Orange cup cake with Orange cream frosting

 

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)  

Chocolate cup cake with butterfly topper

 

After making the mixed chocolate tray, I left with some tempered chocolate. Want to try some shape like flower or pattern design. While experimenting, the butterfly shape turns out good (I feel so……you may differ!) 

 

Instead of just serving the butterfly chocolate alone, thought to decorate the cake. So, quickly baked a chocolate cup cake and placed those Choco-butterflies on top to enhancement the cup cakes. After all it’s a festive season.

Ingredient –  1⅛ cup of all purpose flour        ;       1 ½ tsp coco powder        ;           1 tsp baking powder    ;      ½ tsp baking soda     ;     salt a pinch     ;    1⅛ cup of sugar        ;       100gms butter melted     ;      2 eggs      ;     1 cup of milk     ;      chocolate chip     ;    1 tsp of vanilla  essence

Frosting – 2 cup heavy cream cup      ;      2 ½ tsp of icing sugar     ;      Tempered chocolate for butterflies

Sift flour, baking powder, salt and baking soda together into a large bowl and keep aside. With a hand mixer (@low speed) beat in sugar and eggs well and add vanilla, flour, butter and little milk and beat again. Add milk little by little and beat well until all combine to get a batter consistency.

Prepare your muffin pan with liners and pour the batter into muffin cups 3 ∕4 full and sprinkle the chocolate chip on top.

Transfer the muffin tray into 180°c preheat the oven and bake about 17 – 20 to minutes or until a toothpick inserted into the cake comes out clean. 

For Frosting : In large bowl beat heavy cream with icing sugar until it until it becomes light and fluffy.  Using the piping bag frost the cupcake. (make sure cupcakes are completely cooled before piping the frosting) As the final touch place those chocolate carved butterflies on top.

Illusion Chocolate Cup Cake

One of my friend ask me to make an illusion cake but, in cup cakes form for her daughter’s birthday party. (Not for cutting, just to keep around the birthday cake)

Since, the kids are around 4 -5 years group, they may not like / eat big portion of butter icing cakes but, like to have cupcakes and M&M and Skittles candies. Just for a twist, I thought of candies falling (illusion) on the cupcakes.

I am pleased to see the big smile and hear the Wow’s, from kids. What more I need……

Ingredients for cup  cake :  1 cup of All purpose flou­­­r       ;   2 Eggs    ;      ¾ cup of Powdered  Sugar      ;    1 tsp of baking powder    ;     1 tsp of Vanilla essence   ;     100 gms of Butter   ;   1/4 cup of Coco Powder     ;    ¼ Cup of  Skimmed milk

Ingredients for Garnishing   :   1/2 cup of heavy cream    ;      1/2 cup of semi sweet chocolate 

Ingredients for Illusion  :   Melted chocolate  (to coat on the barbeque stick to  stick the candies)   ;  M&M  and Skittles packet  ; barbeque sticks 

Procedure for Cup Cake :  Add All purpose flour, coco powder & baking powder  mix well and keep aside. Beat butter with sugar and then add eggs, vanilla essence and beat well. 

Add the egg mixture slowly to the dry ingredients, simultaneously mix well and add milk and combine well to the batter consistency. 

Pour the batter into the (cup cake shaped) liners (fill only halfway to avoid spilling over the sides) and Bake in 180°C pre-heated oven for 20-25 minutes, or until it done.  Allow to cool completely before Garnishing.

Garnishing Procedure :  Heat the cream in a pan, once it become hot, Add the semi-sweet chocolate and whisk till chocolate melts and the mixture become smooth. Allow it to cool to the room temperature and Coat lavishly on the top of the cup cake. 

Illusion: When the melted chocolate is hot, coat the chocolate on the barbeque stick and stick the M&M and skittles, leaving 5cm from bottom. Once it dry and stick well, insert into the garnished cup cake. As a final touch insert the empty pouches of M&M and skittles as shown. 

Blackberry Crumb Cup Cake

I had been asked to bake cup cake for (kids) weekend gathering and  decided to bake Blackberry Crumb Cup Cake (BC³). 

I adopted this recipe is from here.  First we prepare the topping and then the cake batter. Since, these cakes for party (Not for me!!), I go with All purpose flour.

Here the Ingredients for Topping  :   5 tbsp of all purpose flour      ;     1/2 cup of sugar      ;    55 gms of butter     ;     pinch of salt

Procedure : To prepare the topping,  mix the flour, sugar, and salt and add the small cubes of butter and mix with your fingertips until the mixture resembles coarse crumbs. Set aside.

Ingredients for Cake :    1 ¾ + 3 tbsp of all purpose flour   ;      2 tsp of baking powder     ;        1/2 tsp salt      ;        55gms of softened butter       ;      3/4 cup of granulated sugar ;         Lemon Zest     ;         1 tsp of vanilla essence      ;      2 cups of blackberry cleaned and dried.  ;          1/2 cup of whole milk           ;          1/2 cup of chopped almond        ;               1 egg

Procedure : In a bowl, whisk flour, baking powder, and salt until combined.

In another large bowl, beat butter, sugar and zest together until light and fluffy. Add egg, vanilla and beat again until combined. 

Now add the 1/3 of Flour mixture and mix well. Add ¼ of milk and mix again till it combine.

Add the remaining flour mix, milk and blend well until the batter will be very stiff. Add the blueberries into cake batter and fold until evenly distributed.

Scoop the batter into prepared muffin pan and scatter almond on the top.

Sprinkle with prepared topping on the (cup cake) batter and transfer the tray in to a 180°C pre-heated oven for 20-25 minutes, or until it done.

Allow it to cool. The above measurement will give you around 6 no’s and I baked around 30 cup cakes. All went in a blink of an eye. Kids loved the BC³, I am pleased.