About the bake
These bite size beauties are delicious and the cointreau really compliments the chocolate making a sweet alcoholic treat. These are great for parties and will be sure to be a hit with your guests.
Method
Step 1:
Preheat the oven to 170°C (150°C, gas mark 3) and place cupcake cases in a mini cupcake or muffin tin.
Step 2:
Place the butter, sugar, flour, cocoa powder, baking powder and orange zest into a large bowl and using a hand held or freestanding electric mixer, slowly mix together until it resembles breadcrumbs.
Step 3:
Mix together the egg, cointreau and milk in a jug then gradually add to the bowl and mix thoroughly.
Step 4:
Spoon the batter into the cupcake cases until they are 2/3 full.
Step 5:
Bake in the oven for 15-20 minutes or until the cakes are golden brown and a skewer comes out clean. Leave to cool on a wire rack.
Step 6:
To make the buttercream mix together the butter, icing sugar, cocoa powder and orange zest until it resembles breadcrumbs in texture, then add the milk and cointreau and mix on a high speed until the frosting is soft and fluffy.
Step 7:
Decorated the cupcakes with buttercream using either a piping bag or palette knife and finish with chocolate sprinkles.
Ingredients
For the cupcakes
- 40g Butter (unsalted) (softened)
- 140g Billington's Unrefined Golden Caster Sugar
- 100g Allinson's Plain White Flour
- 20g Cocoa powder
- 1.5 tsp Baking powder
- 0.5 tsp Orange zest (finely grated)
- 1 Egg(s) (free range) (large)
- 50ml Cointreau
- 80ml Milk (whole)
For the buttercream
- 80g Butter (unsalted)
- 225g Silver Spoon Icing sugar
- 30g Cocoa powder
- 0.5 tsp Orange zest (finely grated)
- 15ml Milk (whole)
- 15ml Cointreau
- Chocolate sprinkles (for decoration)
Recipe Reviews
Yum!
These Cointreau cakes where lovely, I made regular sized cup cakes rather than small. For the buttercream I used less cocoa powder.
Ingredients
For the cupcakes
- 40g Butter (unsalted) (softened)
- 140g Billington's Unrefined Golden Caster Sugar
- 100g Allinson's Plain White Flour
- 20g Cocoa powder
- 1.5 tsp Baking powder
- 0.5 tsp Orange zest (finely grated)
- 1 Egg(s) (free range) (large)
- 50ml Cointreau
- 80ml Milk (whole)
For the buttercream
- 80g Butter (unsalted)
- 225g Silver Spoon Icing sugar
- 30g Cocoa powder
- 0.5 tsp Orange zest (finely grated)
- 15ml Milk (whole)
- 15ml Cointreau
- Chocolate sprinkles (for decoration)