Baking

Orange cupcakes with burnt-orange drizzle

Orange Cupcakes with Burnt-orange drizzleAustralian House & Garden
18 Item
20M
30M
50M

Ingredients

Burnt orange drizzle

Method

1.To make burnt orange drizzle, combine sugar and water in a saucepan. Cook over moderate heat, stirring until sugar has dissolved. Bring to the boil and cook without stirring until syrup is a golden amber colour.
2.Carefully pour 1 cup of orange juice down side of saucepan. Stir in zest. Cook, stirring, until caramel no longer sticks to the bottom of saucepan. Allow to cool, then stir in extra orange juice. Cover and refrigerate.
3.Preheat oven to 180°C (160°C fan). Line cupcake trays with 18 paper cases.
4.To make cupcakes, place zest and butter in a bowl and beat with electric mixer until creamy. Add sugar gradually, mixing well between additions, and beat until light and fluffy.
5.Add eggs one by one, making sure each is well incorporated before adding the next. Fold in flour in three batches, adding half the orange juice between batches of flour.
6.Divide mixture among cupcake cases and bake 25-30mins, or until a skewer inserted in the centre comes out clean. Remove trays from oven and stand on a rack for 5 mins, then turnout cupcakes.
7.Prick cupcakes with a skewer and drizzle burnt orange syrup over, making sure each cupcake has a scattering of orange zest.

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