Orange Cup Cakes

Today evening, Neha had a sudden desire to have some orange cupcakes. Since I had some oranges with me and I was looking for an opportunity to inaugurate my new Wilton cupcake mould, I readily agreed to bake few for her. It’s a simple recipe with a nice tangy flavour of oranges in every bite. I also added a spoon of orange marmalade that I had made few weeks ago. You can increase the sugar content by few grams if you realky like sweeter cakes. Also frost it with whipping cream and drizzle it with some orange glaze for a more fancy look and taste. Or simply enjoy it plain like we did 🙂 Hope you guys will try it and share your feedback. I got 9 cupcakes with the below measurement. The cup is 240 ml.

Ingredients:

• All purpose flour 125 gm (1 cup)
• Salt a pinch
• Baking powder 1/2 tsp
• Baking soda 1/4 tsp
• Sugar 65 gm (1/3 cup)
• Milk 60 ml (1/4 cup)
• Oil 60 ml (1/4 cup)
• Orange 1
• Orange extract 1 tsp
• Orange marmalade 1 tbsp
• Orange zest 1/2 tsp

Method:

• Preheat the oven at 150-160 degree Celsius for ten minutes.
• Line a cupcake mould with liners and keep it ready.
• Sieve the flour, salt and the rising agents 3-4 times.
• Remove seeds and skin of an orange and keep the pulp and mash it a bit.
• Slowly scrape the skin of an orange and take the zest.
• Powder the sugar and add it to a bowl containing milk and oil.
• Mix well to get a homogeneous mixture.
• Add the pulp, marmalade, orange zest and orange extract.
• Slowly add the wet ingredients to the dry mixture and fold it gently.
• Fill the cupcake mould to 2/3 rd of its capacity. Tap the mould gently to remove any air bubbles.
• Bake the cupcakes for 20-22 minutes or till a toothpick inserted into the centre comes out clean.
• Remove the tray from the oven and cool for 3-4 minutes.

• Transfer the cupcakes onto a cooling rack and cool it well.

• Store in airtight container once it is fully cooled. Enjoy 🙂

Notes:

Edited on 03/08/3018:

• I made another batch few days back with 175 gm all purpose flour, sugar 100 gm, baking powder 3/4 tsp, baking soda 1/2 tsp, oil 80 ml (1/3 cup), fresh orange juice with pulp 80 ml (1/3 cup), milk 100ml, zest of 1 orange, orange extract 1 tsp and 1/4 cup cranberries. I got 12 cupcakes and they were awesome. The cranberries really added a beautiful tanginess to the cupcakes.

• Another tip. Have you experienced the bottom of your cupcake liner getting a bit oily? You can overcome this by a simple technique. Sprinkle uncooked rice in all the cavities of your cupcake mould before placing the liners. Now pour the batter and bake. You cupcake bottom will be super dry. You can reuse this sane rice for future bakes. Please try it. It works like a charm.