I got a bit proud watching theses cupcakes with the decoration and all. Did not think I could do that.
I usually never use pink decorations ( not really a pink kind of person) but they really suited the occasion
I usually never use pink decorations ( not really a pink kind of person) but they really suited the occasion
Orange cupcakes
12 cupcakes
1 ¾ cup flour
1 cup sugar
½ teaspoon salt
2 ½ tsp baking powder
2 large eggs, separated
1 tsp vanilla extract
½ cup orange juice
100g butter, softened
Preheat the oven to 350 F (180°C). Grease, or line a 12 hole muffin tray with muffin liners.
Beat eggwhites until stiff peaks Combine butter, sugar, egg yolks, and vanilla in a mixing bowl and cream together, 1-2 minutes. Mix flour, salt, and baking powder together in a separate mixing bowl. Add dry ingredients to butter mixture alternating with the orange juice and mix until a creamy consistency. Fold in beaten egg whites. Spoon batter into cupcake liners, filling them half full.
Bake for 12-15 minutes or until a toothpick inserted in centre comes out clean.
Cool cupcakes completely before frosting.
Raspberry buttercream frosting
3/4 cup unsalted butter, at room temperature
2 cups powdered sugar
1 cup fresh raspberries
1/2 teaspoon pure vanilla extract
Defrost the raspberries and press them through a fine sieve to eliminate the seeds. Place butter and half the powdered sugar into mixing bowl. Beat over low speed until well blended. Add the raspberries, vanilla and rest of the powdered sugar. Increase the speed to medium and mix until light and fluffy. Pour frosting into a piping bag and decorate your cupcakes.
12 cupcakes
1 ¾ cup flour
1 cup sugar
½ teaspoon salt
2 ½ tsp baking powder
2 large eggs, separated
1 tsp vanilla extract
½ cup orange juice
100g butter, softened
Preheat the oven to 350 F (180°C). Grease, or line a 12 hole muffin tray with muffin liners.
Beat eggwhites until stiff peaks Combine butter, sugar, egg yolks, and vanilla in a mixing bowl and cream together, 1-2 minutes. Mix flour, salt, and baking powder together in a separate mixing bowl. Add dry ingredients to butter mixture alternating with the orange juice and mix until a creamy consistency. Fold in beaten egg whites. Spoon batter into cupcake liners, filling them half full.
Bake for 12-15 minutes or until a toothpick inserted in centre comes out clean.
Cool cupcakes completely before frosting.
Raspberry buttercream frosting
3/4 cup unsalted butter, at room temperature
2 cups powdered sugar
1 cup fresh raspberries
1/2 teaspoon pure vanilla extract
Defrost the raspberries and press them through a fine sieve to eliminate the seeds. Place butter and half the powdered sugar into mixing bowl. Beat over low speed until well blended. Add the raspberries, vanilla and rest of the powdered sugar. Increase the speed to medium and mix until light and fluffy. Pour frosting into a piping bag and decorate your cupcakes.
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