Chocolate orange cupcakes

Nutrition and extra info

  • Vegetarian
  • Nutrition: Per serving

  • kcal438
  • fat26g
  • saturates9g
  • carbs46g
  • sugars37g
  • fibre2g
  • protein4g
  • salt0.24g
  • Ingredients
  • Method
  • Ingredients

  • 140g light brown sugar
  • 100g self raising flour
  • 50g cocoa powder
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 large eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 135ml vegetable oil
  • 4 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a ‘complete’ food…

  • 50g dark chocolate, finely chopped, plus extra for decoration

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 2 large oranges, zested

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren’t necessarily orange – some varieties are…

  • For the icing

  • 300g icing
  • 150g unsalted butter, softened

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 orange, zested, plus extra zest to decorate

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren’t necessarily orange – some varieties are…

  • 25g cocoa powder
  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a ‘complete’ food…

  • orange gel food colouring
  • Method

    1. Heat the oven to 180C/160C fan/gas 4. Put the sugar, flour, cocoa, pinch of salt and baking powder in a large bowl. Whisk together the eggs, vegetable oil and milk. Gradually whisk the wet ingredients into the dry until you have a smooth mixture. Fold in the dark chocolate. Put 12 cupcake cases in a 12-hole tin. Divide the mixture between the cases, then bake for 20 mins until risen. Leave to cool.

    2. Meanwhile, make the icing. Beat the icing sugar and butter together until pale and fluffy. Whisk in 2 tbsp hot water to loosen and fold in the orange zest. Divide the icing evenly between two bowls. Add a few drops of orange food colouring to one bowl and stir until the icing turns bright orange. In the other bowl, add the cocoa powder and 2 tbsp milk, then beat until combined. 

    3. Fill one side of a piping bag (use one with a large round nozzle) with the orange icing, then fill the other side with the chocolate buttercream. Pipe on top of each cupcake. Decorate with some extra orange zest and a grating of dark chocolate. 

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