Saturday, 13 July 2013

Orange Apricot Cupcakes

Orange apricot cupcakes

Mad about cupcakes again, in particular Orange Apricot Cupcakes. This Cupcake build has some interesting fruity flavours with fresh orange topped with ready to eat apricots. The recipe also includes vanilla butter cream and Desiccated coconut. You can use whatever cupcake mix method you like, for this one its mix all ingredients in one go with the addition of grated orange peel. The art is in the finishing so once the cupcakes are baked and sufficiently cooled core out the centre and place a portion of orange inside. Now pack the orange with piped vanilla butter cream and smooth over with a palette knife, then dip and roll in dessicated coconut. Chill for thirty minutes . Allow to set and pipe a vanilla butter cream rose and arrange an apricot on the top to finish. These Orange Apricot Cupcakes will stay fresh for around four days in the chiller, doubt they will last that long. Don't keep any longer than 24 hours at room temperature. If you want you can add any combination of fresh canned or dried fruit to change the flavours and colours.

Serves    12
Prep time    20 minutes
Bake Time  18 minutes
Total time    38 minutes

Ingredients
110g softened butter
160g Fine caster sugar
160g Self raising flour
3 to 4 tablespoons milk
2 large Free range eggs
half tablespoon Vanilla extract
1 large Fresh orange (for the grated peel)

Pull out your eggs and milk at least a couple of hours before use. You can do the cupcakes the day before and store in a sealed container in the chiller or in the freezer just make sure to bring out to defrost three hours before decorating.

Directions
Step 1
Preheat the oven to 180ºC / 350ºF / Gas Mark 4 fill your muffin tin with 12 deep cupcake cases. Measure all the cupcake batter ingredients into a large bowl and mix until well blended, you can use a hand held mixer if you want. Use an ice-cream scoop to evenly distribute the cake batter into your cupcake cases.

Step 2
Bake for around 20 to 25 minutes until golden brown and springy to touch. Lift out baked cupcakes and lay on a cooling wire.





Orange Apricot Cupcake decorating prep
Ingredients
125g softened butter
250g icing sugar
2 tablespoons milk
1 teaspoon vanilla extract (you can of course use the juice of an orange if you want)
2 to 3 large Fresh oranges (peel and roughly chop up, place in sieve to drain excess juice)
Ready to eat semi dried apricots (for the topping finish)

Directions
Step 1
Using a hand whisk or machine bowl whisk up your softened butter and icing sugar add in 1 to 2 tablespoons of milk along with 1 to 2 teaspoons of vanilla extract, you want a light fluffy finish so its nice and easy to pipe.

Step 2
Once your baked cupcakes have cooled down core the centres out with a corer. Pack with the rough chopped fresh orange into the centre and pipe some butter cream on top, now smooth over the whole of the top and dip and roll in dessicated coconut.

Step 3
Finish off the cupcakes by piping a decent size rose portion of more butter cream and top off with a ready to eat apricot.

Orange Apricot Cupcakes

Raspberry Cherry Cupcakes: melted butter Cupcake mix with raspberry flavoured fondant decoration finished off with a glacé cherry. Checkout Kids Fun Cupcakes for the melted butter recipe.

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