Wednesday, February 8, 2012

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Choc Orange Cupcakes


chocorangeFor The Cupcakes…

  • 5 ½ ounces cake flour
  • 5 ½ ounces super fine sugar
  • 6 ounces unsalted butter softened
  • 3 large lightly beaten eggs
  • ½ teaspoon orange flavored essence
  • 1 teaspoon baking powder

For The Filling…

  • 3 ounces unsalted butter softened
  • 4 ounces powdered sugar
  • 1 teaspoon orange essence
  • orange food coloring

For the Candied Orange Zest…

  • ½ cup super fine sugar
  • ¼ cup water
  • Lemon zest from 1 lemon
  • granulated sugar

For The Chocolate Ganache Icing…

  • 10 ounces semisweet dark chocolate
  • ½ cup heavy cream

Method:

Preheat your oven to 350° F (180° C) and prepare 12 paper cupcake cases in muffin tins.

Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes
colour. (generally 2 minutes)

Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each
addition. Add orange flavor then sift in flour and baking powder and mix for a further minute. Spoon batter
into cases until they are approx 2/3rds full and then place in the middle rack in your preheated oven.

Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few
minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.

To make orange butter cream icing, add softened butter to a bowl, along with powdered sugar, orange flavoring
and salt. Add orange food coloring and mix with an electric mixer until light and fluffy.

Cut a small hole in the center of each cupcake and dig out with a spoon. Discard the center and fill hole with
the orange butter cream.

To make ganache, chop the chocolate and place it in a bowl, then heat the cream in a saucepan over
medium heat until it just starts to boil. Pour the cream over the chocolate and let the chocolate melt for
a minute, then mix until glossy & smooth and let cool until it is thick enough to hold its shape.

To make the candied orange zest add the sugar, water and orange zest into a small saucepan and stir over
low heat until the sugar has dissolved then bring it to a boil. Reduce the heat and let it simmer for approx 10
minutes then remove the zest and roll in granulated sugar then place of wax paper to dry.

To decorate the cupcakes, cover cupcakes with chocolate ganache, and then fill a piping bag fitted with a
star tip with the remaining ganache. Pipe a swirled border around each cake and then fill the center with
the candied orange zest.