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Orange swirl cakes
(0 votes)
Difficulty:
easy
Preparation:
1 hr 10 min.
Preparation
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Ingredients
for
12
- For the cupcakes
- 2 eggs
- ⅔ cup dark brown sugar
- ½ cup unsalted butter (melted)
- 1 cup milk
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 0.333 cup cocoa powder
- ½ tsp Baking powder
- ½ cup Chocolate chip
- For the orange buttercream
- ½ cup unsalted butter
- 1 ¾ cups powdered sugar
- 3 drops vanilla extract
- 2 Tbsps Orange juice
- orange Food coloring
- To decorate
- white and brown sugar sprinkles
Preparation steps
1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Whisk the eggs and sugar in a mixing bowl until combined. Whisk in the butter and milk, followed by the vanilla.
3.
Sift in the flour, cocoa and baking powder and stir until blended. Stir in the chocolate chips.
4.
Spoon into the paper cases and bake for 20-25 minutes, until just firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the orange buttercream: beat the butter until soft. Gradually sift in the icing sugar and beat well. Beat in the vanilla extract until fluffy and pale.
6.
Slowly add the orange juice and beat until blended.
7.
Spoon into a piping bag and pipe on top of the cakes. Decorate with sugar sprinkles.
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