So here is my second Chocalong entry. I hadn’t originally intended on entering two cake recipes, but a week or so before the cookalong I visited a local bakery and picked up a couple of cupcakes for himself. You know, just to try. While they just looked like ordinary chocolate cupcakes to me, he remarked on their slight orange flavour and as usual made the comment “Could you make some of these…” I told him I wasn’t sure and I’d have a look in the books to see what I could find. Well while I was flicking through my newly acquired copy of the latest Hummingbird Bakery Cookbook – Cake Days, I spotted this recipe for Choclolate Orange Cupcakes and decided they would be perfect. Then just to be mean I made him wait until cookalong day before he could try them!
The quantities given made 30+ cupcakes (I used cupcake cases as opposed to muffin cases as stated in the book…) but the frosting quantities gave absolutely TONS of the stuff so I had loads left over. They were absolutely GORGEOUS and the frosting reminded me a little bit of Terry’s Chocolate Oranges but as my mum would say, “You wouldn’t eat a lot of them.”
Not in one sitting anyway 😉
70g unsalted butter (softened)
210g caster sugar
105g soft light brown sugar
2 large eggs
1tsp vanilla essence
1tbsp finely grated orange zest
255g plain flour
50g cocoa powder
2tsp baking powder
240ml whole milk
600g icing sugar
100g unsalted butter softened
250g full fat cream cheese (eg Philadelphia)
60g cocoa powder
3tsp finely grated orange zest
FOR THE SPONGE
Preheat oven to 190ºc and fill a muffin tin with muffin cases.
Using an electric hand held mixer or stand mixer with paddle attachment cream together the butter and both types of sugar until pale and fluffy.
Beat in the eggs one at a time on a medium speed, followed by the vanilla essence and orange zest.
Sift together the remaining ingredients, then add to the creamed mixture in three batches with the milk alternating between each and mixing on a low speed.
Scrape down the sides of the bowl after each addition, and once everything has been incorporated, raise the speed to medium and continue beating until the batter is well mixed and smooth.
Divide the mixture between the paper cases, filling each up to two thirds full.
Place in the oven and bake for 18-20 minutes or until the sponges spring back when you gently press them.
Allow to cool for a short while in the tin, then transfer to a wire rack to cool completely before frosting.
TO MAKE THE FROSTING
Whisk the icing sugar with the butter on a low speed, using either an electric whisk or a stand mixer with the paddle attachment until crumbley in texture and no large lumps of butter remain.
Add the cream cheese and cocoa powder and continue to mix, on a medium speed, until the frosting is smooth and light.
Add the orange zest and stir by hand.
Divide the frosting between the cold cupcakes, smoothing on with a pallet knife and swirling the tops for a decorative finish.