food

Fruit Tingle Cupcakes

Satisfy your craving for zesty, fruity deliciousness with a candy-topped, orange vanilla cupcake.

food

Fruit Tingle Cupcakes

Satisfy your craving for zesty, fruity deliciousness with a candy-topped, orange vanilla cupcake.

Ingredients

Fruit Tingle Cupcakes

  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 185 milliliters of milk
  • 185 milliliters freshly squeezed ornage juice + 2-3 oranges zested
  • 125 milliliters vegetable oil
  • 125 grams unsalted butter, softened
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 6 pkts fruit tingle candy, crushed (see notes)

Frosting

  • 1 batch of meringue frosting (recipe: thescranline.com)

Steps

Fruit Tingle Cupcakes

  1. Start off by zesting and juicing the oranges. Set aside.
  2. Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven.
  3. Line a cupcake tin with cupcake liners.
  4. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  5. Next, add milk, orange juice, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  6. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add orange zest and mix for another 20 seconds.
  7. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  8. Bake for 20-25 min or until a toothpick inserted comes out clean.
  9. Allow them to cool completely on a wire cooling rack before frosting.
  10. Fit the end of a piping bag with a large round tip and frost the cupcakes in a swirl.
  11. Finish off by sprinkling fruit tingle dust.