Cupcakes

Iced Orange Cupcakes

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This recipe is actually called ‘Rainbow buns’ in the cookery book ‘Baking with Tiny Tots’, but the rainbow name comes from the sprinkles, so we’ve renamed them! The cupcake and icing have orange zest or juice in them, so it makes sense to use our name instead.

April (9) flicked through the cookery book during the week and chose these. She made them, with me hovering in the background. I did the oven part, zested the orange but apart from that she did the rest.

We doubled the recipe and it made 9 full size cupcakes. The recipe said it made 12 cupcakes from the original quantity – they must use tiny cupcake cases!! I have typed the double amount below.

We decorated some with sprinkles and others with sweets. They would also be nice with just icing and no further decoration – sometimes simple is best!

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Ingredients:

  • 100 g butter at room temp (I use salted butter)
  • 100 g caster sugar
  • 100 g self rasing flour
  • 2 eggs ( I used large as that’s what I buy)
  • 1 orange (use the zest for cupcake and juice for icing)
  • 1 tsp vanilla extract

Icing:

  • 2-3 tablespoons of orange juice
  • 175 g icing sugar (sifted)
  • Hundreds and thousands if desired

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Method:

  1. Preheat oven to 180°C (160°C fan). Place 10 cupcake cases in a cupcake/ bun tin
  2. Place the sugar, butter, orange zest and vanilla in your mixing bowl and mix at a low speed until just combined.
  3. Add one egg and mix again until combined. Repeat with second egg.
  4. Sift the flour and stir it in.
  5. Spoon the mixture into the cupcake cases.
  6. Bake on the middle shelf of your oven for 15 – 20 minutes or until they are golden and spring back when touched.
  7. Leave to cool for a few minutes in the tin and then transfer to a cooling rack.
  8. Allow to cool fully before decorating.
  9. To make icing – Mix orange juice with sifted icing sugar (just stir it, no need to use a mixer), to give a thick consistency (that you can spread). Place a spoon on each cupcake and spread around with a small palette knife or back of the spoon.
  10. If using sprinkles – pour the hundreds and thousands into a saucer and dip in the iced buns. I actually just sprinkle them on and catch the loose ones on a saucer.
  11. Leave to set.

Happy Baking and #stayhome x

De (aka thecakemum)

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