Quick & Easy

Orange and almond cupcakes

orange and almond cupcakes
12 Item



1.Preheat oven to moderate, 180°C (160°C fan forced). Line a 12-hole muffin pan with paper patty cases.
2.In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Beat in zest and vanilla extract.
3.Add eggs, one at a time, beating well after each addition. Fold in combined flour and almond meal alternately with combined milk and orange juice, beginning and ending with flour mixture. Spoon evenly into patty cases until ²/ ³ full.
4.Bake for 20-25 minutes or until a skewer inserted in the centre comes out clean and dry. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
5.Cream cheese topping. In a bowl, using an electric mixer, beat cream cheese and icing sugar together until smooth. Spread evenly over cakes. Top with dried cumquats or orange zest to serve.

Use a light hand when adding flour. Overmixing will produce a tough cake with not much volume.


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