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Orange & almond cupcakes

Ingredients

  1. Step 1 300g butter , softened
  2. Step 2 300g golden caster sugar
  3. Step 3 4 large eggs
  4. Step 4 250g plain flour
  5. Step 5 100g ground almond
  6. Step 6 2 ½ tsp baking powder
  7. Step 7 zest 1 orange , plus 2 tbsp juice
  8. Step 8 1 tsp almond extract
  9. Step 9 200g butter , softened
  10. Step 10 450g icing sugar , plus a little extra
  11. Step 11 200g cream cheese
  12. Step 12 1 tsp almond extract
  13. Step 13 1 tbsp orange juice
  14. Step 14 food colouring paste of your choice (we used a mixture of pink and yellow to create coral)
  15. Step 15 250g pack green sugar paste (or fondant icing mixed with green food colouring)
  16. Step 16 24 muffin cases (we used green ones)
  17. Step 17 large piping bag
  18. Step 18 large curved star point piping nozzle
  19. Step 19 15cm/6in styrofoam ball
  20. Step 20 15cm/6in flowerpot (measured across the top)
  21. Step 21 green tissue paper
  22. Step 22 sticky tape
  23. Step 23 24 short wooden skewers (or long ones cut in half)
  24. Step 24 ribbon , to decorate (optional)
Orange & almond cupcakes
Calories: 428 Carbohydrate: 48 g Protein: 3 g Fat: 25 g
Cook time: 115 minutes Prep time: 90 minutes Total time: 205 minutes Servings: 241

TAGS

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Directions

  1. Step 1 Heat oven to 170C/150C fan/gas 3½. Line 2 x 12-hole muffin tins with muffin cases. Put the butter and caster sugar in a large bowl and blend with an electric hand whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Add the flour, almonds, baking powder and a pinch of salt. Mix again, then add the orange zest and juice, and almond extract. Give a final mix to combine everything.
  2. Step 2 Use 2 dessertspoons to divide the mixture between the cases. Bake for 22-25 mins, changing the tins over after 15 mins. Remove from the oven, leave to cool for 10 mins in the tins, then transfer to a wire rack to cool completely. Can now be frozen for up to 3 months.
  3. Step 3 To make the icing, tip the butter into a large bowl and blend with an electric hand whisk until smooth. Add the icing sugar, cream cheese, almond extract and orange juice. Mash everything together first with a spatula (to avoid a mess), then go in with the electric whisk and mix until smooth. Add your food colouring and mix again until you have an even colour. (If you're using liquid food colouring, it will make the icing runny, so add a little more icing sugar.)
  4. Step 4 Fit the piping bag with a large curved star point piping nozzle, then fill the bag with half of the icing and twist the end closed. To pipe, hold the piping bag directly above the centre of the cake and, applying a steady pressure, pipe in a swirl, working out towards the edge of the cupcake. When you reach the edge, swipe the nozzle to create a smooth finish - you can always cover this bit with leaves, so don't worry too much if it looks messy. When you have piped 12 cupcakes, empty any remaining icing from the bag back into the bowl with the reserved icing. Add a little more colouring to create a deeper shade (and a little extra sifted icing sugar if the icing gets too runny). Whisk again, then refill your piping bag and ice the remaining cakes. Can be stored somewhere cool for up to 1 day (the fridge is fine, just make sure that you remove 30 mins before eating).
  5. Step 5 Before serving, add a few leaves, if you like: pinch off small pieces of green sugar paste or fondant icing and shape into leaves. Use a sharp knife to add detail, then stick onto the cupcakes. See tips, below left, for how to build your bouquet.