Terry's Chocolate Orange Cupcakes
PRINT RECIPEINGREDIENTS
For the Cupcakes
- 100 g Plain Flour
- 20 g Cocoa Powder
- 140 g Caster Sugar
- 1½ tsp Baking Powder
- Pinch of Salt
- 40 g Soft Margarine (or Butter) (at room temperature)
- 120 ml Whole Milk
- 1 Free-range Egg (at room temperature; see Egg Size note below)
- Zest of 1 Orange
For the Icing
- 400 g Icing Sugar
- 100 g Block Margarine or Butter (at room temperature)
- 1 tbsp Golden Syrup
- 1 tsp Orange Extract
- Orange Food Colouring Gel
INSTRUCTIONS
For the Cupcakes
- Pre-heat your oven to 170°c and line a six hole muffin tray with your muffin cases. Muffin cases make for much better cupcakes but if you want smaller cakes (say-what?!) you can use standard cupcake cases but you'll need to use more in total.
- Sift the flour, cocoa powder, sugar, baking powder & salt into a large bowl and add the butter. Mix on a medium speed until you get a sandy consistency.
- In a separate bowl whisk the egg, milk & orange zest before gradually adding it to the flour mixture, a little at a time.
- Once both mixture are just combined (cupcakes don't need much mixing, so be gentle) use an ice cream scoop to fill the cases 2/3 full.
- Bake for around 20 minutes until a skewer inserted comes out clean.
For the Icing
- Mix the icing sugar & butter in a large bowl on a medium speed. Once combined add the golden sugar & orange extract.
- (Optional) Add the orange food colouring gel to make the desired colour.
- Pipe on your cooled cupcakes & finish with a wedge of Terry's Chocolate Orange. I used the miniature ones
but the normal sized ones will be just as good.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Egg Size:
When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you’re unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That’s what this recipe has been tested with.Tried this recipe?
Tag @bakingwithgranny or use the hashtag #bakingwithgranny!