Full Belly Sisters: Orange Blossom Cupcakes for @Cycle4Survival

Tuesday, March 3, 2015

Orange Blossom Cupcakes for @Cycle4Survival


As I previously posted, some of my food blogger friends and I are participating in an "Orange Inspiration" recipe challenge. We'll all post recipes featuring orange foods, in honor of Cycle for Survival's official color. There will be so much orange yumminess all week! At the end, I'll create a round-up of all the recipes.

Here's a guest post from my friend Beverley Hart Press, of Something About Cupcakes. We've never met in real life (yet!) but she is a true friend. And her creations are somehow as beautiful as they are tasty. 


You'll notice that Beverley is, as they say, "across the pond" so she's provided measurements for both UK and US readers.

Orange Blossom Cupcakes 

Makes 12-16 cupcakes, depending on the size of your cupcake cases/papers.

Adapted from the HummingBird Bake Days Recipe

    


Preheat the oven to 190C (160C fan-assisted oven) (375F) and fill a cupcake/muffin tin with your chosen cases.

Sponge
Ingredients

  • 70g     2.5 oz   unsalted butter
  • 250g   9oz       caster sugar (a.k.a. superfine sugar)
  • 210g   7.5oz     plain flour
  • 1/4 tsp salt
  • 1 Tbsp baking powder
  • 2 large eggs
  • 210ml  7.5 fl oz  whole milk
  • 1 tsp orange blossom extract


Method 

1. Beat together the butter, sugar, flour, baking powder, orange  on a low speed until they have the texture of fine breadcrumbs. 

2. In a separate jug, combine the eggs and milk and whisk a little. 

3. Pour 3/4 of the milk/egg mix into the dry ingredients and mix on low speed to combine. Mix on a higher speed and add the remainder of the milk/egg mix. 

4. Fill case 2/3 full with batter and bake in a 190C oven (375F) for about 15-20 minutes. 

5. Cool on wire rack and ice when completely cool. 

Butter Cream
Ingredients 
  • 660g icing sugar, sifted
  • 225g unsalted butter, at room temperature
  • 60ml whole milk
  • a couple of drops of orange extract (see note below)
  • orange food colouring

Method

Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.

Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time.

Once all the milk has been incorporated, turn the mixer up to high speed.

Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Put 1 cup of butter cream in a medium sized bowl and add a couple drops of orange food colouring.  Mix till well incorporated.  Fit your chosen piping tip into a piping bag.  Fill with orange butter cream and make sure it covers the side of the bag 3/4 the way up.  Take a spoon and open the piping bag to make it hollow in the middle then fill with the white butter cream.  Swirl on your cupcake and watch the magic begin.  




If you would like to donate to my Cycle for Survival ride to raise money for rare cancer research, please click here. Thanks for your support!

Check out the other participating blogs, who will post their respective Orange Inspiration recipes throughout this week:
*Sumptuous Spoonfuls *Something AboutCupcakes *Ally's Kitchen *Life Currents *An Affair from the Heart *The Fountain Avenue Kitchen *Who Moved my Coconut Oil *What's Cookin' Italian Cuisine *Upside Down Pear

Orange you looking forward to seeing all the different recipes?



This post contains affiliate links, so I make a small commission if you purchase through my links—which helps to keep this blog running. 

No comments:

Post a Comment

Creative Commons License
Full Belly Sisters Blog by Full Belly Sisters is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License