Scribd
Upload
131 views1 page

Orange and Poppy Seed Cupcakes

This recipe makes orange and poppy seed cupcakes with an orange buttercream frosting. The cupcakes are made with orange zest, marmalade, almond essence and juice which are melted together with butter and sugar and mixed into a batter of flour, almond meal, egg and poppy seeds. The cupcakes are baked for 20 minutes then cooled before frosting with an orange buttercream made by beating butter, icing sugar, milk and orange essence until light and fluffy.

Uploaded by

cakecrumbslj
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
131 views1 page

Orange and Poppy Seed Cupcakes

This recipe makes orange and poppy seed cupcakes with an orange buttercream frosting. The cupcakes are made with orange zest, marmalade, almond essence and juice which are melted together with butter and sugar and mixed into a batter of flour, almond meal, egg and poppy seeds. The cupcakes are baked for 20 minutes then cooled before frosting with an orange buttercream made by beating butter, icing sugar, milk and orange essence until light and fluffy.

Uploaded by

cakecrumbslj
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 1

cakecrumbs.livejournal.

com

Orange and Poppy Seed Cupcakes


Ingredients
Cupcakes 90g (3oz) unsalted butter 80g (2.5oz) caster sugar 500g (2oz) marmalade 1/4tsp almond essence zest of 1 large orange 40ml (1.5 fl oz) orange juice 90g (3oz) self-raising flour sifted 30g (1oz) almond meal 1 large egg Buttercream 100g butter, room temperature 1 1/2 cups icing sugar 1 tbsp milk 1 tsp orange essence

Method
1. Preheat the oven to 170C/150C fan-forced/325F/Gas 3. Line cupcake tin with paper cases 2. Combine butter, sugar, marmalade, almond essence, orange zest and orange juice in a pan; stir over medium heat until sugar has dissolved and ingredients have melted. Remove from heat and set aside to cool. 3. Sift flour and almond meal into a bowl with the poppy seeds; make a well in the centre. 4. Gradually pour cooled liquid into the centre; work the flour into the liquid until well combined. Add the egg and mix until well combined. If mixture is dry, add another egg. 5. Divide between paper cases; bake for 20 minutes, or until cakes spring back when lightly touched. 6. Allow to cool inside the tin for 5 minutes, then place cupcakes on a wire rack to cool. Buttercream Beat butter in a bowl until light and fluffy. Add the icing sugar a little at a time and beat until well incorporated. Beat in milk and orange essence.
C AK E C R U M B S . L I V E J O U R N AL . C O M F AC E B O O K . C O M / C AK E C R U M B S L J C AK E C R U M B S . D E V I AN T AR T . C O M

You might also like