- Skill level:easy
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- 100g 3½ oz Plain white flour (we use Allinson) Plain white flour
- 40g 1½ oz Cocoa powder
- 140g 5 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
- 40g 1½ oz Butter (unsalted) softened
- 1tsp 1tsp Salt
- ½tsp .5tsp Orange extract (we use Nielsen-Massey) Orange extract
- 1½tsp 1 .5tsp Baking powder
- 1 1 Egg(s) (free range)
- 120ml 4⅛ fl oz Milk (whole)
For the buttercream
The Method Enter Bake mode
Classic mode Step 1
Preheat the oven to 190°C (170°C, gas mark 5), and line a 12 bun muffin tin with muffin cases.
Classic mode Step 2
Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour, cocoa powder, baking powder and salt on a low speed until it is the texture of breadcrumbs.
Classic mode Step 4
Pour the milk mixture into the dry ingredients & mix on low speed, gradually increasing to a medium speed until the consistency becomes smooth & thick.
Classic mode Step 5
Spoon the mixture into the paper cases until ½ full. Bake in the oven for 20-25 minutes or until risen and springy to the touch.
Classic mode Step 6
Leave to cool slightly and then place on a wire rack.
Classic mode Step 7
To make the buttercream mix the icing sugar, cocoa and water by hand to form a paste, then add the butter, mixing slowly, then increase the speed to high and whisk until soft & fluffy. Add the orange extract and continue to mix.
Classic mode Step 8
Fill a piping bag with the chocolate buttercream and pipe on top of the cooled cupcakes to decorate. To finish lightly grate some orange zest on top of the cupcakes or use chocolate decorations.
Ingredients for this step
- 1 1 Orange zest