For those with a sweet tooth, this gorgeous cupcake recipe is topped with a light and fluffy, citrus-scented icing – orange fluff. If you’re looking for something a little more interesting than buttercream, try out this recipe!
Makes 12 cupcakes
125ml butter, room temperature
250ml white sugar
3 large eggs
1 vanilla pod, seeds removed
zest of 1 large lemon
275ml cake flour
15ml baking powder
2ml salt
60ml milk
For the orange fluff:
2 egg whites
500ml sugar
85ml water
5ml orange blossom water
- Preheat oven to 180˚C.
- Line a muffin tray with white paper liners.
- In a medium-sized mixing bowl cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla seeds and lemon zest.
- In a separate bowl blend together the flour, baking powder and salt.
- With the mixer on low speed, alternately add the flour mixture and milk to the butter mixture, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
- Evenly fill the cupcake liners with the batter and bake until golden brown, about 18-20 minutes. Remove from oven and place on a wire rack to cool.
- In the meantime, prepare the orange fluff by heating the sugar and water together to 120˚C, then slowly adding it to the egg whites while beating with an electric beater. Add the orange blossom water and keep on whisking until the mixture has cooled. Spoon dollops of the fluff on each cup cake and serve.
