Orange flour

Orange, Ginger and Brandy Cupcakes

Orange, ginger, nutmeg and  brandy – the flavours of christmas together in a light and fluffy cupcake smothered in rich icing. Orange, ginger and brandy are age-old friends. A festive blend of zest, spice and mellow fruity-oaky-ness.
for the cake
6oz caster sugar
6oz salted butter (left out of fridge to soften)
3 eggs
6oz self-raising flour
2 tsp orange essence
rind of 1 orange
3 tsp ground ginger
1 tsp grated nutmeg
crystallised ginger (chopped into small pieces)
2 tbsp brandy (I used cognac)
for the icing
3oz salted butter (left out of fridge to soften)
7oz icing sugar
1tbsp brandy
1tsp orange essence
rind of 1 orange + extra for garnish
1 tsp ground ginger + extra for dusting
(preheat oven to 180*c and prepare a cupcake tray with cupcake cases)
for the cake:
– cream together the sugar and butter until pale and fluffy
– beat in the eggs one at a time
– add the orange essence, ground ginger, nutmeg, rind, crystallised ginger and brandy
– sift in the flour and, with a metal spoon, gently fold into the mixture
– divide the mixture between the cupcake cases, filling them 3/4 full
– bake for 17-20 minutes, or until risen and cooked through (to check if they are cooking, insert a skewer/sharp knife into the centre of the cake – it will come out clean if the sponge is cooked)
– remove cakes from the tray and leave to cool
for the icing:
– cream together the butter and icing sugar (add the sugar gradually to avoid covering yourself in a cloud of sugar!)
– add the brandy, orange essence, rind and ground ginger
– if the icing is too runny, add more icing sugar
– pipe the icing onto each cupcake, then garnish with more grated orange rind and dust with ground ginger
makes 10 cupcakes

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This entry was posted on February 14, 2013 by in Baking, Christmas, Cupcakes, Sponge Cake and tagged , , , , , .


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