Bread and Better

Bread and Better

Wednesday, 14 December 2016

Spiced Orange and White Chocolate Cupcakes

I am rubbish at decorating cakes, I lack patience and a steady hand, so when I found these cute little edible toppers from My Cupcake Toppers I thought they would be the perfect thing to jazz up my festive bakes. They do loads of designs (not just festive themed ones), you can even create your own! You can now also get 10% off your first order by using BREAD10 at the checkout.

Makes 12 cupcakes.

For the cupcakes:

120g self raising flour
1 large egg
120g unsalted butter, softened
120g sugar
1 teaspoon baking powder
Zest of one orange
1 teaspoon mixed spice
100g white chocolate

For the icing/filling:
150g unsalted butter, softened
250g icing sugar
1 tablespoon milk
Zest of one orange
12 cupcake toppers
Gold edible glitter
12 teaspoons marmalade

Pre-heat the oven to 160 degrees c.
Line a 12 hole muffin tin with cupcake cases.
Place the flour, egg, butter, sugar, baking powder, orange zest, mixed spice and white chocolate into the bowl of a freestanding mixer and mix using the paddle attachment until everything is well combined (you could use a hand-held mixer instead).
Spoon the mixture into the cupcake cases, filling them about 3/4 of the way up.
Bake the cupcakes for around 15 minutes, or until they have turned a light golden brown and are springy to the touch.
Remove the cakes from the tin and place them on to a wire rack to cool completely.
Make the icing by beating together the icing sugar, milk, unsalted butter and orange zest together in a freestanding mixer using the paddle attachment, until everything is well combined and the mixture has become white and fluffy.
When the cakes have cooled, make a hole in the centre, making sure you don't go straight down to the bottom (see picture, I used an apple corer but you could just use a teaspoon if you haven't got one).
Place a teaspoon of marmalade into each of the holes until all of the cupcakes are filled.
Using a small palette knife (or the back of a spoon) smooth the icing over the cupcakes, making sure you can't see any of the cake underneath.
Place a cupcake topper on top of each of the cakes and then sprinkle with the edible glitter.
These cupcakes will keep for a couple of days stored in an air-tight container at room temperate.

No comments:

Post a Comment