Orange Cup Cakes with Butter Cream

Orange CupcakeYears ago, whenever someone bought me a random gift, they gave me anything and everything to do with cats.  I have tea towels, trinkets, tins, tea cups, plates…you name it, I’ve probably owned it in the shape of a cat.  I even have a cat tea pot!  This idea to give me cat themed presents seems quite reasonable when you consider that I love cats, and have owned at least 2 at any given time over the past 20 years or so.

Recently, however, I have noticed a shift in this pattern…away from cats and towards baking accessories…..  Again, probably not overly surprising.  🙂  My latest gift was a set of silicone tea cups to bake cup cakes in!  Very cute indeed.  So, without further ado, I whipped up a batch of yummy Orange flavoured cup cakes.

I have since worked out that there is something that the ‘designer’ hadn’t thought through….how do you eat a cupcake in a silicone tea cup???  Luckily I lined mine with paper cases, but that didn’t really make it any easier to get them out without getting your fingers covered in butter cream.  So, whilst they looked cute, they aren’t very practical and there was nothing dainty about eating them.  Fortunately they still tasted great!

Orange Cup Cakes with Butter Cream

Ingredients

90g butter, softened
2 t finely grated orange rind
½ C caster sugar
2 eggs
1 C self-raising flour
2 T milk
60g butter, softened
1 t finely grated orange rind
¾ C icing sugar
2 T orange juice
Pink food colouring
Candy sprinkles

Method

  1. Preheat oven to 180oC.  Line eight holes of a 12 hole muffin pan with paper cases
  2. Beat butter, rind, sugar, eggs, sifted flour and milk together on a low speed until combined.  Increase to a medium speed and beat until mixture has changed to a paler colour.
  3. Drop ¼ cups of mixture into paper cases.
  4. Bake about 20 minutes, or until skewer comes out clean.
  5. Once cooled completely, spread butter cream on top and sprinkle with candy.

Butter Cream
Beat butter and rind until very pale in colour.  Beat in sifted icing sugar and juice in two batches.  Tint butter cream with food colouring.

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