Tuesday, 22 April 2008

Citrus Burst Cupcakes

After making some cupcakes for my mum's work my dad insited that it wasn't fair and people at his work would enjoy them too! So since I didn't want to make the same cupcake again, as I love trying new recipes, I thought that a Citrus Burst cupcake would be nice. An orange cake with a lemon frosting topped with a lemon or orange jelly sweet. :). After popping out to the supermarket to buy all the ingredients I set to work. The cakes turned out great and even when they were in the oven cooking you could smell the orangey aroma around the room, they smelt so nice. After letting them cool it came to the frosting...I decided I wanted to try and work on a new frosting technique, a rose swirl..I don't think I have perfected it at all yet..but oh well, they still look ok I suppose, I'm not sure whether the frosting was the right consistency for it or not but after adding about a ton load of icing sugar I still have loads of frosting left waiting to be used on the next batch of cakes! Haha.

Lining the muffin tin with liners

Creaming the butter and the sugar

Adding the eggs

Beating in the flour and the orange extract

Ready to be popped into the oven!

Cooling before being decorated with yummy frosting :)

The finished products

Orange Cupcakes
Makes 15

185g butter
190g sugar
3 large eggs, at room temperature
185g self-raising flour
1 teaspoon orange zest, grated (optional)
3 teaspoons orange extract

1.Preheat the oven to 170degrees celsius and line muffin tin with liners.
2.In a large bowl cream the butter and the sugar on a medium-high speed unitl pale and creamy, this should take about 3-5 minutes.
3.Add the eggs one at a time, beating for a few minuets after each to make sure they are combined. If any signs of curdling occur add a tablespoon of flour. If using zest include it with the last egg.
4. Sift in half the flour and beat or stir in unitl just combined. Repeat with the remaining flour and mix in extract.
5.Spoon mixture into cases and bake for 20 minutes or until a toothpick is inserted into the centre and comes out clean. Allow to cool in the tin for 5 minutes and then place on a wire rack and allow to cool for a further 30 minutes until frosting.

Lemon Frosting

115g butter
1 teaspoon vanilla extract
pinch of salt
450g icing sugar
20ml milk
2 tablespoons lemon juice
few drops of yellow food colouring

1.Cxream the butter, vanilla and salt together until light and pale, this should take about 2 minutes.
2.Add icing sugar alternating with the milk until the mixture is creamy and smooth beating well after each addition.
3.Beat in the lemon juice and yellow food colouring until desired colour and taste is achieved.


kat said...

oh I think you did a lovely job with the frosting!

Anonymous said...

Hi Nat!
Great site.... Love the pics and art!


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