Orange and Lemon Cupcakes
Despite my pathetic attempt at icing (and yes it was me, not a 3 year old), these cupcakes are really nice. They’re also relatively healthy… sort of… due to no butter.
This recipe makes 10 cupcakes.
Ingredients: (Ounce to Gram Conversion Chart)
6oz Caster Sugar
150ml Vegetable Oil
150ml Natural Yogurt
6oz Self-Raising Flour
10tsps Lemon Curd
4oz Icing Sugar
Yellow Food Colouring
Place 10 paper cupcakes cases into a muffin tray.
In a large mixing bowl, place 5oz of the caster sugar and the oil and whisk together with an electric whisk until combined. Gradually whisk in the eggs and then the natural yogurt. Zest the orange and whisk the zest into the liquid mixture. Sieve in the flour, holding the sieve about head-height and then gently fold the flour in with a wooden spoon.
Pre-heat the oven to 160oC (325oF, Gas Mark 3).
Spoon ¾ of a tablespoon of the cake mixture into each cupcake case. Add 1tsp of lemon curd to the middle of each cupcake and then top with ½ tablespoon of the cake mixture. Allow the mixture to settle for a minute or so.
Bake the cakes in the oven for 18mins and then take out and allow to fully cool.
In a small pan on a medium heat, heat the juice from the orange and the remaining 1oz of caster sugar. Bring it to the boil and then simmer for about 10mins to reduce the volume of the liquid to half so that a thick syrup forms.
Spoon the syrup over the cooled cupcakes and allow to soak in.
In a small bowl, mix the icing sugar, some yellow food colouring and hot water to make a paste. Decorate the cupcakes with the icing and allow to set to finish.