Method
Step 1:
Preheat the oven to 180°C (fan 160°C, gas mark 4). Line two cupcake trays with cupcake cases.
Step 2:
Using either an electric mixer or mixing bowl and whisk, beat the butter and golden caster sugar together until pale and fluffy, then whisk in the orange extract and orange zest.
Step 3:
Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.
Step 4:
Add the remaining flour to the butter and sugar mixture. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch.
Step 5:
To make the syrup, place the golden caster sugar in a pan with the orange juice. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in the orange extract and zest.
Step 6:
Leave the cakes to cool a little on a wire rack then add some orange sugar syrup to the top of each one.
Step 7:
To ice, put the cream cheese, butter, orange extract and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly. Top with additional orange zest.
Ingredients
For the Cakes
- 200g Unsalted butter (softened)
- 200g Billington's Unrefined Golden Caster Sugar
- 1 tsp Orange extract
- 1 Orange (zest of)
- 4 Medium free range eggs (lightly beaten)
- 200g Self raising white flour
For the Orange Syrup
- 50g Billington's Unrefined Golden Caster Sugar
- 4 tbsp Orange juice
- 1 tsp Orange extract
- 1 tsp Orange (zest of)
- 50g Billington's Unrefined Golden Caster Sugar
For the Buttercream
- 200g Cream cheese
- 100g Unsalted butter (softened)
- 600g Silver Spoon Icing Sugar
- 1 tsp Orange extract
Utensils
- 2x 12 hole cupcake tin
- 24 cupcake cases
- Electric mixer
- Piping bag
- Star piping nozzle
Recipe Reviews
Easy to follow recipe. Tasted great!
very nice but was a bit confusing to make
easy to follow i baked them for my mum and she said these were her favourite cupcakes i ever made.If i could i would give it 6 stars.they were perfect!
easy recipe to follow and makes the best cupcakes i have ever tasted! if i could i would give it 6 stars. loved it.
Amazing I am making some on the weekend
Easy to follow recipe. Delightful sponge. I baked the cakes for longer at a slightly lower temperature. Didn’t have time to make the syrup so took a core out and put in a teaspoon of orange curd then replaced the core.
Made a buttercream icing using the orange extract.
The cakes were very well received by those who ate them. Need to make another batch so I can try one for myself.
Ingredients
For the Cakes
- 200g Unsalted butter (softened)
- 200g Billington's Unrefined Golden Caster Sugar
- 1 tsp Orange extract
- 1 Orange (zest of)
- 4 Medium free range eggs (lightly beaten)
- 200g Self raising white flour
For the Orange Syrup
- 50g Billington's Unrefined Golden Caster Sugar
- 4 tbsp Orange juice
- 1 tsp Orange extract
- 1 tsp Orange (zest of)
- 50g Billington's Unrefined Golden Caster Sugar
For the Buttercream
- 200g Cream cheese
- 100g Unsalted butter (softened)
- 600g Silver Spoon Icing Sugar
- 1 tsp Orange extract
Utensils
- 2x 12 hole cupcake tin
- 24 cupcake cases
- Electric mixer
- Piping bag
- Star piping nozzle