Orange Cream Cupcakes

Orange Cream Cupcakes

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

METHOD

  1. 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.
  2. Sieve the flour and baking powder and fold in, in three batches.
  3. Using an ice cream scoop, scoop up the batter into muffin tins lined with baking paper cases till about one-third full.
  4. Bake in preheated oven of 180 ° C for 20-25 minutes or till cooked through.
  5. When cool, trim the top of cakes.
  6. 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

METHOD

  1. Place cheese, Q.B.B. Pure Ghee and butter in a mixing bowl and beat it until smooth.
  2. Sift in the icing sugar into the mixing bowl and beat at high speed for 5 minutes.
  3. Add the juice, colouring and orange zest and beat for 1 minute. Use as required.

 

 

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