Orange Cupcakes
This basic Orange Cake recipe is especially easy for new bakers. I’ve shared this recipe before where I baked a cake in a Bundt Pan (http://bit.ly/2lMa7en). It yields about 40 – 45 cupcakes using 12-cup muffin trays. You can add any toppings you like or just have it plain. The addition of brandy in the batter is optional. The texture of the cupcake is soft and light and it goes very well with coffee or tea.
To make this light and soft cupcakes, click on the video tutorial and print out the recipe below.
Thank you
Please click image below to view Video Tutorial:
Orange Cupcakes
Course:
Cakes
Cuisine:
Western
Ingredients
- 500 g unsalted butter
- 400 g sugar
- 8 large eggs
- 500 g self-raising flour
- 2 tsp baking powder
- 1 tsp salt
- Zest from 4 oranges
- 240 ml fresh orange juice
- 3 tsp vanilla extract
- 4 Tbsp brandy optional
Instructions
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Add 500g unsalted butter and 400g fine sugar into a mixing bowl
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Cream butter and sugar until pale yellow
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Add 8 large eggs, 1 at a time and beat until well mixed
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Mix 500g self-raising flour, 2 tsp baking powder and 1 tsp salt and sieve
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Slowly add the sieved flour a little at a time to the batter
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Add orange zest grated from 4 oranges
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Add 240 ml freshly squeezed orange juice
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Add 4 tbsp brandy (optional) and 3 tsp vanilla extract and fold the batter gently
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Place paper cups in muffin trays and scoop the batter into each paper cup about ¾ full
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Gently tap the tray on a hard surface and use a spoon to smoothen the surface
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Put some sliced almonds or chocolate rice on top of each cupcake
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Bake in a pre-heated oven at 180C for about 15 mins or until golden brown
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It is ready when you insert a skewer into the centre of the cupcake and it comes out clean
