Chocolate orange cupcakes - recipe
-
Prepare
-
Serves
12 -
Cook
-
Skill
Easy
Ingredients
- 100 g Plain white flour
- 40 g Cocoa powder
- 140 g Unrefined golden caster sugar
- 40 g Butter (unsalted) softened
- 1 Salt
- ½ tsp Orange extract
- 1½ tsp Baking powder
- 1 Egg(s) (free range)
- 120 ml Milk (whole)
For the buttercream
- 100 g Icing sugar
- 25 g Cocoa powder
- 15 ml Warm water
- 100 g Butter (unsalted) softened
- ½ tsp Orange extract
Find similar in:
-
1
Preheat the oven to 190°C (170°C, gas mark 5), and line a 12 bun muffin tin with muffin cases.
-
2
Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour, cocoa powder, baking powder and salt on a low speed until it is the texture of breadcrumbs.
For this step you'll need:
- 40g Butter (unsalted) softened
- 140g Unrefined golden caster sugar
- 100g Plain white flour
- 40g Cocoa powder
- 1½tsp Baking powder
- 1 Salt
-
3
Put the egg in a jug and whisk by hand. Add the milk and orange extract and mix together.
For this step you'll need:
- 1 Egg(s) (free range)
- 120ml Milk (whole)
- ½tsp Orange extract
-
4
Pour ¾ of the milk mixture into the dry ingredients & mix on low speed, gradually increasing to a medium speed until the consistency becomes smooth & thick.
-
5
Spoon the mixture into the paper cases until ½ full. Bake in the oven for 20-25 minutes or until risen and springy to the touch.
-
6
Leave to cool slightly and then place on a wire rack.
-
7
To make the buttercream mix the icing sugar, cocoa and water by hand to form a paste, then add the butter, mixing slowly, then increase the speed to high and whisk until soft & fluffy. Add the orange extract and continue to mix.
For this step you'll need:
- 100g Icing sugar
- 15ml Warm water
- 25g Cocoa powder
- 100g Butter (unsalted) softened
- ½tsp Orange extract
-
8
Top the cooled cupcakes with frosting with a palette knife. Alternatively, fill a piping bag with a nozzle and pipe clockwise swirls. Finish with chocolate decorations or chocolate shavings.