Spiced orange and white chocolate cupcakes by Bronwyn McGuire
Muffins and Scones
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Why this recipe is special:
These cupcakes are so light, moist and delicious and the creamy white choc frosting is to die for! My Family thinks they taste like Christmas in New Zealand, as they aren't to stodgy or rich.
Serves: 20+
Ingredients:
100g unsalted butter,
3/4 c sugar
Grated rind of 1 orange
2 eggs
1 tsp natural vanilla essence
1 c flour
1 tsp Baking powder
1/2 tsp each of ground ginger, cinnamon, cardamom, cocoa, and nutmeg
125g white chocolate
30g unsalted butter
1/4c cream
2tsp orange rind
1/2 tsp cardamom
Method:
Preheat the oven to 160 deg cel. Cream the butter and sugar together until very light and creamy, Add the orange zest. Add eggs one by one while the mixer is still going full tilt, until the mixture looks smooth and thick. Meanwhile sift all the dry ingredients into a separate bowl. Turn the mixer down to low, and slowly add the flour until combined. Remove the bowl from the mixer and add the milk and fold until combined. Divide the mixture between 24 cupcake cases in muffin tins. bake in the oven for 20-25 min (when they lightly spring back when touched) Cool on a rack. For the creamy white choc frosting, melt the white choc, butter and cream together in the microwave, and then put into the freezer to cool, add cardamon, and the orange rind, then beat with electric beater until thick and creamy. pipe onto the cold cupcakes, sprinkle with a dash of cardamom and white chocolate shavings.
