Orange Blossom Cupcakes with Orange Buttercream

I was browsing through The Australian Women’s Weekly “Cupcakes” book and was really enticed by this recipe. It looked simple enough to try and I had all the ingredients at hand. So I made these Orange Blossom Cupcakes and they turned out very nice. The almond meal added a gorgeous, crumbly texture and the cranberries were little surprise pockets bursting with delicious, sweet flavour. I baked them for 5-10 minutes less than what the recipe suggested. I am glad I did, because they turned out perfectly moist and not at all dry. I omitted the fondant blossom decorations for lack of enthusiasm and equipment. All in all, I was very happy with the resulting cupcakes and would make them again in a heartbeat.

Orange Blossom Cupcakes
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Makes 12
Preparation Time : 20 minutes
Cooking Time : 25 minutes

Ingredients
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** for the cupcakes **
1 cup self-raising flour
1/3 cup plain flour
1/3 cup almond meal
125g softened butter
2/3 cup caster sugar
2 eggs
2 tsp finely grated orange rind
1/4 cup orange juice
1/2 cup dried cranberries/craisins
2 tbsp milk

** for the butter cream **
90g butter, softened
1/4 tsp orange essence
1 cup icing sugar
1 tbsp milk
peach food colouring

Method
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** to make the cupcakes **
Preheat oven to moderate 180^oC [160^oC for fan-forced ovens]. Line a 12-hole standard muffin pan with paper cases.
Beat butter, sugar, rind and eggs in a small bowl with an electric mixer until light and fluffy. Stir in sifted flours, almond meal, craisins, juice and milk. Divided mixture among cases and smooth surface. Bake for approximately 25 minutes. Turn cakes onto wire racks to cool.

** to make the butter cream **
Beat butter and essence in a small bowl until light and fluffy. Beat in sifted icing sugar and milk. Beat in the food colouring.

Spread cupcakes with buttercream. Decorate with m&m’s and silver cachous.