Hello! Today, as a classic bank-holiday-weekend treat, I indulged in cooking some completely sinful cupcakes that will definitely put a smile on your face, but will also DEFINITELY pile on the pounds. But as a women who doesn’t really care about the ‘stereotypical’ image of women splashed across magazine covers now-a-days, I have no fear in gobbling these treats down as quick as possible.
These cupcakes are a great thing to munch with tea and ,with us all coming up to autumn, their orange icing colour makes them seamlessly fit into the atmosphere.
For the cupcakes
- 150g of butter – at room temperature
- 150g of caster sugar
- 120g of self-raising flour
- 35g of cocoa
- 3 eggs
- 1 orange (zest and 2 tbsp. of the juice)
- 1 chocolate orange broken up/grated
- 2 tbsp. of milk
For the icing
- 150g of butter
- 510g of icing sugar
- 2 tsp of orange food colouring (optional, leave this out if you want plain icing colour)
- 2tbsp of fresh orange juice (from the orange) or 1/2 an orange’s zest
- Chocolate orange slices (optional)
- Melted dark chocolate to drizzle and to grate for shavings (optional)
- Orange sprinkles (optional)
This recipe makes 18!
- Pre-heat your over to 200ºc or 180ºc if you have fan oven. Line your cupcake tins with cupcake cases and place aside to fill later.
- Cream together the butter and the sugar until your mixture is light and fluffy and pale to the eye.
- Beat in your eggs one at a time ,mixing in between to make sure they are fully combined. Then beat in the cocoa powder and orange zest and juice until all ingredients have been brought together.
- Then mix in the self-raising flour and broken up chocolate till they are evenly mixed through.
- Then add the milk and mix to loosen the mixture.
- Spoon the mixture into your cases ensuring all are evenly filled. Bake for 15 mins and check to see if they are done by sticking a knife into the centre of a cupcake and seeing if it comes out clean.
- Leave to cool on wire rack while you prepare the icing.
- For the icing, beat the butter in bowl until it turns paler in colour and looks smoother and lighter.
- Slowly mix in the icing sugar bits at a time till it is thoroughly combined and you have a smooth mixture.
- Then add the orange food colouring and the fresh orange juice. Mix together then scoop the icing into a piping bag to pipe onto your completely cold cakes. If they are warm the icing will slip right off the surface of the cake (I personally think a wide star nozzle looks fantastic! and a hot splat on the floor does not!).
- To finish melt dark chocolate to drizzle over and press a segment of a chocolate orange into the side of the cupcake. Also if you wish sprinkle on sprinkles and some grated chocolate to really give a chocolate kick.
This recipe is completely scrummy and definitely fills those sugar cravings we all try to hide! This recipe is based on one from Jane’s patisserie which is a completely fantastic site with so many tasty things. http://www.janespatisserie.com/
Thanks for everything guys and hope you enjoy, also hope this has helped you find some non-shit recipes for the future and to save your time.
xXx STTS xXx