orange cupcake with cream cheese icing
Ingredients
For the cupcakes
- 240 g self-raising flour sifted
- 170 g caster sugar
- 125 g unsalted butter melted and cooled down
- 75 ml milk
- 2 eggs whisked
- 2 orange juice + zest
- 1 tsp vanilla essence
For the icing
- 225 g cream cheese room temp.
- 360 g thickened cream
- 200 g caster sugar
- 1 tsp orange juice
- ½ tsp orange zest
- 1 tsp vanilla essence
- 1 pinch salt
Instructions
For the cupcakes
- Preheat the oven at 180°C / 360°F fan forced.
- Zest the oranges and press to get fresh orange juice. Save required amount for the icing mix.
- In a large bowl, add all the cupcake ingredients and mix well to combine until a smooth batter is formed.
- Pour the batter equally into 12 cupcake patty pans.
- Bake in the oven for 18–20 minutes at 180°C / 360°C fan forced.
- Take the cupcakes out and place on a cooling rack. Brush them with some fresh orange juice and let them cool down completely before icing.
For the icing
- In a large mixing bowl, add the cream cheese, sugar, orange juice and zest, vanilla extract and a pinch of salt. Whisk with a hand mixer until the consistency is light and fluffy (similar texture to soft butter).
- In another mixing bowl, whisk the thickened cream until it forms stiff peaks.
- Gradually incorporate the whipped cream to the cream cheese mix with a spatula (Do not use a whisk!). Fold the mixture until just combine.
- Pipe the icing mixture on the cupcakes and sprinkle some orange zest on top for an extra zing!