Driven by data; ridden with liberty.
This year, I was taught how to bake. These chocolate orange cupcakes have proven popular among my friends and colleagues. This recipe makes 12 cupcakes.
150g margarine or butter
150g caster sugar
150g self-raising flour
3 eggs, medium to large
1/2 tsp baking powder
Zest of one orange
20g cocoa powder
200g icing sugar
1 tbsp milk
20g cocoa powder
12 pieces of Terry’s chocolate orange
1. Preheat the oven to 180 degrees celsius, placing 12 cupcake cases into a deep baking tray ready for the sponge.
2. Place the butter and caster sugar in a mixing bowl, and beat together using a wooden spoon until creamy.
3. Grate the zest off one orange, mixing it in with the butter mixture.
4. Mix in the eggs, one at a time.
5. Sift the self-raising flour, baking powder and cocoa powder into the mixture.
6. Beat the mixture until the dry ingredients are fully mixed.
7. Using large spoons, or an ice-cream scoop, evenly distribute the sponge mixture into the cupcake cases.
8. Place inside the oven for 15 minutes. Depending on the make of your oven, they may need up to another five minutes. Leave to bake until the top of the cupcakes are well-risen and spongy to the touch.
9. Whilst the cakes are baking, prepare the icing. Beat the butter in a large bowl until soft. Sift half of the icing sugar and cocoa powder, and beat until it is smooth. This recipe assumes butter for the buttercream icing: if using margarine or a low-fat spread, use about half the amount of the spread.
10. Sift the remaining half of the icing sugar and cocoa powder, beating until smooth. Use the milk and icing sugar to adjust to taste and preference, until the mixture is smooth.
11. After the cakes have cooled, cut a slice across the length of each cupcake. This is the recess into which the decoration will fit. Decorate the cupcakes with icing, typically with an icing bag, then place the chocolate orange piece into the slice.