We recently had a crazy Saturday afternoon making chicken pies for lunch, followed by a passionfruit tart - with the base made from scratch, and orange blossom cakes (lovely flavour and light texture, but meh – not moist enough for my liking). If that wasn’t enough, we decided to make a couple of batches of chocolate orange almond cupcakes for our work colleagues.
So throwing any miniscule smidgeon of savoury-credibility out the window, I present to you yet another cupcake recipe. Think of all these as practice for when those summer picnics swing around, you’ll be a hit!
The Choc Orange Almond Cupcakes were a moist and tangy creation – very delicious! We used freshly squeezed orange juice and also added some extra lemon juice left over from the chicken pie. The recipe uses fondant for decoration, but we frosted the cakes with Chocolate Buttercream (recipe from Magnolia Bakery). Comments in square brackets are my own changes as I didn’t follow all the methods to the letter. I have left the original instructions if you want make these the Women’s Weekly way.
=choc-orange almond cupcakes=
recipe taken from Cupcake, Women’s Weekly
makes>> 12 cupcakes
60 grams dark eating chocolate, chopped coarsely
1 teaspoon finely grated orange rind
2/3 cup orange juice [freshly squeezed, we also added a splash of lemon juice]
90 grams butter, softened
1 cup firmly packed brown sugar
2/3 cup self-raising flour
2 tablespoons cocoa powder
1/2 cup almond meal
1. Preheat oven to moderately slow (170 degrees C). Line 12-hole muffin tin with cupcake cases.
2. Combine chocolate, rind and juice in small saucepan; stir over low heat until smooth [we melted the chocolate in a double boiler].
3. Beat butter, sugar and eggs in small bowl until light and fluffy [I creamed the butter first, then added the sugar, beating until the sugar dissolved, then added eggs one at a time, beating in between].
4. Stir in sifted flour and cocoa, almond meal and warm chocolate mixture. [I combined the sifted dry ingredients then folded them into the mixture before adding the chocolate mixture].
Divide mixture among cases; smooth surface
5. Bake for ~25 minutes. Turn out onto wire rack to cool before icing the cakes.
Ice as you please! We had made some fondant as well, so we decorated the iced cakes with random shapes in random colours.
After all this slaving away in the cupcake factory, we sent the men out for take away dinner. Something SALTY, anything salty!, we unaminously requested. They brought back three roast meats from Pacific House,