Orange cup cake

Orange cup cakes

Yummy orange cup cakes in homemade cupcake liners, see DIY HERE

24 regular or12 large cupcakes

250 g butter
2,5 dl sugar
4 eggs
Grated zest of 1 orange pieces
3/4 cup orange juice or squeezed orange juice
1 teaspoons baking powder
5 dl flour

1 extra orange to squeeze on top of the cup cakes.

Icing sugar
Fresh orange juice
Orange zest for garnish
Grated dark chocolate for garish

Preheat oven to 175° C
Cream butter and sugar until it is fluffy, white and creamy.

Add the eggs one by one, mix wellin  between each egg. Add the orange zest and juice.

Sift baking powder and flour into the butter and egg mixture. Mix everything together.

Scoop the batter into your cup cake liners. If you use the liners from the DIY, use two scoops, if you use regular liners use one scoop.

Orange cup cake recipe

Place your tray in the middle of the oven and bake for about 15 minutes. Check if the cup cakes are done by inserting a wooden skewer in one of them, if it comes out clean the cup cakes are done.

Squeezed some orange juice over the cup cake and put them on a rack to cool.

When they are cool top them with a bit of glase made with powdered sugar and a bit of orange juice. Garnish with grated orange peel and grated dark chocolate.



Lemon cupcake with berry topping

I long for spring and to work in the garden taking care of my plants, flowers, fruit trees, planting vegetables, but until then I’ll bake cupcakes and pipe some flowers on them. These cakes are flavored with fresh lemon and the butter cream is flavored and colored with natural berry juices.
For 24 cup cakes / 2 regular cup cake trays:
Preheat oven to 190 degrees Celsius250 g softened butter
250 g sugar
finely grated zest of 1 lemon
juice of 1 lemon
4 large eggs
250 g flour
3 teaspoons baking powderCream butter and sugar togeter and add the lemon zest and juice, continue to mix, then add the eggs one by one.
Mix flour and baking powder in a bowl and sift it into the butter mixture on medium speed until it is all well mixeed. Do not mix the flour to long, you want an airy cake and not chewy.

Mixing the flour to long binds the protein in the wheat.
Fill the cup cake cups and bake the in the middle of the oven for about 15 minutes.
 Using a scoop gives uniformed sized cakes.
Raspbeery buttercream
250 g room temperatured butter
250 g powdered sugar
75 ml juice from fresh or frozen rasperries

For the bllubery frosting do the same as above.

I liked the rasberry frosting the best, you could really taste the rasberry flavour, the bluebery juice did not give much flavour, but it gave the frosting a nice color.

I used a leaf and petal tip to pipe the frosting on the cup cakes.