Orange cake is my favourite. I looove a chunky slab of orange pound cake topped with a rich, silky orange egg yolk icing. For these cupcakes I wanted a light springy sponge and an icing that's quick and easy to make. I settled on orangey cream cheese icing. Oh and of course I had to make them mini!
Mini Orange Cupcakes
(makes about 30 - but remember they're only wee!)
100g unsalted butter
120g caster sugar (I used golden caster)
2 medium eggs
20g ground almonds
50g half fat crème fraîche
120g self raising flour
¼ tsp baking powder
zest of one orange
3 tbsp fresh orange juice
Orange Cream Cheese Icing:
75g unsalted butter
75g cream cheese
250g icing sugar
zest of one orange
2 tsp fresh orange juice
Sprinkles (optional)
1. Preheat oven to 170° (150° fan).
2. Mix butter and sugar until light and creamy, then stir in the orange zest.
3. Add eggs, crème fraîche and ground almonds. Mix thoroughly until combined.
4. Sift in the flour and baking powder, stir into the mixture.
5. Finally mix in the orange juice.
6. Spoon into mini cupcake cases and bake for 12 minutes on the middle shelf.
7. To make the icing beat the butter and cream cheese until smooth.
8. Add the icing sugar, zest and juice. Pipe or spread on your cupcakes.
