Name: Orange and almond cupcakes
Cook time: 40 min
Total time: 40 min
Ingredients: 125 gram butter, chopped, at room temperature; 2/3 cup caster sugar; 1 zest of orange, finely grated; 1 teaspoon vanilla extract; 2 eggs; 1 1/2 cup self-raising flour, sifted; 1/2 cup almond meal; 1/3 cup milk; 1/3 cup orange juice; dried cumquats or orange zest, to decorate; 250 gram cream cheese, softened; 1 1/2 cup icing sugar

Ingredients

125 gram butter, chopped, at room temperature

2/3 cup caster sugar

1 zest of orange, finely grated

1 teaspoon vanilla extract

2 eggs

1 1/2 cup self-raising flour, sifted

1/2 cup almond meal

1/3 cup milk

1/3 cup orange juice

dried cumquats or orange zest, to decorate

250 gram cream cheese, softened

1 1/2 cup icing sugar

Method

1.Preheat oven to moderate, 180°C (160°C fan forced). Line a 12-hole muffin pan with paper patty cases.

2.In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Beat in zest and vanilla extract.

3.Add eggs, one at a time, beating well after each addition. Fold in combined flour and almond meal alternately with combined milk and orange juice, beginning and ending with flour mixture. Spoon evenly into patty cases until ²/ ³ full.

4.Bake for 20-25 minutes or until a skewer inserted in the centre comes out clean and dry. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

5.Cream cheese topping. In a bowl, using an electric mixer, beat cream cheese and icing sugar together until smooth. Spread evenly over cakes. Top with dried cumquats or orange zest to serve.

Use a light hand when adding flour. Overmixing will produce a tough cake with not much volume.
Note

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Ingredients

Method

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