Last week my niece was in town so, decided to make these orange cupcakes. Instead of baking a “typical” cup cake, thought of enhancing the cake by adding orange flavor to the cake as well to its frosting.
The Orange cup cake turned out pretty good in terms of taste, soft and moist texture with mild flavor. This cake can be extended as a full size cake with fully coated frosting and topped with loads of orange pulp (juice vesicles) as an Orange fruit cake.
Ingredients for the cake – 1 cup of all purpose flour and remove 2 tbsp of flour ; 2 tbsp of corn flour ; 1 egg ; 1/2 cup of sugar ; 1/8 cup of milk ; ½ tsp of baking powder ; 1/4 cup of orange juice & zest of orange ; 60 gms of butter melted ; salt a pinch
Ingredients for the Frosting – 1 cup of heavy cream ; 1 tsp of icing sugar ; orange zest ; ¼ cup of orange juice ; ½ tbsp of corn syrup ; ½ tsp of gelatin powder
Procedure for Cupcakes: whisk together flour, corn flour, salt and baking powder set aside. Mix milk, orange juice and melted butter keep aside.
In a medium bowl, beat egg and sugar till the sugar completely dissolve. Add flour mixture to the egg-sugar mixture and continue to beat. Keep adding the Milk-juice-butter mixture little by little and beat well until all combine to get a batter consistency.
Scope the batter into muffin tray (prepared with paper liners) Bake for 15-20 minutes in the 180 °c Preheat oven. Allow to cool to room temperature.
For frosting, in a small bowl mix gelatin powder and water, keep aside. In saucepan heat the orange juice, corn syrup. Add the gelatin mixture into it and mix well. Continue on the low flame, until it become thick. Remove the pan from heat and allow it to cool.
Beat the heavy cream with icing sugar and orange zest until it forms soft peak. Add gelatin-juice mixture and continue to beat again till it become light and fluffy.
Using the piping bag frost the cupcake. (Make sure cupcakes are completely cooled before piping the frosting)
