Recipe
Orange Cupcakes with Orange Buttercream
A practical orange cupcakes with orange buttercream with self-raising flour, caster sugar, softened butter, clear timings and straightforward home-cooking steps.
Ingredients
Method
30 mins prep18 mins cook50 mins total
Heat the oven to 180°C/160°C fan/gas mark 4. Line a 12-hole muffin tin with paper cases.
Beat the butter and sugar together until pale. Add the eggs one at a time, beating well after each.
Fold in the flour, baking powder, vanilla and orange zest until just combined.
Divide the mixture between the cases, filling each about two-thirds full.
Bake for 18–20 minutes until risen and golden. A skewer inserted into the centre should come out clean. Cool completely on a wire rack.
Beat the butter for the icing until smooth. Gradually add the icing sugar, then beat in enough orange juice to make a spreadable buttercream.
Pipe or spread the buttercream over the cooled cupcakes and decorate with sprinkles.
Notes
Adjust seasoning and chilli heat to suit your table.
About this recipe
Orange Cupcakes with Orange Buttercream brings together self-raising flour, caster sugar, softened butter in a practical recipe with a clear balance of flavour and texture. The method keeps the preparation manageable while making the main ingredients do the work.
Follow the timings closely, season to taste and serve as suggested. Any leftovers should be cooled promptly, refrigerated and reheated until piping hot.
