Cranberry ripple cheese-cupcakes
These one-portion puds have a sharp ripple of cranberry to cut through the sweetness
Chocolate orange cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Skip to ingredients
- 140g light brown sugar
- 100g self raising flour
- 50g cocoa powder
- 1 tsp baking powder
- 2 large eggs
- 135ml vegetable oil
- 4 tbsp milk
- 50g dark chocolatefinely chopped, plus extra for decoration
- 2 large orangeszested
For the icing
- 300g icing
- 150g unsalted buttersoftened
- 1 orangezested, plus extra zest to decorate
- 25g cocoa powder
- 2 tbsp milk
- orange gel food colouring
Nutrition: Per serving
- kcal438
- fat26g
- saturates9g
- carbs46g
- sugars37g
- fibre2g
- protein4g
- salt0.24g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Put the sugar, flour, cocoa, pinch of salt and baking powder in a large bowl. Whisk together the eggs, vegetable oil and milk. Gradually whisk the wet ingredients into the dry until you have a smooth mixture. Fold in the dark chocolate and orange zest. Put 12 cupcake cases in a 12-hole tin. Divide the mixture between the cases, then bake for 20 mins until risen. Leave to cool.
step 2
Meanwhile, make the icing. Beat the icing sugar and butter together until pale and fluffy. Whisk in 2 tbsp hot water to loosen and fold in the orange zest. Divide the icing evenly between two bowls. Add a few drops of orange food colouring to one bowl and stir until the icing turns bright orange. In the other bowl, add the cocoa powder and 2 tbsp milk, then beat until combined.
step 3
Fill one side of a piping bag (use one with a large round nozzle) with the orange icing, then fill the other side with the chocolate buttercream. Pipe on top of each cupcake. Decorate with some extra orange zest and a grating of dark chocolate.
