Boo.
These moist marbled cupcakes are flavoured with orange zest and chocolate, there's nothing scary about that.
These moist marbled cupcakes are flavoured with orange zest and chocolate, there's nothing scary about that.
Makes 12 cupcakes
110g self raising flour
110g unsalted butter
1 tsp baking powder
110g golden caster sugar
2 large free range eggs
Zest and juice of 1 orange
1 heaped Tbsp cocoa powder
For the Icing:
125g Orange coloured and flavoured chocolate buttons
50g milk chocolate for cooking
110g self raising flour
110g unsalted butter
1 tsp baking powder
110g golden caster sugar
2 large free range eggs
Zest and juice of 1 orange
1 heaped Tbsp cocoa powder
For the Icing:
125g Orange coloured and flavoured chocolate buttons
50g milk chocolate for cooking
Line a muffin/cake pan with cake cases and preheat oven to 180˚ C
Make the sponge; melt butter and when cooled whisk in the eggs, in a separate bowl sieve flour and stir in sugar, add the wet mixture to the dry and give a gentle mix with a wooden spoon. Take half the mixture out and put in a clean bowl. To one half of the mixture add the cocoa; to the other half add the orange juice and zest. The orange sponge will have a looser texture than the cocoa sponge, purely because of the juice, which may make the sponge split a little but this doesn't matter at all.
Alternate teaspoons of the mixture into each cake case until all used up, then take a skewer and swipe it through each one, giving the briefest of mixes; this will just create the marbling effect.
Bake for 20 minutes or until springy to the touch, cool on a rack while making the topping, if using.
Make the sponge; melt butter and when cooled whisk in the eggs, in a separate bowl sieve flour and stir in sugar, add the wet mixture to the dry and give a gentle mix with a wooden spoon. Take half the mixture out and put in a clean bowl. To one half of the mixture add the cocoa; to the other half add the orange juice and zest. The orange sponge will have a looser texture than the cocoa sponge, purely because of the juice, which may make the sponge split a little but this doesn't matter at all.
Alternate teaspoons of the mixture into each cake case until all used up, then take a skewer and swipe it through each one, giving the briefest of mixes; this will just create the marbling effect.
Bake for 20 minutes or until springy to the touch, cool on a rack while making the topping, if using.
Melt both chocolates in separate bowls; I do this by placing them in the still warm-oven with the door open for a few minutes, if you use cooking chocolate this will melt very quickly.
Top each cake with the orange chocolate, covering completely.
Using a teaspoon, drizzle the milk chocolate in a spiral on each, then run a toothpick from centre to edge at intervals on each cake, creating the web effect.
Top each cake with the orange chocolate, covering completely.
Using a teaspoon, drizzle the milk chocolate in a spiral on each, then run a toothpick from centre to edge at intervals on each cake, creating the web effect.
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