Spanish Bizcocho Cupcakes

Spanish Bizcocho Cupcakes
50 min.


for 18 cakes
1 ¾ cups All purpose flour
2 teaspoons Baking powder
¼ teaspoon salt
¾ cup unsalted butter
1 cup sugar (heaped)
3 large eggs
1 ½ teaspoons vanilla extract
1 unwaxed Orange (finely grated zest)
½ cup Orange juice
To decorate
chocolate Sprinkles
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Preparation steps

Step 1/8
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 18 bun tins.
Step 2/8
Sift together the flour, baking powder and salt and set aside.
Step 3/8
Beat the butter and sugar in a mixing bowl until pale and fluffy.
Step 4/8
Gradually beat in the eggs, one at a time, beating until fully incorporated into the mixture.
Step 5/8
Add the vanilla and orange zest and beat until combined. Add 1/3 of the flour mixture, followed by half the orange juice and mix well.
Step 6/8
Add another third of the flour and the rest of the orange juice, mixing to combine. Add the rest of the flour and mix until just combined;
Step 7/8
Spoon the mixture into the paper cases. Bake for 15-20 minutes, until golden brown and springy to the touch. Place on a wire rack to cool completely.
Step 8/8
Decorate with chocolate sprinkles.