Recipes

Cupcakes

Citrus Cupcake with Lemon Icing and Caramelised Orange Peel

Serves 20 Ingredients 185 g butter 160 g (180 ml) Huletts Castor Sugar 5 ml vanilla essence 3 eggs 210 g (375 ml) cake flour 10 ml baking powder 15 ml finely grated orange rind 30 ml orange juice Lemon icing: 315 g (375 ml) Huletts Icing Sugar 30 ml lemon juice 5 ml orange-flavoured liqueur (optional)

Method

1. Preheat the oven to 180ºC.
2. Place the butter, castor sugar and vanilla in the bowl of an electric mixer and beat until light and creamy.
3. Gradually add the eggs and beat well after each addition.
4. Sift the flour and baking powder over the butter mixture and stir to combine.
5. Spoon the cake mixture into 18 x ½-cup capacity muffin pans lined with paper cups.
6. Bake for 35 minutes or until cooked when tested with a skewer.
7. Remove from the pans and cool on wire racks.
8. To serve, spoon the lemon icing over the cupcakes.
9. Leave to cool.
10. Decorate with caramelised orange peel.

1. Place the icing sugar, lemon juice and liqueur in a bowl and whisk to combine.
2. Set aside.

1. Use a zester and scrape the orange part of the peel off the orange.
2. Heat ½ cup sugar and 1 cup water in a pot.
3. Add the peel and leave to boil together until liquid is syrupy.
4. Strain and decorate the cupcakes with the caramelised orange peel.