Orange Cupcakes with Orange Buttercream Frosting

As I pondered what to make my guests for dessert tonight, the obvious answer was "something with oranges".

You see, here in South Australia it is orange season, and my orange tree is laden with fruit.  I think it's wonderful that winter, when we are beset with sniffles and need extra doses of Vitamin C, is citrus season.

I hope the guests like them as much as we did when we ate a few for afternoon tea!

This recipe makes 24 cupcakes; fewer if you use larger tins.

Orange Cupcakes with Orange Buttercream Frosting

1 1/2 C self-raising flour
2/3 C sugar
125g (4 oz) butter
3 eggs
zest of one orange
1/4 C freshly squeezed orange juice

Preheat oven to moderate (180 degrees C or about 160 C fan forced).  Line cupcake pans with cupcake papers or grease if you aren't using them.  Beat all ingredients with an electric mixer for about 3 minutes, or until pale and creamy. Spoon into tins then bake for about 20 minutes.  Cool on racks before icing.

2 Tbsp (40ml) freshly squeezed orange juice
250g (8 oz) unsalted butter
3 C icing (confectioner's) sugar

Beat butter and juice with an electric mixer until pale and creamy.  Add sugar and continue to beat until pale and fluffy.  Pipe or spread onto cool cakes.

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