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Orange Drizzle Cupcakes


I’ve been neglecting the food side of things for a while but fear not, I am back, with more drizzle cakes!
We’ve recently started getting a fruit and veg box from the lovely people at Abel and Cole , in an effort to eat more veg and also maybe because they have a little special offer on :)


I’m not a big orange eater, so I was a bit disappointed when we received 4 big oranges in our box (something I forgot to add into my dislikes list) this week, but then my thoughts turned to cake and all was well!

I make lemon drizzle cake a lot, its easy and tasty and I generally have the ingredients in the cupboard/fridge. I’ve been meaning to try orange drizzle cake for a while, its just as easy and just as tasty.

Orange Drizzle Cupcakes
makes about 20 – 22 cupcakes

for the cake:
200g self raising flour (or plain flour with 2 tsp of baking powder mixed in)
200g butter, softened
200g brown or caster sugar
2 medium eggs
zest of 2 large oranges
1 tsp cinnamon

juice of 1/2 orange

for the icing:
juice of 1 1/2 oranges
juice of 1/2 lemon
icing sugar – approx 4 tbsp

Cream butter and sugar, add the eggs. Zest the orange and mix into bowl with juice of orange. Stir in flour and cinamonn until all combined.

Spoon into a cupcake tray lined with cases. Bake on middle shelf at gas mark 5 for about 10 – 15mins until golden and cooked through.

Normally lemon drizzle cakes require you to wait til the cakes are completely cool to ice them, but I find that you don’t need to so much with cupcakes. Allow them to cool slightly for a few minutes.

Mix the sugar in slow with the orange, sifting through a tea strainer to make it nice and fine. I normally use a fork or a whisk so the icing isn’t lumpy. You may need more or less icing sugar than I have said above, depending on the juiceness of your oranges and lemon! Mix until it has a consistency like double cream.

Prick the cupcakes lightly with a fork or small knife. Brush or spoon the icing over the cakes generously.

Eat!

I was really pleased with how these came out, I may add a little more lemon next time to counter the sweetness and give it a slightly more citrus flavour. This is not very cheffy or even food blogger-y but you could use a tiny bit of from concentrate orange juice to up the orange flavour a little.

xx

Kitchen cupboard cupcakes..

I got a lot done on the jewellery front this weekend, fuelled mainly by a batch of long awaited cupcakes.

I haven’t made cupcakes successfully* for about two years, since my cupcake tins were lost during a house move. I kept forgetting to buy new ones, but I finally picked up some at the weekend and realised just exactly what I had been missing!

In an old oven like ours, where cakes take an age to cook through, cupcakes are just the right thing, they cook quickly and properly in about 15minutes, perfect. There isn’t a recipe per se for these as I made it up as I went along!

I had a bit of cocoa, a bit of dark chocolate and some coffee in the cupboard that I wanted to use.

I used a standard Victoria sponge recipe, 100g each of butter, sugar and self raising flour and two eggs. It makes quite a thick mixture so it is ideal for adding things too without making the mixture too runny. I added three tablespoons of coffee (2 teaspoons of instant dissolved in a tiny bit of hot water), about 3 tablespoons of cocoa and some chunks of about 100g chocolate cut into pieces. Mixed it up and spooned about a tablespoon in to 12 cupcake cases, gas mark 5 for about 15minutes and they were all done!

I lacked ingredients for icing but they would be perfect with a bit of buttercream on top.

* My unsuccessful attempt involved me thinking that cupcake cases wedged closely together on a baking tray would be absolutely fine. Result – lots of cake batter spilling out of cake cases and onto my tin – not good! You need proper cupcake tins.

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