Sunday, April 8, 2012

Choc Orange Cupcakes

Recipe from White Wings

Makes 15 cupcakes


370g White Wings Moist Chocolate Cake mix
2 eggs (59g each), at room temperature
1 orange
½ teaspoon orange essence (optional)
60ml (¼ cup) vegetable oil
choc orange balls

Chocolate Frosting

1½ cups icing sugar
¼ cup cocoa powder
125g soft butter
2 tbsp milk

  1. Preheat oven to 160°C conventional or 140°C fan-forced. Grease and line muffin/cupcake pans.
  2. Finely grate the rind of 1 orange (approx. 2 teaspoons) then juice orange into a measuring cup.
  3. Add water to the orange juice to make up to 250ml (1 cup) of liquid in total.
  4. Place cake mix, eggs, orange zest, orange juice mix, orange essence and vegetable oil into a medium mixing bowl. Using an electric mixer beat on low speed for 30 seconds to combine. Increase speed to medium and mix for 3 minutes, scraping down sides of bowl occasionally. Spoon approx 2 tablespoons of cake mixture into cupcake cases and bake for 30 minutes.
  5. Meanwhile, make chocolate frosting by using an electric mixer on low speed to beat together soft butter, milk, sifted icing sugar and sifted cocoa powder until well combined.
  6. Increase speed to medium and beat until light and fluffy, adding a few drops of milk if required.
  7. When cupcakes are cool, ice each one with chocolate icing and decorate each cupcake with a choc orange ball. 
Notes & Tips

To retain freshness, store cupcakes in an airtight container. 

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