Arabian orange cupcakes recipe

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  • Serves makes 6
  • 10mins to prepare and 20-25mins to cook, plus 1hr for drying out
  • 680 calories / serving
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Arabian orange cupcakes (h)

Preheat the oven to 180˚C/Gas 4. Line a cupcake tray with 6 cases.

To make the cupcakes, cream the butter, vanilla seeds and sugar with an electric mixer until light and fluffy.

Lightly beat the eggs and add them a little at a time to the mixture, mixing again with the electric mixer after each addition until all are incorporated.

Finally sift the flour and baking powder and fold into the batter, along with the orange zest and orange oil/essence.

Divide the mixture between the 6 cases and fill ¾ full. Place in the preheated oven and bake for 20-25 mins or until a skewer comes out of the cake clean. Place on a cooling rack.

To make the frosting, mix the two types of cheese with an electric mixer to soften. Then sift in the icing sugar and fold in. Grate in the orange zest and add the orange oil/essence and gently fold until you have a smooth mixture. Add a tiny amount of orange food colouring paste if using (a little on the end of a cocktail stick is a good way to do this). Fold again to add a splash of orange to the frosting. Pipe or spread the frosting with a small palette knife on top of each cooled cupcake.

To decorate, use a zester to remove thin strips from your oranges to make candied orange strips. Place the water and 100g sugar in a pan and heat to boiling, once boiling add the strips of orange zest, reduce the heat and allow to simmer for 10 minutes, remove from the heat. Place the remaining 50g caster sugar on a plate, and remove the strips with a fork, a few at a time, lightly coat in the caster sugar. Place on a lined baking sheet for 1 hour to dry out. Once your cupcakes are frosted, place a few strips on top to decorate.

Cooking tips

Use foil cupcake cases whenever possible - they help to keep the cakes fresher.

It’s important that you use food colouring paste to colour the frosting, liquid colourings will thin the frosting and spoil the finished look of the cake, making it difficult to frost with and handle.

The creaming stage is vital to ensuring a light sponge, so ensure butter is soft and at room temperature and that you cream butter and sugar until the mixture turns pale and fluffy. This will take a couple of minutes using an electric mixer and ensure your sponge is nice and light.

Time saving tip

Replace the candied orange strips with finely grated orange zest, this will still add colour and bags of delicious orange flavour.

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  • Ingredients

  • For the cupcakes

  • 100g unsalted butter, softened
  • 100g golden caster sugar
  • 1 vanilla pod, seeds removed
  • 2 eggs
  • 100g self-raising flower
  • ½tsp baking powder
  • finely grated zest of one large orange
  • ½tsp orange oil or orange blossom essence
  • For the frosting

  • 125g mascarpone cheese
  • 125g cream cheese
  • 175g icing sugar
  • finely grated zest of one large orange
  • ¼tsp pure orange oil
  • orange food colouring paste (optional)
  • For the decoration

  • 100ml water
  • 150g caster sugar
  • 1 large orange
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  • Energy 2847kj 680kcal 34%
  • Fat 34g 48%
  • Saturates 21g 105%
  • Sugars 74g 82%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 86.2g Protein 5.4g Fibre 1.4g

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