Orange blossom water cupcakes - recipe

Orange blossom water cupcakes

  • Prepare

  • Serves

  • Cook

  • Skill



For the cakes

For the orange blossom syrup

For the buttercream

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  1. 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Line two cupcakes trays with cupcake cases.

  2. 2

    Using either an electric mixer or mixing bowl and whisk, beat the butter and golden caster sugar together until pale and fluffy, then whisk in the orange blossom water.

    For this step you'll need:

    • 200g Butter (unsalted)
    • 200g Unrefined golden caster sugar
    • 1tsp Orange blossom water
  3. 3

    Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.

    For this step you'll need:

    • 4 Egg(s) (free range) medium, lightly beaten
  4. 4

    Add the remaining flour and orange zest. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch. Leave the cakes to cool on a wire rack.

    For this step you'll need:

    • 200g Self-raising white flour
    • 1 Orange(s) zest only
  5. 5

    To make the syrup, place the golden caster sugar in a pan with the orange juice. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in 1tsp of orange blossom water.

    For this step you'll need:

    • 50g Unrefined golden caster sugar
    • 4 tbsp Orange juice freshly squeezed
    • 1tsp Orange blossom water
  6. 6

    Add some sugar syrup to the top of each cupcake.

  7. 7

    To ice, put the cream cheese, butter, orange blossom water, orange zest and icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly. Decorate each cake as you wish!

    For this step you'll need:

    • 200g Cream cheese
    • 100g Butter (unsalted)
    • 1tsp Orange blossom water
    • 1 Orange(s) zest only
    • 600g Icing sugar

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