Oranges and mandarin oranges are very popular during the Chinese New Year season. Since the orange looks like the sun and is aligned with the yang (positive) principle, it is regarded as a highly auspicious symbol of abundance and happiness. This cupcake recipe is quite rich and buttery – you can also use this recipe to make a cake in a round cake tin or loaf tin. Substitute the orange for lemon.
Preparation time: 20 minutes
Cooking time: 25 minutes
Makes: 12 cupcakes
200 g Q.B.B. Pure Ghee
100 g salted butter
250 g caster sugar
6 X 50 g whole eggs
Grated zest of 2 oranges
1 teaspoon vanilla essence
300 g plain flour
1 teaspoon baking powder
- Cream Q.B.B. Pure Ghee, butter and sugar until light before adding in the eggs one at a time, beating well after each addition. Add in the orange zest and vanilla essence.
- Sieve the flour and baking powder and fold in, in three batches.
- Using an ice cream scoop, scoop up the batter into muffin tins lined with baking paper cases till about one-third full.
- Bake in preheated oven of 180 ° C for 20-25 minutes or till cooked through.
- When cool, trim the top of cakes.
- Pipe the icing onto the cakes.
ORANGE CHEESE ICING
125 g cream cheese
50 g Q.B.B. Pure Ghee
50 g unsalted butter
300 g icing sugar, sifted
Zest of 1 orange
Mandarin orange segments (optional)
Drop of orange colouring (optional)
50 g freshly squeezed orange juice
- Place cheese, Q.B.B. Pure Ghee and butter in a mixing bowl and beat it until smooth.
- Sift in the icing sugar into the mixing bowl and beat at high speed for 5 minutes.
- Add the juice, colouring and orange zest and beat for 1 minute. Use as required.