Category Archives: Orange Blossom Cupcakes

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Orange Blossom Cupcakes

This recipe is inspired by a Fiona Cairns’ recipe I made a while back for Pistachio and Orange Blossom Cake. I have adapted the orange mascarpone icing and syrup from that recipe and added a simple sponge flavoured with orange zest. The result is a moist sponge with a citrusy kick complimented by a lightly sweetened and fragrant mascarpone topping. Delicious? I think so!



Ingredients


for the cake batter
125g unsalted butter, softened
125g golden caster sugar
grated zest of 1 orange
juice of ½ orange
2 eggs, lightly beaten
125g self-raising flour

for the syrup
juice of ½ orange
20g caster sugar
10ml orange blossom water


for the icing
175 g mascarpone
zest of ½ orange
½ tsp vanilla
½ tsp orange blossom water
30g golden caster sugar

  • Preheat the oven to Fan 160°C and line a large muffin tray with cupcake cases.
  • Start by making the cake batter: Cream together the butter, sugar and orange zest until pale and fluffy.
  • Gradually add the eggs, mixing all the time. Add a tablespoon of flour halfway through to prevent the mixture from curdling.
  • Once all the egg is incorporated, gently fold in the flour.
  • Finally fold through the orange juice.
  • Spoon into the cases, filling them two thirds full and bake in the oven for 15-18 minutes.
  • Meanwhile make the syrup by bringing the orange juice, sugar and orange blossom water to the boil in a small pan and reducing slightly until it has thickened. This will only taking a few minutes.
  • Once the cakes are lightly golden remove them from the oven. Prick 3 holes in the top of each cake and spoon a small amount of syrup over the holes.
  • Leave to cool completely in the cases on a wire rack.
  • Meanwhile make the icing by beating together the mascarpone, zest, vanilla, orange blossom and sugar until evenly blended.
  • Spread on top of the cooled cupcakes and decorate to taste!

 Testing out my new cupcake stand Christmas present!