Tuesday, January 7, 2014

Orange & Almond Cupcakes

Delicate little cupcakes with almond buttercream icing- if you're feeling ambitious, follow our guide to creating an edible bouquet.


  • 300g butter, softened
  • 300g golden caster sugar
  • 4 large eggs
  • 250g plain flour
  • 100g ground almonds
  • 2½ tsp baking powder
  • zest 1 orange, plus 2 tbsp juice
  • 1 tsp almond extract

For the buttercream icing

  • 200g butter, softened
  • 450g icing sugar, plus a little extra
  • 200g cream cheese
  • 1 tsp almond extract
  • 1 tbsp orange juice
  • food colouring paste of your choice (we used a mixture of pink and yellow to create coral)
  • 250g pack green sugar paste (or fondant icing mixed with green food colouring)

You'll also need

  • 24 muffin cases (we used green ones)
  • large piping bag
  • large curved star point piping nozzle
  • 15cm/6in styrofoam ball
  • 15cm/6in flowerpot (measured across the top)
  • green tissue paper
  • sticky tape
  • 24 short wooden skewers (or long ones cut in half)
  • ribbon, to decorate (optional)


  1. Heat oven to 170C/150C fan/gas 3½. 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.
  2. 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.
  3. 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.)
  4. 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).
  5. 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.

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