White Chocolate and Orange Cupcakes

15 Jun

So everyone loves chocolate and orange! These are some extremely decadent cupcakes just waiting to be served at a summer party, filled with orange curd and topped with a lovely butter cream, no one could turn that down!!

WhiteOrangeChocoCupcakes5

Ingredients:
225g Butter
225g Caster sugar
225g Self-raising flour
4 Eggs
2tsp Baking powder
2tsp Vanilla
300g White chocolate chips
500g Orange curd

Icing:
150g Butter
Orange curd
250-300g Icing sugar

Estimated time: 60 minutes

Directions:
Weigh your sugar and butter into a bowl. Cream these together until nice light and fluffy, this will take a few minutes 🙂

Once the butter is light in colour stir in your vanilla essence. Once mixed in start adding your eggs one by one, allowing each to fully incorporate before adding the next. At this stage the mix will become very runny and start to look curdled. Don’t worry, this is fine, it will not change the outcome of the cake!!

WhiteOrangeChocoCupcakes

Once all of the eggs have been added, slowly mix in some of the dry ingredients (flour and baking powder). Carefully fold this in to the mix in stages so that you don’t allow lumps to form, and you won’t knock out as much air 🙂

Finally fold in the white chocolate chips before spooning the mix into cupcake cases. Bake these in the oven at 180c for 15-20 minutes. When they are done they will be a nice golden brown colour and a skewer will come out clean.

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While the cakes are cooking start weighing your butter into a bowl. Start mixing this with a wooden spoon or a hand held mixer, or in a standing mixer. Just let this mix for hours :p or just until you have a really pale smooth paste 🙂 make sure you scrape the sides down every so often so that it all gets well beaten. This will probably take about 10-15 minutes.

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Once the cakes are cooked and slightly cooled carefully cut a circle in the top of the cake and remove the middle, don’t chuck it away as you’ll put it back afterwards. Do this to all of the cupcakes but try to make sure you keep the right ‘lid’ with the right cake!

Once they have all been cut spoon about 1tsp of the orange curd (this recipe can be found in a previous blog) into each cake, you want it almost filled to the top which may call for more curd. Once filled place the lids back on the cakes so that the curd is hidden.

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Now add the rest of the curd to the butter which by now should be really soft allowing the curd to mix in easily 🙂 as soon as the curd is mixed in start adding the icing sugar, I found it a lot less messy and easier to judge the amount by adding the icing sugar a few spoonfuls at a time. I gave you a rough measurement of the sugar because people like their icings different, some like them really sweet and others not so much and as you don’t need to pipe this icing it doesn’t have to be very thick so you can change the amount you use depending how you feel.

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Once the icing is smooth you can ice the cupcakes I went for classic icing starting to drip over the edge of the cake but you can do what ever you feel sits the occasion best!!

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And there you go, some extremely fancy tasty cupcakes ready to surprise everyone with their orange filling. These are wonderful for pudding or as an afternoon tea in the garden, these of course go very well with a nice cup of tea :p enjoy everyone!!

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