My Dad was very kind to recently help us in our garden by removing weeds, turning over the soil and mowing the lawn etc. I wanted to make him something nice to say thank you for all his hard work, and so began thinking of what I could bake for him.
Not long previously, out of nowhere, my husband said to me ‘You know what I really fancy and think would taste really nice? An orange flavoured cake with white chocolate frosting…’. ‘Yum!’ I thought, ‘What a great idea!’, and so I looked online for a recipe. (He’s since told me that it was an orange flavoured flapjack, not cupcake, that he was thinking about, but that’s beside the point). I found one at MyFoodTrail.com and decided that I would attempt these as a Thank You gift to my Dad.
As always with recipes, mine has changed from the original a little bit (I can’t help myself!) but the general gist is the same. The author of MyFoodTrail.com states that she got the recipe from The Crabapple Bakery Cupcake Cookbook by Jennifer Graham.
Orange Cupcakes with White Chocolate Frosting – Gluten Free
Recipe Serves: I made 12 cupcakes
• 1 Orange (sized medium to large)
• 1 and 1/3 cup Ground Almonds
• 1 tsp baking powder
• 40g unsalted butter, softened (I used Anchor spreadable butter)
• 1 cup Golden Caster Sugar (I used Billingtons)
• 5 eggs (medium)
‚ñ†150g White Chocolate for the topping
• Cut the orange into quarters and remove the seeds and excess pith. Place it in a saucepan of boiling water that just covers the quarters. Bring back to the boil, then put the lid on and simmer for an hour until completely softened.
• Let the mixture cool slightly, then pur√©e, water and all, with a hand blender. Leave to one side.
• Pre-heat the oven to 160C and line a muffin tin with 12 cupcake cases.
• Cream your butter, then add the sugar, a third at a time, blending as you go until it is light and fluffy.
• Put the eggs into a bowl and beat with a blender or fork. Add to the mixture.
• Add the almond flour and baking powder to the mixture. Fold all the ingredients together, until combined.
• Finally add the pureed orange and mix until well combined.
• Spoon the mixture into cupcake cases 2/3 full. Bake for 45 minutes until dry to touch and lightly browned. Allow to cool before frosting.
• Melt the white chocolate in a bowl over a pan of simmering water, stirring often. When the cupcakes are cool, use a spoon to pour white chocolate over each cupcake. I had just enough white chocolate to cover each cake sufficiently.
• The cupcakes taste best from the fridge, when the white chocolate has fully set.
The almond flour makes these cupcakes really moist, and with the hard white chocolate topping this recipe was a hit with me, my mum, my husband, and of course the main recipient – my Dad!
The only thing I would change next time (and I’m sure there will be a next time) was the orange. I may have had the misfortune of using a bitter orange, or it may be because I didn’t quite blend the orange into a complete pur√©e, but one or two cupcakes tasted a little bitter. Next time I would check the pur√©e first and perhaps sweeten it with honey before adding it to the mixture, to make sure that didn’t happen again. It wasn’t a real problem though as none of the cupcakes lasted long!