I have to confess I can't quite remember how many cakes this mixture made, we were too excited and started eating before counting, and a few too many cakes later counting is a bad idea. I think it was about 18 though.
Pre heat oven to 190C
You will need:
175g caster sugar
175g butter (softened)
3 eggs (gently beaten)
175g self raising flour
1tsp baking powder
Juice from half an orange
For the icing:
250g icing sugar
1tbsp orange juice
80g dark chocolate
Blueberries to decorate or little sugar pearls or sweets- whatever you like.
1. Cream the sugar and butter together until smooth, then add the eggs and combine
2. Then sift in the self raining flour and baking powder and mix until an even consistency.
3. Add the orange juice and until an even consistency.
4. Prepare some paper cupcake cases, either in a muffin tray or pop each one into a silicone cupcake case to keep the shape while baking.
5. Spoon a base layer of the mixture into each cupcake case (about 1tsp). Pop a couple of blueberries in on top of the base layer, then top with more of the mixture so the case is about 3/4 full (don't over fill as the mixture will rise when baked).
Base layer of sponge mixture
Blueberry centres, to be topped with more sponge mixture
6. Check that the oven is at temperature and pop the cakes in to bake on the middle shelf, bake for approximately 12-15 minutes, then test the centre of a cake with a skewer (I use a cocktail stick) to make sure the centres are cooked, if it comes out clean the cakes are done.
7. Leave the cakes to cool completely before icing.
The icing is fun and super easy to make. Mix up a regular sugar icing by mixing the orange juice with the icing sugar (adding a tiny amount of juice at a time until you reach the right consistency), the icing should be spreadable and able to set into a soft shiny finish but not be too liquid. If the icing is too liquid add more icing sugar and hold back on the juice until it looks right.
Ice the cakes with this mixture spreading it gently over their tops for a smooth finish.
Gently melt the chocolate.
Melting the chocolate
I hear it's best to do this in a bain marie, or you could use a microwave. I don't have either and have had one too many water-contaminating-chocolate catastrophes trying the bowl-over-hot-water method, so I just melt the chocolate directly in the pan, which is usually not advised (I like to think of myself as the dare devil of baking). You need to be really careful when doing this, because if you overheat the chocolate it won't re-set easily, you also risk burning it, so be careful and remove it from the heat as soon as it melts.
Dip a teaspoon in the melted chocolate and raise out of the pan spoon-side down letting the chocolate drizzle back into the pan, do this a few times, once you are able to get the chocolate to drizzle nicely you can start to zig zag it over the iced cupcakes. Don't worry if they are a bit messy, sometimes it kind of makes them look better. Pop 2-3 blueberries on top of each cake and leave the icing and chocolate to set.
It will get messy
But pop a few blueberries or sugar pearls on top & arrange in a cake tin and they will look beautious.