“There’s nothing better to beat the winter blues than a strong dose of vitamin C. I found this recipe online and decided to bake these delicious cupcakes for the Garden and Home team,” says designer Kyle Shoesmith. Fluffy and light, the orange flavour isn’t too overwhelming and the rind in the icing adds a nice zing which complements the sweetness
- 1 ¾ cups cake flour
- 1 cup sugar
- ½ teaspoon salt
- 2 ½ teaspoons baking powder
- 2 large eggs, separated and whites beaten until stiff
- 1 teaspoon vanilla essence
- ½ cup freshly squeezed orange juice (strained through a sieve)
- 100g softened butter
For the icing:
- 1 ½ cups icing sugar
- Pinch of salt
- 1 tablespoon finely grated orange rind
- 3 tablespoons softened butter
- 2-3 tablespoons freshly squeezed orange juice (strained through a sieve)
- Preheat the oven to 180°C.
- Line a 12-hole muffin tray with muffin cups
- Combine the butter, sugar, egg yolks and vanilla essence in a large bowl and mix thoroughly.
- Mix the flour, salt and baking powder in a separate bowl.
- Add the dry ingredients to the wet ingredients bit by bit, alternating with the orange juice until everything is combined thoroughly.
- Carefully fold the beaten egg whites into the mixture until just combined
- Bake for 13-15 minutes until golden. You can also test by inserting a toothpick into the cupcakes; when removed it will come out clean if they’re cooked.
- Allow the cupcakes to cool completely before icing them (see below).
To make the icing, simply mix all the ingredients together. If it’s too thick, carefully add a dash of extra orange juice. Pipe this onto the cupcakes and enjoy.
You can use store-bought orange juice for this recipe but bear in mind it will taste a lot stronger.