About our Chocolate Orange Cupcakes recipe:
Treat yourself, your family and friends this Easter with our delicious chocolate orange cupcakes.
This classic flavour combination never fails to satisfy chocoholics - and the kids will love getting involved while you're baking.
Method
Step 1:
Preheat the oven to 190°C (170°C, gas mark 5), and line a 12 bun muffin tin with muffin cases.
Step 2:
Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour, cocoa powder, baking powder and salt on a low speed until it is the texture of breadcrumbs.
Step 3:
Put the egg in a jug and whisk by hand. Add the milk and orange extract and mix together.
Step 4:
Pour the milk mixture into the dry ingredients & mix on low speed, gradually increasing to a medium speed until the consistency becomes smooth & thick.
Step 5:
Spoon the mixture into the paper cases until ½ full. Bake in the oven for 20-25 minutes or until risen and springy to the touch.
Step 6:
Leave to cool slightly and then place on a wire rack.
Step 7:
To make the buttercream mix the icing sugar, cocoa and water by hand to form a paste, then add the butter, mixing slowly, then increase the speed to high and whisk until soft & fluffy. Add the orange extract and continue to mix.
Step 8:
Fill a piping bag with the chocolate buttercream and pipe on top of the cooled cupcakes to decorate. To finish lightly grate some orange zest on top of the cupcakes or use chocolate decorations.
Ingredients
- 100g Allinson's Plain White Flour
- 40g Cocoa powder
- 140g Billington's Unrefined Golden Caster Sugar
- 40g Butter (unsalted) (softened)
- 1 tsp Salt
- 0.5 tsp Orange extract
- 1.5 tsp Baking powder
- 1 Egg(s) (free range)
- 120ml Milk (whole)
- 100g Allinson's Plain White Flour
For the buttercream
- 100g Silver Spoon Icing sugar
- 25g Cocoa powder
- 15ml Warm water
- 100g Butter (unsalted) (softened)
- 0.5 tsp Orange extract
- 1 Orange (zest of)
- 100g Silver Spoon Icing sugar
Recipe Reviews
They tasted super good
Beautiful recipe, made 12 good sized cupcakes however I needed to leave them in a lot longer on the low oven temp stated.
These were delicious & went down a treat with everybody. I used self raising flour instead of plain & baking powder which worked well. This recipe results in light, moist cakes. Others have stated they got 9 cupcakes, not sure if theres a difference in size but mine had fairy cake cases on the pack & got the full 12
A great recipe made them very easily absolutely delicious 😀
Good
Delicious!
Ingredients
- 100g Allinson's Plain White Flour
- 40g Cocoa powder
- 140g Billington's Unrefined Golden Caster Sugar
- 40g Butter (unsalted) (softened)
- 1 tsp Salt
- 0.5 tsp Orange extract
- 1.5 tsp Baking powder
- 1 Egg(s) (free range)
- 120ml Milk (whole)
- 100g Allinson's Plain White Flour
For the buttercream
- 100g Silver Spoon Icing sugar
- 25g Cocoa powder
- 15ml Warm water
- 100g Butter (unsalted) (softened)
- 0.5 tsp Orange extract
- 1 Orange (zest of)
- 100g Silver Spoon Icing sugar