Name: Orange Cupcakes
Yield: 4 servings
Ingredients: 6 tbsp (3/4 stick) butter, softened; 2 tsp finely grated orange peel; 1/2 cup granulated sugar; 2 None eggs; 1 cup self-rising flour; 2 tbsp milk; None None FOR THE BUTTERCREAM; 4 tbsp (1/2 stick) butter, softened; 1 tsp finely grated orange peel; 3/4 cup powdered sugar; 2 tbsp orange juice; None None Pink food color; 8 None chocolate balls, to decorate

Servings: 4 persons

6 tbsp (3/4 stick) butter, softened
2 tsp finely grated orange peel
1/2 cup granulated sugar
2 None eggs
1 cup self-rising flour
2 tbsp milk
None None FOR THE BUTTERCREAM
4 tbsp (1/2 stick) butter, softened
1 tsp finely grated orange peel
3/4 cup powdered sugar
2 tbsp orange juice
None None Pink food color
8 None chocolate balls, to decorate

1
Preheat the oven to 350u00b0F. Line 8 cups of a 12-cup muffin pan with paper liners.
2
Beat butter, orange peel, sugar, eggs, sifted flour and milk in a large bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture has changed to a paler color. Spoon into muffin cups.
3
Bake for 20 mins, or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4
For the buttercream, beat butter and orange peel in a medium bowl with electric mixer until as white as possible. Beat in sifted powdered sugar and orange juice, in 2 batches. Tint buttercream with pink food color. Spread cooled cupcakes with buttercream. Top each with a chocolate.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Orange Cupcakes

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