Sunday, 23 April 2017



Preparation 🕰 : 20 mins
Baking 🕰: 15-20 mins
Difficulty: Easy
Servings: 12 cupcakes

  • 115g Self raising flour 
  • 115g Butter
  • 115g Sugar
  • 2 Eggs 
  • 2 Tbsp unsweetened Cocoa powder 
  • 2-3 Tbsp Milk
  • 1 Tsp vanilla extract 
  • 1 Tbsp Ground Almond
  • Grated rind and 1/2 juice of an orange
Orange syrup:
  • 2 Oranges, for zest and,
  • 3 Tbsp Fresh orange juice
  • 45g Caster sugar.
  • 12 Cupcake paper cases

  1. Preheat oven to 180c/350f/gas 4.
  2. Line muffin pans with paper case.
  3. Use an electric beater to beat butter and sugar in a mixing bowl until pale and creamy.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Add the vanilla extract and ground almonds.
  6. Divide the batter evenly into two halves.
  7. Fold in half of the flour into one half,with the orange rind and juice to give a soft dropping consistency.  
  8. Fold in the remaining flour, cocoa powder into  the other half with enough milk to give a soft dropping consistency.
  9. Fill in the paper cases with the two mixtures 2/3 full and smooth the surface. 
  10. Bake for 15 minutes or until a toothpick inserted near the center comes out clean.
  11. Place cupcakes on a wire rack and allow to cool for 5 minutes. 

For the syrup:
  1. Use a zester or vegetable peeler to peel the orange into tiny strips.
  2. Stir the orange rind, sugar and orange juice in a small saucepan over low heat for 2-3 minutes.
  3. When the sugar dissolves,increase the heat to high and bring the mixture to boil.
  4. Simmer for 2 minutes without stirring till mixture thickens.
  5. Remove from heat and slowly spoon syrup over cupcake.
  6. Serve warm and enjoy with double cream .   

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