As I mentioned in my previous post, my time for this blog has been limited but I definitely haven’t stopped baking. In fact, I’ve been busier than ever making cakes…
since posting pictures and recipes I’ve had more and more friends and family members place orders, so despite recently moving out, I’m at my mum’s a lot of the time using her beautiful KitchenAid. I’m quite fussy about where I do my baking, especially if I’m making something for someone else, as I like to take my time and have somewhere quiet, and my mum’s kitchen is certainly a baking haven. Yet saying that, I also love going over to a friend’s, buying loads of ingredients and seeing what we come up with.
So here’s what I’ve been up to in the kitchen…
Throwback to Valentine’s and Easter with the cutest brownies ever and these mini egg cookie bars
I get asked for this classic rocky road and the mint aero version at least once a week, original recipe inspired by Jane’s Patisserie, her website will come up in a Google search.
Some vanilla and chocolate birthday cupcakes on the left, and an order of crispy M&M cupcakes on the right.
Most recently I made these Terry’s Chocolate Orange cupcakes, so here is the recipe for you now! A chocolate orange flavoured sponge and orange flavour buttercream. I was really pleased with the orangey flavour of both the cake and the icing without it being too sickly.
For the sponge
100g softened butter
150g caster sugar
150g self raising flour
1 tablespoon cocoa powder
3 tablespoons milk
2 large eggs
2 tablespoons orange extract (Or zest of half an orange)
For the icing
100g softened butter
200g icing sugar
3 tablespoons orange extract
orange food colouring
Terry’s chocolate orange segments, to decorate
1) Preheat the oven to 160 o/c and line a 12 hole muffin tray
2) Really easy – measure all the ingredients into a large bowl and mix using your food mixer/wooden spoon/electric whisk – until the mixture is smooth and even
3) Pop in the oven for 20-55 minutes, until the cakes have risen, or a skewer comes out clean from the middle
4) Take out the oven and leave on a wire rack to cool and while you wait make the icing…
5) Measure the butter and add in the icing sugar a few tablespoons at a time, then add in the orange extract when it’s starting to come together. Add a splash of milk if it looks like it needs softening.
6) Decorate away!
This recipe can also make a small traybake or sandwich cake if you double the quantities, as I did at Christmas. (Sorry to mention the C word in June.) Enjoy!
You can find my other cupcake recipes here:
Spiced Carrot Cake Cupcakes
Spiced Caramel Apple Cupcakes
Kinder Bueno Cupcakes
Strawberries & Cream Cupcakes
Pina Colada Cupcakes
Apple Shaped Cinnamon Cupcakes (plus Amy’s Chocolatey Acorn biscuits)