FOOD
Orange Monkey Cupcakes
These bright orange cupcakes reveal a gooey chocolate surprise when you bite into the center.
FOOD
Orange Monkey Cupcakes
These bright orange cupcakes reveal a gooey chocolate surprise when you bite into the center.
Ingredients
- 429g all-purpose flour
- 265g caster (superfine) sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 125g unsalted butter, softened
- 375ml of orange juice (100% real orange juice)
- 125ml vegetable oil
- 1 tsp orange essence
- 2 large eggs
- chocolate sauce
- orange sprinkles
- 6 drops orange food gel
- Frosting
- 1 batch Swiss meringue buttercream frosting
- 1 tsp orange essence
- 6 drops orange food gel
Steps
- Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
- 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 sandlike texture.
- Next, add orange juice, eggs, oil, orange food gel and orange essence in a large jug and whisk well.
- Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
- 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).
- Bake for 30-35 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
- To prepare frosting add orange food gel and orange essence to frosting and mix until well combined.
- Once baked and cooled core the centre and fill with chocolate sauce.
- Fit the end of a piping bag with a Wilton 1M tip and frost in a swirl. Finish with sprinkles.