This Sunday was extra special – we got a flying visit from the lovely Jo – who came all the way from Market Rasen. She said she couldn’t stay long and would stop for tea and cakes – which was fine as I have been dying to try out my Christmas present – my new cake mixer! I scrolled through my book and decided to make Chocolate Orange Cupcakes – whatever was left over I would bring to work the next day (I mean, its not like 3 people could eat 16 cupcakes anyway!)
They turned out l.o.v.e.l.y – like a Terry’s Chocolate Orange cupcake. I was shocked at how much icing sugar was needed and cut that down by 200 grams. I also upped the orange peel in both the frosting and cake mix – I do love a bit of orange in my chocolate I mean, who doesn’t love terry’s chocolate orange!
Recipe below (complete with my alterations)
Add milk and the sifted ingredients to the creamed chocolate mixture in three batches, alternating between each one. Beat until batter is smooth.
Once batter is smooth, fill the cupcake cases up to two-thirds full.
Warm up the oven, put them in for 20 minutes on 190C/gas mark 5 (once out, place toothpick at in the center and check that it comes out clean)
For the frosting:
Weigh out 600grams of icing (although I only used 400grams) and 100grams unsalted butter
Weigh out 60grams of cocoa powder
Whisk icing with butter until crumbly and no lumps of butter remain.
Add the 250grams of cream cheese followed by cocoa powder and continue to mix until light
Add orange zest and stir by hand
Once cupcakes are cool – spoon icing onto cakes with palette knife (I used an ordinary knife) Voila!
For the sponge:
70grams unsalted butter
210grams caster sugar
105grams soft light brown sugar
2 large eggs
1tsp vanilla essence
2tbsp finely grated orange zest (original recipe calls for 1)
255grams plain flour
50g cocoa powder
2tsp baking powder
1/4 tsp salt
240ml full fat milk
For the frosting:
400grams icing sugar (recipe calls for 600 grams)
100grams unsalted butter
250 full fat cream cheese
60grams cocoa powder
5tsp finely grated orange zest (recipe calls for 3tsp)