To make the cakes follow Chloe’s cupcakes using soda water and adding in the zest of a full orange. Make a hole in top of cakes and pop in a small tsp marmalade. Top with Orange Custard Butter Cream.
The lightest, fluffiest, easiest and most delious cupcakes you'll ever make
- 250 g butter (soft)
- 1 1/2 cups sugar
- 1 cup milk or soda water
- 2 tsp vanilla
- 4 eggs
- 3 cups SR Flour
Pop all ingredients in a bowl and beat for 5 minutes until very pale
and fluffy. Put in patty papers and bake in hot oven until golden.
Subtle flavors that really are the icing on the cake.
- orange (just the juice)
- 60 g butter
- 1 cup milk
- 1 tbsp custard powder
- lots icing sugar
Over low heat combine the milk and custard powder and whisk until very thick. Set aside to cool completely. (now is a good time to make your cupcakes). Beat juice, butter and cool custard until smooth. Gradually add in icing sugar until you get desire consistency. Please note, this makes heaps of icing! It easily does 24 with piped high icing or would do 48 spread icing no worries. Leave cakes uncovered for half an hour or so until icing gets it's crust.
The Ramblings:
Not much to babbit about today. A nice cooking day with lots of Maggie cuddles, bellissimo!