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NEW: Orange Cupcake (as served at the Cake Bake Show)

October 22, 2017

A great child friendly cake for budding bakers this cake works beautifully for mini cup cakes with buttercream icing or can be poured baked as a single Orange Cake with a glazed icing.

 

Ingredients

300 g oranges (approx. 2 medium oranges)

175 g plant based Nuttelex

3 eggs or egg replacer

3/4 cup caster sugar

1 3/4 cups self raising flour

Icing Ingredients

100 g plant based Nuttelex

2 oranges (zest & juice)

300 g pure icing sugar - sieve

dried orange slices (cut into small wedges for garnish)

Directions

1Cut the unpeeled orange into two segments

2Remove the pips & place in food processor until smooth

3Add the caster sugar, chopped Nuttelex, eggs & flour & process for 2-3 minutes until well-combined

4Using a piping bag. Pipe into mini cup cake pattie pans

5Bake for 8-10 mins or until skewer comes out clean

How to Make the Icing:

1Beat the Nuttelex & orange zest together

2Gradually add the orange juice

3Fold in the icing sugar - make sure it is stiff for pipping

4Pipe onto each cup cake & garnish with dried oranges

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