Orange Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: makes 7 cupcakes
  • 145g self-raising flour (1 cup)
  • 60g caster sugar (1/3 cup)
  • 30ml milk
  • 65g butter, melted, cooled
  • 1 egg, 60g - lightly beaten
  • ½ tsp vanilla extract
  • 50ml fresh orange juice
  • zest from one orange
  • 150ml fresh topping cream
  • 1tbsp Cointreau or orange juice
  1. Preheat oven to 200 deg C. Line muffin pan with 7 paper cases. Combine flour and sugar in a bowl. Make a well in the center.
  2. Add milk, butter, egg, orange zest, vanilla extract and orange juice to flour mixture. Gently stir to combine.
  3. Spoon mixture into prepared muffin pan. Bake for about 13-15 minutes or until skewer inserted into the center comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
  4. Combine topping cream and Cointreau together, stir well and whisk cream to peak form.
  5. Fill a piping bag with Wilton nozzle star tip 1M and the whipped cream. Pipe a circular swirl design on the cuppies.Recipe adapted from here with slight adjustments
Recipe by Anncoo Journal at