Blood orange cupcakes with blood orange chocolate buttercream frosting and candied blood orange

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Ingredients

(9 large cupcakes)

Cupcakes

  • Cake flour – 100gm
  • Eggs -2
  • Butter – 100gm
  • Sugar – 100gm
  • Baking powder – 1 teaspoon
  • Vanilla extract – 1 teaspoon
  • Blood orange juice – 4 tablespoons
  • Blood orange zest – 1/8 teaspoon
  • Butter milk – 120ml
  • Food colour – red and yellow (optional)

Blood orange chocolate buttercream frosting

  • White chocolate – 100gm
  • Butter – 100gm
  • Vanilla extract – 1 teaspoon
  • Blood orange juice – 1 tablespoon
  • Blood orange zest – pinch
  • Icing sugar – 150-175gm

Candied blood orange slice

  • Blood orange – 2-3 slices
  • Sugar – 5 tablespoons
  • Water – 50-75ml


Candied blood orange

  • Cut the blood orange in 2-3 thin circular slices.
  • Blanch it in hot boiling water for 2-3 minutes to take the bitterness away.
  • Take it out of the water very carefully so as not to rip it apart.
  • Melt the sugar in the water on medium high heat, once the sugar is melted add the blood orange slices.
  • Let the syrup dinner for about 45 minutes.
  • Take the slices out and let it cool on a cooling rack.
Method Cupcakes 

  • Preheat the oven to 190 degrees Celsius and line th muffin tin with cupcake liners.
  • Cream the butter until nice and fluffy with an electric blender, add the sugar and cream until it resembles wet sand.
  • In a separate bowl, beat the egg whites until fluffy.
  • Add the egg whites to the butter- sugar mix.
  • Add the baking powder, vanilla and egg yolk and beat.
  • Add in the flour in 2 batches and mix well.
  • Add the blood orange juice, zest and the butter milk and beat till everything is mixed well.
  • Fill the cupcake liners to 3/4th with the batter and bake for about 20 minutes.
  • Check from about 18 minutes to see if it’s baked completely.
  • Let them cool on a cooling rack.

Blood orange chocolate buttercream frosting

  • Melt the white chocolate on a bowl on a pan with simmering water.
  • Cream the butter until light and fluffy.
  • Add the melted white chocolate and vanilla.
  • Add the Icing sugar in batches.
  • Add the blood orange juice and zest.
  • Add the rest of the icing sugar.
  • Beat until the required consistency.

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