Stephanie Alexanders's Orange Cake
1 & 1/2 large oranges, zested & juiced (juice is around 1/2 cup full)
3 eggs
165g unsalted butter chopped
3/4 cup caster sugar
300g self-raising flour
Pre heat oven to 175c.
Prepare cupcake papers, or cake pan.
Into jug, add the orange juice, zest, eggs, butter, caster sugar. Mix speed 5, for 1 minute.
(will look curdled - that's fine).
Add in the S.R. Flour. Mix 30 seconds, speed 4.
Scrape sides and mix another 30 seconds, speed 4.
Spoon into cupcake papers, and bake for about 18 minutes. ( made 16 - small size)....20-22 minutes for larger cupcake cases
I used the Wilton heart pans tins today, greased well and baked for 20 minutes ( made 9 )
icing....just milled white sugar into icing sugar, added enough fresh orange juice to make a paste, and add in orange zest to taste.
This was the cake I used for the fruit tingle cupcakes, from raspberri's blog.
Adding 2 rolls of crushed fruit tingles into buttercream.
I first came across this recipe whilst gasping at Raspberri cupcakes blog www.raspberricupcakes.com check it out, it's amazing!
