For our ‘Sweet Treat’ feature, we bring you a taste bud-tingling, saliva-inducing recipe every week.
Whether you simply want to put your baking skills to the test or fancy treating your colleagues to something tasty (hint hint Her.ie girls!), this is where to come.
This week, it’s Chocolate Orange Cupcakes courtesy of the Hummingbird Bakery’s
Cake Days book…
Ingredients:
- 70g unsalted butter, softened
- 210g caster sugar
- 105g soft light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp finely grated orange zest
- 255g plain flour
- 50g cocoa powder
- 2 tsp baking powder
- ¼ tsp salt
- 240ml whole milk
For the frosting:
- 600g icing sugar
- 100g unsalted butter, softened
- 250g full fat cream cheese
- 60g cocoa powder
- 3 tsp finely grated orange zest
- Candied orange peel
Method:
1. Preheat the oven to 190°C and line a cupcake tray with cupcake cases.
2. Using an electric mixer (or a handheld whisk), cream the butter and both sugars together until light and fluffy. Beat in the eggs one by one, followed by the zest and vanilla extract.
3. Sift the remaining dry ingredients (flour, cocoa powder, baking powder and salt) into the butter and sugar mixture on a slow speed, alternating with the milk until everything is incorporated. Mix it on a medium speed until smooth.
4. Fill the cupcake cases with the cupcake batter until they are two thirds full. Bake them in the oven for about 18 minutes or until the sponge springs back when pressed gently.
5. Remove the cupcakes from the oven and leave to cool before frosting.
6. To make the frosting, whisk the icing sugar and butter in an electric mixer (or using a handheld whisk) on a slow speed until it has the consistency of coarse sand and there are no big lumps left.
7. Add the cream cheese and cocoa powder and turn the speed up to medium, mixing until the frosting is smooth and light. Stir in the orange zest by hand.
8. Smooth the chocolate orange frosting onto your cupcakes with a palette knife and decorate with the candied orange peel.
