Orange and poppy seed cupcakes with cream cheese frosting

Orange and poppy seed cupcakes with cream cheese frosting recipe

1 rating

The surprising combination of orange, poppy seed and cream cheese makes these zesty cupcakes a delicious novelty for any occasion. What’s more, they’re fairly simple to create and look pretty impressive to boot! See method

  • Serves 12 (makes 12 cupcakes)
  • 20 mins to prepare and 15 mins to cook, 5 mins to cool
  • 358 calories / serving

Ingredients

  • 125g (4oz) unsalted butter
  • 80g caster sugar
  • 1 orange, zested and juiced
  • 50g (2oz) fine orange marmalade
  • 2 eggs
  • 125g (4oz) self-raising flour
  • 1/2 tsp baking powder
  • 15g (1/2oz) poppy seeds, plus extra to decorate

For the frosting

  • 125g (4oz) butter, softened
  • 200g icing sugar
  • 100g (3 1/2oz) cream cheese
  • 1 tsp orange extract (optional)
  • 1 orange, pared and cut into peeled segments

Each serving contains

  • Energy

    1495kj
    358kcal
    18%
  • Fat

    23g 33%
  • Saturates

    13g 66%
  • Sugars

    29g 32%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 38.5g Protein 3g Fibre 1g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with paper muffin cases.
  2. In a mixing bowl, beat the butter and sugar, with an electric whisk, until light and fluffy. Add the orangezest, half the orange juice and the marmalade; continue beating, until combined.
  3. Add the eggs one at a time, beating well after each addition. Sift in the flour, baking powder and a pinch of salt and fold it through with a large spoon, until just combined. Stir in the poppy seeds.
  4. Divide the mixture evenly between the paper cases. Bake for 15 minutes, or until golden and springy to the touch when lightly pressed. Remove from the oven and leave to cool in the tin for 5 minutes, before transferring to a wire rack to cool completely.
  5. Meanwhile, make the frosting. In a mixing bowl, beat the butter and icing sugar, using an electric whisk, until light and fluffy. Add the cream cheese and orange essence (if using) and continue beating, until combined. Spoon the mixture into a piping bag fitted with a large star nozzle and pipe a swirl in the middle of each cupcake.
  6. Slice the pared orange zest into 6 thin strips. Wrap each one around a pencil or the handle of a wooden spoon and hold for a few seconds to curl. Decorate the cupcakes, alternating between an orange curl and segment to make 6 of each. Finish with a sprinkling of poppy seeds.

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