Orange and Chocolate Chip Celebration Cupcakes
Ingredients (12)
- eggs2
- light brown sugar150 g
- oranges2
- milk
- unsalted butter100 g
- plain flour350 g
- baking powder1 tbsp
- bicarbonate of soda0.25 tsp
- salt0.5 tsp
- dark chocolate200 g
- icing sugar100 g
- fresh orange juice
Method
- 1
Preheat the oven to 200°C (180°C fan).
- 2
Line a 12-hole muffin tray with paper cupcake liners.
- 3
Finely grate the zest from the two oranges.
- 4
Juice the oranges into a measuring jug.
- 5
Add enough milk to the orange juice to make 175 ml.
- 6
In a large bowl, whisk together the eggs, brown sugar and orange zest until well combined.
- 7
Add the orange juice and milk mixture along with the melted butter.
- 8
Mix until smooth.
- 9
Sift together the flour, baking powder, bicarbonate of soda and salt.
- 10
Add the dry ingredients to the wet mixture.
- 11
Fold gently until almost combined.
- 12
Add the chopped dark chocolate.
- 13
Fold just until evenly distributed. Do not overmix.
- 14
Divide the batter evenly between the cupcake cases.
- 15
Bake for 18–25 minutes, or until:
- 16
the tops are lightly golden,
- 17
and a skewer inserted into the centre comes out clean.
- 18
Remove from the oven and allow the cupcakes to cool completely on a wire rack.
Notes & variations
Sift the icing sugar into a bowl. Add 1 teaspoon of orange juice and mix. Continue adding a few drops of orange juice at a time until the icing reaches a smooth, spreadable consistency. If the icing becomes too thin, add a little more icing sugar. Spread approximately 1 teaspoon of icing over each cooled cupcake using a palette knife or butter knife. Allow the icing to set for a few minutes before serving. Afternoon tea Children's parties Birthday celebrations Lunch boxes For plain vanilla cupcakes, omit the orange zest and replace the orange juice with the same quantity of milk. Milk chocolate or white chocolate can be substituted for the dark chocolate. Decorate with grated orange zest or chocolate curls for a more festive finish. Warming the knife in hot water before spreading the icing gives a smooth, glossy finish. Store in an airtight container for 4–5 days. Suitable for freezing (uniced or iced).
Nutrition
estimated| Per | 1 serving | 12 servings |
|---|---|---|
| Calories | 360 kcal | 4320 kcal |
| Carbs | 56 g | 672 g |
| Protein | 5.1 g | 61.2 g |
| Fat | 13 g | 156 g |
| Fibre | 2.5 g | 30 g |