麻豆约拍

Ingredients:

• 4oz (115g) butter
• 4oz (115g) caster sugar
• 4oz (115g) self-raising flour
• 2 medium eggs (beaten)
• Zest of 1 an orange
• 1 tablespoon orange juice
• Orange Butter Cream Icing/ Frosting:
• 5oz (125g) unsalted butter
• 10oz (280g) icing sugar
• 1 tablespoon orange juice
• Zest of 1 orange
• 2 tablespoons of whiskey flavoured marmalade

Recipe

• Pre-heat the oven to 160掳C fan , 180掳C , 350掳F/ gas mark 4. Put 12 muffin cases into a muffin/ bun tray
• Cream together the butter and sugar using a wooden spoon or an electric mixer
• Add the eggs, orange zest, 1 tbsp orange juice and sifted flour - mix thoroughly
• Carefully spoon the mixture into the cupcake cases, filling them to about two thirds full
• Bake in the oven for 15-20 minutes, until the cupcakes are golden and slightly raised
• To check they are cooked insert a skewer into the centre of one of the cakes - it should come out clean. If the mixture is stuck to the skewer return the cakes to the oven and cook for a further 5 minutes or until the skewer comes out clean.
• Remove from the oven and leave in the tins to cool
• 聽 Cut a small hole out of the top and spoon in a little marmalade.聽

Topping - Orange Butter Cream/ Frosting

• Place butter, 1 tbsp orange juice & orange zest in a large mixing bowl, and beat using a wooden spoon or an electric mixer until light and soft
• Gradually sift in the icing sugar mixing well after each addition (the more you beat the lighter and fluffier the frosting will be)
• Pipe or spread the orange buttercream icing on your cupcakes as required.
• Now your cakes are ready to decorate with your sugar fondant.