Here is a quick walk-through process of making orange cupcakes

Orange cupcakes

These fun orange cupcakes are very easy to make. They are started with a basic box of white cake mix. The blast of orange color and flavor comes from Orange Crush soda and orange gelatin. (Egg whites, oil, butter & confectionery sugar are the only other ingredients you need to make these bright and festive treats.)


Tangy orange cupcakes recipe


Chocolate and orange is a yummy flavor combination that will seriously excite your taste buds. These easy Chocolate Orange Cupcakes are a favorite with everyone!

Ingredients: For 12 Tangy Orange Cupcakes


➝100 grams unsalted butter OR Stork Margarine for cakes (Butter will make the cupcakes more domed)
➝110 grams caster sugar
➝2 medium eggs
➝¹/₄ teaspoon vanilla extract (not essence)
➝Zest of 1 Orange (grate very finely)
➝Juice from ½ Orange
➝120 grams self-rising flour
➝1 teaspoon baking powder
➝2 tablespoons of corn flour
➝¼ teaspoon mixed spice
➝¼ teaspoon cinnamon
➝4 tablespoons of full-fat milk
➝2 tablespoons of Orange Curd

Instructions


  • Before you start, turn on your oven. It needs time to warm up and remain at a constant temperature before you put the cupcake batter in. You should preheat it to 150ºC (fan oven). Depending on your oven you may also want to increase this to 160ºC but no higher.
  • Measure out the ingredients. Cupcakes do not like the cold so all ingredients should be room temperature.
  • Ensure the butter is really soft by leaving it out overnight or blasting it in the microwave for 15 seconds at a time. It needs to be almost melting but not actually melting! If you are using Stork Margarine instead, this is usually ok if just left out of the fridge for 30 minutes before you start.
  • Put the butter or Stork margarine in your kitchen mixer and mix using a beater attachment (for example, the Kenwood K beater) for around 2 minutes (about 4 minutes if by hand). 
  • Add the caster sugar and mix until light and fluffy. Usually around 3-4 minutes on high speed.
  • Add the eggs, one at a time and mix on a low speed until they are mixed into the batter.
  • Add the zest and juices of the orange
  • At this point, you should have a liquid mixture. From here, it is important not to mix things too much as over mixing the flour messes with the gluten too much and you end up with tough cupcakes. Therefore do the next part by hand, not with a mixer.
  • Sift the flour and add it to the mixture with the cornflour and baking powder. Stir this in with a giant spoon very gently rather than with a mixer. You need to mix it until the flour is just mixed in – no less, no more.
  • Add the mixed spice and cinnamon.
  • Add the milk to loosen the batter a little. This is important as it helps bind the cupcake mixture to the cupcake cases.
  • Add the curd.
  • Fill a muffin pan with 12 muffin cases. Scoop the mixture into the cases so it plops in. If you have an ice cream scoop with a release button, this works brilliantly for getting the mixture in the cases without spilling it on the sides. You need to fill the cases to just under 1/2 up way if you want perfect flat-topped cupcakes and 3/4 of the way up for neat little domes. If in doubt put less in especially if using butter as this rises a little more.
  • Put the cupcakes in the oven for 22 minutes (note this is longer than our other recipes). Test the cupcakes with a cocktail stick when done. As the recipe is so light you should see a few tiny crumbs on the cocktail stick.
  • Take the cupcakes out and let them cool in the baking pans for around 5 minutes then take them out of the pans and let them cool down on a wire rack
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