Tom’s chocolate orange cupcakes were my best yet. I added cocoa to the icing and they were delicious (if I do say so myself). I piped them with my new giant star nozzle which I bought from the lovely and inspiring Steamer Trading Cook Shop Guildford, where they have a whole wall of different colour Kitchenaids *DROOL*. After piping I put a segment of chocolate orange on each and sprayed with *new* gold spray.
I also made 12 vanilla and made plain buttercream to go on top, I used a gadget nozzle to decorate these which was super quick but not as neat as I would have liked.
Here are both cupcakes:
The vanilla recipe is from Lorraine’s Baking Made Easy and the chocolate orange is a recipe of my own and is as follows:
- 40g butter
- juice and zest of 1 orange
- 100g caster sugar
- 2 medium eggs
- 85g self raising flour
- 15g cocoa powder
- 5tbsp orange juice (fresh or carton)
- 75g caster sugar
- 300g icing sugar
- 100 unsalted softened butter
- 40g cocoa powder
- 40ml orange juice.
- Preheat the oven to 160'c (or 140' if using the fan) and fill a 12 whole cupcake tin with cases.
- Cream together the butter and sugar until pale and smooth
- Lightly beat the eggs with a fork and slowly add them to the mix (add a little of the flour if it looks curdled). Once all the egg is mixed in, mix in the flour and cocoa powder.
- Pour into cases, fill 3/4 full. bake for 18-20 mins test with a toothpick: insert it into the middle and it should come out dry.
- Once cooked, leave cakes in tin for 5 mins then remove and put on a cooling rack. Brush them with the orange syrup using a pastry brush (or spoon over in small amounts)
- While they are cooling make the buttercream, combine all ingredients and use an electric whisk to make it smooth enough to pipe or spoon onto the cakes when they are cool.