Celebration cake recipe for 4 - 8 people, takes only 25 mins; recipe has butter, golden caster sugar, large egg, plain flour, ground almond, baking powder, orange, almond extract, butter, icing sugar, cream cheese, almond extract, orange juice, food colouring, sugar, cases, piping bag, piping nozzle, ball, flowerpot, tissue paper, sticky tape, short wooden skewers and ribbon.
Orange & almond cupcakes
Course: Celebration cake
Servings
4 - 8
servings
Prep time
30 mins
Ingredients
- Butter: 300g butter, softened
- Golden Caster Sugar: 300g golden caster sugar
- Large Egg: 4 large eggs
- Plain Flour: 250g plain flour
- Ground Almond: 100g ground almond
- Baking Powder: 2 1/2 tsp baking powder
- Orange: zest 1 orange, plus 2 tbsp juice
- Almond Extract: 1 tsp almond extract
- Icing Sugar: 450g icing sugar, plus a little extra
- Cream Cheese: 200g cream cheese
- Orange Juice: 1 tbsp orange juice
- Food Colouring: food colouring paste of your choice (we used a mixture of pink and yellow to create coral)
- Sugar: 250g pack green sugar paste (or fondant icing mixed with green food colouring)
- Cases: 24 muffin cases (we used green ones)
- Piping Bag: large piping bag
- Piping Nozzle: large curved star point piping nozzle
- Ball: 15cm/6in styrofoam ball
- Flowerpot: 15cm/6in flowerpot (measured across the top)
- Tissue Paper: green tissue paper
- Sticky Tape: sticky tape
- Short Wooden Skewers: 24 short wooden skewers (or long ones cut in half)
- Ribbon: ribbon, to decorate (optional)
Directions
- Heat oven to 170C/150C fan/gas 3 1/2 . Line 2 x 12-hole muffin tins with muffin cases. Put the butter and caster sugar in a large bowl and blend with an electric hand whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Add the flour, almonds, baking powder and a pinch of salt. Mix again, then add the orange zest and juice, and almond extract. Give a final mix to combine everything.
- Use 2 dessertspoons to divide the mixture between the cases. Bake for 22-25 mins, changing the tins over after 15 mins. Remove from the oven, leave to cool for 10 mins in the tins, then transfer to a wire rack to cool completely. Can now be frozen for up to 3 months.
- To make the icing, tip the butter into a large bowl and blend with an electric hand whisk until smooth. Add the icing sugar, cream cheese, almond extract and orange juice. Mash everything together first with a spatula (to avoid a mess), then go in with the electric whisk and mix until smooth. Add your food colouring and mix again until you have an even colour. (If you're using liquid food colouring, it will make the icing runny, so add a little more icing sugar.)
- Fit the piping bag with a large curved star point piping nozzle, then fill the bag with half of the icing and twist the end closed. To pipe, hold the piping bag directly above the centre of the cake and, applying a steady pressure, pipe in a swirl, working out towards the edge of the cupcake. When you reach the edge, swipe the nozzle to create a smooth finish - you can always cover this bit with leaves, so don't worry too much if it looks messy. When you have piped 12 cupcakes, empty any remaining icing from the bag back into the bowl with the reserved icing. Add a little more colouring to create a deeper shade (and a little extra sifted icing sugar if the icing gets too runny). Whisk again, then refill your piping bag and ice the remaining cakes. Can be stored somewhere cool for up to 1 day (the fridge is fine, just make sure that you remove 30 mins before eating).
- Before serving, add a few leaves, if you like: pinch off small pieces of green sugar paste or fondant icing and shape into leaves. Use a sharp knife to add detail, then stick onto the cupcakes.See tips, below left, for how to build your bouquet.
