Saturday, 9 April 2016

The Baking Diaries | Madeira Cupcakes with Orange Frosting



It feels so good to be having a quite day where I can just sit at my laptop and type up a blog post (and by this I mean sitting on my roommates bed, stealing chips from her KFC and listening to James Blunt).  This past week has been extremely busy workwise for me, it was full of ups and downs and I'm so tired but I enjoyed it a lot more than I thought I would.  My week ahead is yet another busy work week but I'm looking forward to it. 

I haven't baked in a while because I've been working but I thought I'd share a recipe with you all that I tried a while ago and loved.  The madeira cupcake recipe that I use is from a Marks & Spencer cupcake book that was published in 2008 and is one of my favourite baking books that I own. 





Ingredients


For the cupcakes:

180g unsalted butter (softened)
170g caster sugar (superfine)
3 eggs
165g plain flour
2tsp plain flour
1tsp finely grated orange zest
1tbspn orange juice


For the icing:

250g icing sugar (sifted)
125g unsalted butter (softened)
1tbspn orange juice


Firstly you need to preheat your oven to 180 degrees (I use a fan oven) and line a standard muffin tin with 12 paper cases. 

Next you need to beat together the butter and sugar in a large mixing bowl until the mixture is light and fluffy.  Then add the eggs one at a time, beating the mixture after adding each egg.   Sift the flour and baking powder into the mixing bowl and fold into the mixture.  Then fold in the orange zest and orange juice until all the ingredients are combined. 



Divide the mixture evenly between the cases then bake in the oven for 12 to 15 minutes (or until a skewer placed in the cakes comes out clean).  Place the cupcakes on a wire cooling rack. 



While waiting for your cupcakes to cool you can, make the orange flavoured icing.  Measure out the butter and orange juice into a large mixing bowl.  Gradually add the icing sugar to the bowl, mixing together after each addition.  Continue to mix the icing until you have a smooth consistency to the mixture.  If you wish you can add orange food colouring, however I prefer not to add this. 
Using an icing knife, spread the icing on top of each cupcake then decorate as desired.  I decorated mine with silver sugar balls. 



I really enjoyed baking these cupcakes and they taste divine, the texture of the sponge is so unique for a cupcake but is still really yummy!  Let me know in the comments what you think of the recipe, I'd love to hear your opinions, and let me know if you try baking them yourself! 

Carolyn
x



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