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Idiomas disponibles
22-EN
CHOCOLATE AND ORANGE CUPCAKES WITH BUTTERCREAM FROSTING (makes 14).
For the cupcakes:
-60 g/2 oz caster sugar
-60 g/2 oz unsalted butter, softened
-1 egg
-2 tsp orange extract
-45 g/1.5 oz self raising flour
-8 g/0.25 oz cocoa
-8 g/0.5 oz dark chocolate, grated
For the frosting:
-30 g/1 oz cocoa
-120 g/4 oz unsalted butter, softened
-250 g/8 oz icing sugar
-2 tbsp milk
METHOD
1. In a bowl, cream together the butter and sugar until pale. Add the egg and
orange extract and beat until thoroughly combined.
2. Sift the flour and cocoa into the bowl and fold into the mixture until almost
smooth. Fold in the dark chocolate.
3. Line the cupcake holes with cake cases and spoon the mixture equally between
them. Bake for 5 to 6 minutes. When the cakes are ready, turn them out onto a
wire rack to cool.
4. Beat the butter in a large bowl until soft. Add half of the icing sugar and beat
until smooth.
5. Add the remaining icing sugar, cocoa and milk and beat until creamy and
smooth. Pipe the frosting onto the cooled cakes and decorate with orange zest
LEMON CUPCAKES WITH LEMON BUTTERCREAM ICING (makes 14).
For the cupcakes:
-60 g/2 oz caster sugar
-60 g/2 oz unsalted butter, softened
-1 egg
-Zest of 1 lemon
-Juice of 1/2 a lemon
-60 g/2 oz self raising flour
For the frosting:
-120 g/4 oz unsalted butter, softened
-250 g/8 oz icing sugar
-Juice of 1/2 a lemon
-2 tbsp milk
METHOD
1. In a bowl, cream together the butter and sugar until pale. Add the egg, lemon zest
and juice and beat until thoroughly combined.
2. Sift the flour into the bowl and fold into the
mixture until almost smooth.
3. Line the cupcake holes with cake cases and spoon
the mixture equally between them. Bake for 5 to 6
minutes. When the cakes are ready, turn them out
onto a wire rack to cool.
4. Beat the butter in a large bowl until soft. Add
half of the icing sugar and beat until smooth.
5. Add the remaining icing sugar and lemon juice
and beat until creamy and smooth. Pipe the
frosting onto the cooled cakes.
EN-23
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