Chocolate orange cupcakes are fruity treats for those with a sweet tooth. It is a perfect snack or party food. Top it with fresh orange segments or other fruits to make them more delectable. These cupcakes may be frozen too, simply store them without the icing.
1 tablespoon cocoa powder
1/2 teaspoon bicarbonate of soda
1/4 cup boiling water
50g polyunsaturated margarine
2 tablespoons caster sugar
1/2 teaspoon vanilla essence
1 teaspoon grated orange rind
1/2 cup wholemeal flour
1/2 cup plain flour
1/4 cup orange juice
For the icing:
1 teaspoon cocoa
1/3 cup confectionersâ€™ sugar
3 teaspoons orange juice
Preheat the oven at 180C and line a cupcake pan with paper cases.
In a small bowl, combine the cocoa powder, bicarbonate of soda and water. After, sift the flours into a medium sized bowl. Set aside.
In a medium sized mixing bowl, beat the margarine and sugar by hand or using an electric beater until it becomes light. Add the egg and continue to beat it until it becomes incorporated into the margarine and sugar. Mix in the vanilla and orange rind.
Fold in the sifted flours into the batter and then gradually add the cocoa-soda mix and the orange juice. Mix well.
With a spoon, place some batter into the lined cupcake tray. Bake it in the oven for 10-15 minutes or until it has risen and it is firm but still moist.
While waiting for the cupcakes, prepare the icing by sifting the confectionersâ€™ sugar and cocoa in a small heatproof bowl. Add the orange juice and mix to form a paste. Â Place the heatproof bowl in a pan of simmering water. Stir the icing until it becomes smooth and glossy. Remove from heat and let it cool completely.
Once the cupcakes and the icing have cooled, spread the icing over the cupcakes using a flat bread knife or pipe it using an icing bag. Serve immediately or store in a cool dry place. Refrigerate if desired.
Photo Courtesy Of: seelensturm