|Chocolate orange mini cupcakes- as made by EJ|
Makes approximately 16 fairy cake sized cupcakes
For the cakes:
110g caster sugar
110 self raising flour
1 tsp baking powder
1 tbsp milk
3 tsp orange oil
For the icing:
60g high quality dark chocolate (70% cocoa minimum)
240g icing sugar
1tsp orange oil
16 chocolate orange segments
To make the cakes:
Pre-heat the oven to 180C (fan)
Arrange 16 fairy cake cases in a baking tin.
Combine all of the cake ingredients together in a bowl and mix with an electric mixer until combined and fluffy.
Spoon the mixture into the fairy cake cases, filling each until approximately 3/4 full
Bake on the middle shelf for 10-15 minutes, until golden and cooked through, remove the cakes from the tin and place on a wire rack to cool.
To make the icing...
Melt the chocolate in a bain-marie. Allow to cool a little, add the butter, sift in the icing sugar and mix with a spoon until combined, add the orange oil and water and stir until you have a smooth buttercream icing.
Prepare an icing bag with a star nozzle, dot the icing as you pipe it on to create little peaked stars all over the surface of the cakes. Top with a chocolate orange segment.