Orange cupcakes with orange curd filling and fresh orange buttercream frosting

Its orange season here in south Africa and i found some nice ones. So its orange cupcake time…

Cake flour – 100gm
Butter – 100gm
Sugar – 80gm 
Baking powder – 1 teaspoon
Orange juice – 1-2 tablespoon
Orange zest – 1/8 tsp
Vanilla essence – 1 teaspoon
Orange essence – 1 teaspoon
Butter milk – 60 ml
Eggs – 2 large + 2 whites 

Orange Curd:

Orange juice – 1 tablespoon
Sugar – 30gm 
Egg yolk – 2 
Butter – 30gm 
Orange zest – a pinch 

Fresh orange buttercream frosting:

Butter – 100gm
Icing sugar – 100-120gm
Vanilla essence – 1 teaspoon
Orange juice – 1 -2 tablespoon
Orange essence – 1 teaspoon
Milk – 1-2 tablespoon
Food colouring

Orange curd:

  • Put all the ingredients in a bowl. 
  • Place the bowl on a pan with simmering water and whisk it until all the ingredients are mixed.
  • Slowing whisk until the mixture is thickening. 
  • Once thick enough, take it off the pan and let it cool. 

  • Preheat the oven to about 190 degrees celsius. 
  • Beat the butter and sugar together until creamy using an electric blender. 
  • In a separate bowl, beat the egg whites until fluffy. Add this to the butter- sugar mix. 
  • Add the baking powder, vanilla essence, orange essence, orange juice, orange zest and beat the mixture. 
  • Add the yolks and the flour and mix the batter until its all mixed. 
  • Add the buttermilk and beat using the electric blender. 
  • Line the cupcake tin with cupcake liners and pour in 3/4th of the cup. Bake for about 20-25 minutes. Check from 15 minutes.
Fresh orange buttercream frosting:

  • Beat the butter until creamy and soft, add a batch of icing sugar. 
  • Add the vanilla and orange essence and another batch of icing sugar and beat it. 
  • Add the orange juice and another batch of icing sugar. 
  • Whip till fluffy and creamy. 

Once the cupcakes are cooled, score the center of the cupcakes and fill in the orange curd in the center and frost. 

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