Beautifully moist orange cupcakes for Easter or any other occasion, topped with light and fluffy buttercream. Oh, and finished with mini chocolate caramel-filled Easter egg cups. Sounds pretty irresistible, doesn’t it?
Preparation:
Cook:
Level: Easy
Serves: 10
Ingredients
- FOR THE CUPCAKES:
- 4 whole Eggs
- 1 whole Egg yolk
- 225 grams Butter, at room temperature
- 225 grams Caster sugar
- 2 tablespoons Freshly squeezed orange juice
- 1 teaspoon Vanilla extract
- 225 grams Self-rising flour
- 1 pinch Salt
- FOR THE BUTTERCREAM AND TOPPING:
- 200 grams Softened butter
- 400 grams Icing sugar
- 5 pieces Medium hollow chocolate eggs, halved
- 10 tablespoons Caramel, or as needed
Preparation
For the cupcakes:
Preheat the oven to 160°C (325°F). Get a muffin pan and fill 10 muffin cups with a muffin pan.
Beat the eggs and egg yolk in a bowl or measuring cup.
Beat the butter in a large mixing bowl until it whitens, then add the sugar. Beat the butter and sugar until light and fluffy, and the mixture increases a bit in volume. Add the beaten eggs little by little, beating well after each addition. Add the orange juice and vanilla extract, then beat one last time.
Sift in the self-rising flour and a pinch of salt, then use a wooden spoon or spatula to gently incorporate the dry ingredients.
Fill muffin tins with cake batter a little more than 3/4 full. Bake for 1 hour. Test to see if the cupcakes are cooked by sticking a skewer in the middle of one, leaving it there for 2 seconds and pulling it out. If the skewer is clean, then your cupcakes are done.
Transfer to a cooling rack and set aside.
For the buttercream and topping:
Beat the butter in a large bowl for about 5 minutes until it’s nice and pale, raised in volume and with a really nice creamy texture. Gradually add the sifted icing sugar, beating well after each addition.
Once the cupcakes have cooled, you can pipe the buttercream on top, or you can fill a piping bag with a star tip and pipe the frosting on top.
Once you’ve frosted all the cupcakes, put halved chocolate Easter eggs on top to make little mini cups. Finally, pour the caramel sauce inside the chocolate cups and serve.
