Chocolate orange cupcakes

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  100g

• Cocoa

  Dry powder, unsweetened

  40g

• Sugar

  White, granulated sugar

  140g

• Butter

  Unsalted

  40g

• Salt

  Table

  1 tsp or 6g

• Orange zest

  1 tsp or 2g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 ½ tsp or 7g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  120g

• Powdered sugars

  100g

• Cocoa

  Dry powder, unsweetened

  25g

• Water

  Plain, clean water

  15g

• Butter

  Unsalted

  100g

• Vanilla extract

  1 tsp or 4g

• Orange zest

  1 orange or 4g

Directions

1. Preheat the oven to 190C (170C, gas mark 5), and line a 12 bun muffin tin with muffin cases.
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.
3. Put the egg in a jug and whisk by hand. Add the milk and orange extract and mix together.
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.
5. Spoon the mixture into the paper cases until 1/2 full. Bake in the oven for 20-25 minutes or until risen and springy to the touch.
6. Leave to cool slightly and then place on a wire rack.
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.
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.
9. (source: https://www.bakingmad.com/recipe/chocolate-orange-cupcakes)

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