CHOCOLATE AND
ORANGE CUPCA
KES
WITH BUTTERCR
EAM FROSTING
Makes 14
For the cupcakes
60g/2oz caster sugar
60g/2 oz unsalted bu
tter, softened
1 egg
2tsp orange extract
45g/1.5 oz self raisi
ng flour
8g/0.25oz cocoa
8g/0.5oz dark choco
late, grated
Method
1. In a bowl, cream
together the butter a
nd sugar until pale. A
dd the egg and
orange extract and b
eat until thoroughly
combined.
2. Sift the flour an
d cocoa into the bowl
and fold into the mix
ture until almost
smooth. Fold in the d
ark chocolate.
3. Line the cupca
ke holes with cake
cases and spoon the
mixture equally
between them. Bake
for 8 to 9 minutes.
When the cakes are
ready, turn
them out onto a wire
rack to cool.
4. Beat the butter
in a large bowl until
soft. Add half of th
e icing sugar and
beat until smooth.
5. Add the remain
ing icing sugar, coco
a and milk and beat
until creamy and
smooth. Pipe the fro
sting onto the cooled
cakes and decorate w
ith orange
zest
LEMON CUPCAKE
S WITH LEMON B
UTTERCREAM IC
ING
Makes 14
For the cupcakes
60g/2oz caster sugar
60g/2 oz unsalted bu
tter, softened
1 egg
Zest of 1 lemon
Juice of ½ a lemon
60g/2 oz self raising
flour
For the frosting
120g/4oz unsalted b
utter, softened
250g/8oz icing suga
r
Juice of ½ a lemon
2tbsp milk
Method
1. In a bowl, crea
m together the butt
er and sugar until p
ale. Add the egg,
lemon zest and juice
and beat until thorou
ghly combined.
2. Sift the flour in
to the bowl and fold
into the mixture unt
il almost smooth.
3. Line the cupca
ke holes with cake
cases and spoon the
mixture equally
between them. Bake
for 8 to 9 minutes.
When the cakes are
ready, turn
them out onto a wire
rack to cool.
4. Beat the butter
in a large bowl until
soft. Add half of th
e icing sugar and
beat until smooth.
5. Add the remain
ing icing sugar and l
emon juice and beat
until creamy and
smooth. Pipe the fro
sting onto the cooled
cakes.
For the frosting
30g/1oz cocoa
120g/4oz unsalted b
utter, softened
250g/8oz icing suga
r
2tbsp milk
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