2 rows on each cake, as in the photo.
8.
To decorate: put the mandarin segments into a pan with the sugar and water and heat until the sugar has dissolved. Bring to a simmer and cook for about 10 minutes, until tender and translucent. Leave to cool completely.
9.
Place the segments into the centre of each cake and sprinkle with chopped zest.
