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.



Homemade cup cake liners, cup cake liner DIY, DIY, 08

Homemade cupcake liners. decorative life hack

Homemade cup cake liners, cup cake liner DIY, DIY,

Life hack videos have become very popular. If you do not have something, hvat can you use instead. I had bought some cup cake tulip liners a few years ago and thought they were quite expencive, a package with 12 tulip liners cost US $ 10.- ( This is in Norway)

I took a closer look at one of the liners and discovered it was just a square piece of paper that was the same size as some of my oregami paper and I have a lot of oregami paper from my time in South Korea. HERE is my first blog post making cup cake tulip liners.

If tou want the rough and rustic looking kind  go HERE to se how they are made

In the video below MiniMe is making a cup cake liner.

The tulip baking cup liner I had bought had four pleats, but you can make as many as you can manage and what you have patients for.

Cupcake lliner DIY, Paper,, Oregami

For the ones we made you need:

Origami paper or any printed paper you want
Baking paper
2 glasses that fits your cup cake tin.
Some double sided tape

Homemade cup cake liners, cup cake liner DIY, DIY,, 02

In the video above MiniMe shoved how to make the one on the left, but if you do not cut the corners of the paper the result will be like the ones in the top picture and the one to the right in the picture above.

Homemade cup cake liners, cup cake liner DIY, DIY,, 03

  1. Put a bit of adhesive on the bottom of the glas and along the side of the base.
  2. Fold the paper squares diagonaly as in the picture.

Homemade cup cake liners, cup cake liner DIY, DIY,, 04

3. Place the senter of the glas on the center of the square.

4. Press the paper dovn the side of the glas.

Homemade cup cake liners, cup cake liner DIY, DIY,, 05

5. Fold and pleat the paper-

6. Place a second glas on top and twist to make the folded edges sharper.

Homemade cup cake liners, cup cake liner DIY, DIY,, 06

7. Do the same with the baking paper

8. Place the baking paper inside the decorative paper.

Homemade cup cake liners, cup cake liner DIY, DIY,, 07

If you want you can tie a ribbon around the paper liners to decorate, but do this after you have baked the cup cakes.


MiniMes carrot cup cake, mummys pride and joy is baking :)

Can I make something from this book? MiniMe asked. This book is given to every first graders in Norway, a cook book with healthy recipes for the parents and the child.

Today we are making something that sounds healthy but it really is not. Actually MiniMe is baking carrot cup cakes with a little assistance from me, all I had to do was to take pictures and answer if she had any questions.

We did a few other things too, but that will be shown in a different post.


This is really a carrot cake recipe and got 20 normal sized cup cakes and modified it a bit.

4 egg

2,5 dl sugar(the recipe said 3 dl)

3 dl sifted flour

1 tbsp ground cinnamon

1 tsp salt

1 tps vanilla extract

2 tps baking powder

5 tbsp neutral oil

5 dl shredded carrot

1 grated lemon peel.

(I would add 2 dl of chopped walnuts, but MiniMe does not like walnuts in her cake9



250 g cream cheese

150 g room-temperature butter

300 g powdered sugar

1 tps vanilla extract or a bit of lemon juice

Set the oven to 180 C.


Peel and grate carrots.

Beat eggs and sugar fluffy and almost white, add vanilla extract and fold in sifted flour, cinnamon, salt and baking powder, then fold in the carrots and grated lemon peel..

Scoop the mixture into cup cake baking cups and bake the cup cakes in the middle of the oven for about 20 minutes.

Let the cupcakes cool on a wire rack before frosting them.

Make the frosting by beating butter, cream cheese and powdered sugar into a smooth mixture, then add vanilla extract or a bit of lemon juice.

Decorate the cup cakes

She tried to make magnolia bakery swirls with the topping for the first time, not to bad if you ask me:) and she decorated with self made marzipan carrots. Yes, mummy is proud of her 8 year old.



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.