Winter is very definitely coming. Beanies and hotties are being dragged out of dusty corners and you know what that means? Time for only three fruit to be in stores! Oranges, bananas and pears are about to become regulars of my fruit bowl.
If there is fruit in a cupcake it counts as one of my 5+ a day, right? Right.
These are chocolate orange cupcakes and they taste almost exactly like jaffas, which everyone knows is the best movie watching lolly.
There is chocolate, there is orange, there is sweetness, there is zestiness, there are swirls... yum!
CHOCOLATE ORANGE CUPCAKES
125g butter, softened
3/4 cup sugar
1 1/2 tsp vanilla extract
250g dark chocolate
1 cup milk
1 1/2 cups flour
1/4 cup cocoa
1 1/2 tsp baking powder
Juice and zest of one orange
Preheat oven to 175°C
Line a cupcake tray with liners (makes 24)
Mix butter and sugar together until it is light and fluffy.
Beat in eggs and vanilla extract one at a time.
In another bowl heat the dark chocolate and milk gently. Stir until it comes together like a thin ganache.
Whisk flour, cocoa and baking powder together.
Add to the egg batter by alternating between the melted chocolate and the flour mixture.
Mix in the juice and zest of an orange and make sure there are no pockets of flour in the batter.
Spoon into the lined cupcake tray. Bake at 175°C for 20-25 minutes, or until the top springs back when lightly touched. Allow to cool
225g butter, softened
700g icing sugar
2 Tbsp milk
zest of one orange
3 Tbsp orange juice
Place the orange zest and milk in a bowl. Set this aside.
Beat butter until it is light and fluffy. Add in the icing sugar in 3 parts, beating well after each addition.
Pour in milk, zest and orange juice. (if you want to add colouring add it here). Beat for another few minutes or until light and fluffy.
You can add more icing sugar or milk to change the consistency if you want a softer or stiffer buttercream
Pipe onto your cupcakes
This recipe has a few eggs so I thought I'd go over a few tips for split batters. A split batter is often the result of one of your ingredients being too cold.
How to avoid splitting your batter:
Make sure all your ingredients are at room temperature
Warm up eggs quickly by placing them in a bowl of warm water for 3-5 minutes
Work the eggs in one at a time
How to fix your split batter:
Warm up your batter by filling a sink with warm water and place your mixing bowl in it. Try to have the water come up just above the level of the batter. Mix until the batter looks like it is coming together. Then remove from the water and continue to mix for a couple of minutes.
I hope that helps :)
xo Kirste Isabel