Thursday, March 5, 2015

Orange Butter Cupcakes

Ingredients:  (Makes 15 cupcakes)

150g butter - softened
120g caster sugar
150g self-raising flour 

1/2 tsp baking powder
1/8 tsp bicarbonate of soda
3 eggs, at room temperature - separated
50ml orange juice
zest of 1 orange


  • Preheat oven to 160 degrees C. 
  • With an electric mixer, cream butter and sugar in a mixing bowl until light and fluffy.
  • Beat in egg yolks, one at a time and make sure that each egg is completely incorporated. Scrape down the sides of the bowl before adding the next one.
  • Fold in flour alternately with the orange juice, beginning and ending with the flour. Stir until just combined and the batter is smooth.
  • Beat egg whites in a clean, dry bowl until soft peaks form.
  • With a rubber spatula, gently fold about a third of the beaten egg whites into the batter to lighten it; then fold in the remaining whites until just combined. Do not over mix.
  • Pour batter into paper cases.
  • Bake for about 20 - 25 minutes or until a wooden skewer comes out clean when inserted into the centre of the cake.

Please refer to Wendy's beautiful and smooth Swiss Meringue Buttercream 


  1. Hi Veronica,

    These cupcakes are so pretty with their frilly frosting :D



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