My cousin and I were in the mood to get our Bake on before we watched the Great British Bake Off so we thought it'd be a good idea to bake some cupcakes. There are two parts to the recipe; the cupcake mix and the butter cream frosting mix. The below ingredients lists will make you 10-12 cupcakes!
Ingredients
Cupcakes
♥ 150g unsalted butter, softened
♥ 150g caster sugar
♥ 1 tsp vanilla extract
♥ 3 medium free-range eggs, at room temperature
♥ Zest of 1 orange
♥ 100g milk chocolate chips
♥ 150g self-raising flour, sifted – or the same amount of flour + 2 tsp baking powder
♥ 2-3 tbsp milk
Chocolate Orange Frosting
♥ 150g butter, softened
♥ 250-300g icing sugar, sifted
♥ 150g orange flavoured chocolate, melted and cooled slightly (I use Terry's Chocolate Orange Segments)
♥ 2-3 tbsp double cream
Decoration♥ Orange zest shavings
♥ Terry’s Chocolate Orange segments
♥ Any other decoration you fancy adding!
Method
1. Preheat your oven to 200°C / 400°F / 180 Fan / Gas Mark 6 and line a 12-hole cupcake tin with paper cases.
2. To make the cupcakes you need to combine the softened butter, sugar and vanilla extract in a mixing bowel and cream together for 5 minutes or until really light and fluffy. Next you need to add the eggs one by one and beat to combine. Toss the chocolate chips in about a tablespoon of the flour and mix (this will stop the chocolate chips sinking to the bottom of the cupcakes), then add the flour, and chocolate chips along with the orange zest and mix to combine. You can adjust the consistency of the batter with the milk.
3. Once the mixture is done, scoop the cupcake batter into the paper cases and then bake in the oven for 18-20 minutes or until a cake tester comes out clean. Once cooked all the way through, allow to cool in the tins for 5 minutes or until they’re cool enough to touch, then transport to a wire rack to cool completely.
4. To make the buttercream you need to melt the chocolate in advance and leave to cool very slightly. In a mixer beat the butter and icing sugar together on medium to high speed for 5-7 minutes until light and creamy, then add the melted chocolate along with the cream and mix until combined.
5. Put the buttercream into a piping bag fitted with your favourite nozzle and pipe the buttercream onto each cupcake, then decorate in any way you like! I went for chocolate orange segments, and various sprinkles!
3. Once the mixture is done, scoop the cupcake batter into the paper cases and then bake in the oven for 18-20 minutes or until a cake tester comes out clean. Once cooked all the way through, allow to cool in the tins for 5 minutes or until they’re cool enough to touch, then transport to a wire rack to cool completely.
4. To make the buttercream you need to melt the chocolate in advance and leave to cool very slightly. In a mixer beat the butter and icing sugar together on medium to high speed for 5-7 minutes until light and creamy, then add the melted chocolate along with the cream and mix until combined.
5. Put the buttercream into a piping bag fitted with your favourite nozzle and pipe the buttercream onto each cupcake, then decorate in any way you like! I went for chocolate orange segments, and various sprinkles!
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