Part 1 of the 3 desserts that I’ve made for a good friend’s wedding last wedding! I must say it is one difficult job, only because I had to spend a lot more time doing something to meet the brief for my friend! One of the most important thing that he was looking for was an orange flavoured cake! 🙂 HEHEH.. With a purple and pink theme, I thought orange should go really well with blackcurrant. I decided to whip a dozen of these cupcakes to please him and his Mrs. 🙂
I would call this combo an ideal combo for this soothing spring. I’ve used fresh orange juice for the cake batter along with orange zest in order to give it a nice tangy taste to it! And with blackcurrant jam and blackcurrant cordial mixture for the icing. What more can you ask for! Oh, and don’t forget the “surprise” within the individual cupcakes~ fresh made lemon curd! 🙂 Dollop** there you go!
I literally baked them early in the morning at 5am for a 11am ceremony start wedding~ I was exhausted and wanting to stay in bed so much that morning! And with that extreme of not willing to wakeup ~ I’ve made a stupid mistake with my icing! I was horrified until the last minute when I realised I used the wrong ingredients~ corn starch instead of icing sugar to whip up my blackcurrant icing! Now believe me, if you are damn tired and sleepy like me, you probably couldn’t recognise the different between the two~ especially that I’ve put them into 2 separate but same looking container box! Now I’ve learnt a lesson, always test taste before using! 😄 So by 9.30am I was rushing to redo all my icing again (considered that I still need to shower and put make up on, do my hair and ….. oh gosh, I admit it was a bad moment!) I was pleased with the outcome, despite that I’ve got myself into a trouble making with my icing, but they were safely arrived to the refreshment table and the whole day seemed to be beautiful! The newlywed loved the cupcakes! I was pleased~
You’ll need (makes 12):
For the cupcakes
- 1/2 cup of fresh orange juice (you can include the pulp if you like)
- 125 grams of unsalted butter, at room temperature
- 100 grams plain flour, sifted twice
- 125 grams self raising flour, sifted twice
- 1/2 teaspoon of baking powder
- 2 eggs, at room temperature
- 100 grams of caster sugar
- orange zest of 2 oranges
- Lemon curd, for fillings
For the blackcurrant icing
- 150 grams of unsalted butter, cut into small pieces, room temperature
- 200 grams of sifted icing sugar
- 1/2 cup of blackcurrant cordial (concentrated ones)
- 3 teaspoon of blackcurrant jam (or blueberry jam)
- Purple colouring
- Some sugary hearts, for decoration
- Preheat oven to 190°C/ 375°F. Line muffin tin tray with paper cups, or paper liners.
- In a large bowl, cream butter and sugar together using an electric beater until smooth. Add eggs one at a time and beat until incorporated.
- Add orange juice, zest and lightly fold until combined.
- Add sifted plain flour, baking powder, self raising flour and fold until it forms a nice batter.
- Evenly divide batter into 12 paper cups. Tap lightly on the working bench to ensure no gaps between cups and batter.
- 15 minutes or until golden and a skewer inserted into the centre comes out clean.
- Remove from heat and cool in tin for 5-10 minutes. Then place cakes on wire rack to cool completely.
- To prepare icing, mix butter in a large mixing bowl with an electric mixer on high until smooth and fluffy.
- Gradually add sifted icing bit by bit and mix in low, until combined. It should have a nice shiny texture to it.
- Add blackcurrant cordial and jam gradually. it should form ribbons pattern so that it’s not too watery. Add more icing sugar if required.
- Now the fun part! Cut a 2cm diameter dome around the middle of the cupcake surfaces and fill a teaspoon of lemoncurd into the middle.Repeat with rest of the cupcakes.
- With a ribbon tip, pipe icing over the top of the filled cupcakes. Decorate with sugary hearts on top.
Cupcakes can be stored in an airtight container for several days, serve at room temperature.
- Do not over beat flour when making the batter as it will become too elasticky.
- For more information about homemade lemon curd, check it out here.
Icing adapted from Raspberri Cupcakes