These gorgeous orange and poppyseed cupcakes are wonderfully sweet and moist. Top with a tangy orange cream cheese frosting and enjoy with friends.
When it comes to celebrations, cupcakes are always a favourite whether they’re part of a big dessert spread, handed out as bite-sized nibbles or wrapped in cellophane as an edible gift. Our favourite part about cupcakes is that they’re easy to make (and even easier to eat!).
Wheaten flour has been around for tens of thousands of years. It consists mainly of protein and starches that together form the structure and backbone of most baked goods. Other flours simply don’t have the same properties as flour made from wheat. It takes a mixture of different flours with varying properties to come close to the results you get from wheaten flour.
Can I substitute gluten-free flour for wheat flour in any recipe?
Unfortunately, no. Sometimes a direct substitute will work, other times it won’t. You’ll need to use specifically tested gluten-free recipes.
1.Preheat oven to 180°C. Line a 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Beat ingredients, except for the whole orange, in a medium bowl on low speed with an electric mixer until just combined. Increase speed to medium, beat until mixture is smooth and changed to a paler colour. Spoon mixture into cases.
3.Bake cakes for 25 minutes or until a skewer inserted into the centre comes out clean. Stand cakes in pan for 2 minutes before turning, top-side up, onto a wire rack to cool.
4.Make orange frosting. Beat cream cheese and butter in a small bowl with an electric mixer until smooth. Gradually beat in sifted icing sugar; stir in rind.
5.Peel large pieces of rind from orange, remove any white pith from rind. Cut rind into long, thin strips.
6.Spread frosting onto cooled cakes; top with strips of rind and, if you like, sprinkle with a little extra poppy seeds.