This recipe was created following a shopping trip to the local Hobbycraft store where some rose gold edible glitter and cake cases just happened to fall into my basket. I felt that orange would be the perfect flavour to go with this colour theme and adding in the chocolate just made for the perfect combination.
This recipe makes 12 cupcakes that look, taste and smell delicious.
Go on, give it a try.
Ingredients – Cake
- 200g soft butter
- 200g caster sugar
- 1 1/2 tsp orange extract
- 4 small / medium eggs
- 200g self-raising flour
- 2 tsp baking powder
- 50g cocoa powder
Ingredients – Buttercream
- 170g soft butter
- 1 tsp orange extract
- 450g icing sugar
- 60g cocoa powder
- 4 tbsp. milk
Pre-heat the oven to 170 degrees (fan).
Cream (mix together) the butter, caster sugar, eggs and orange extract to form a smooth and creamy consistency.
Sift the flour, baking powder and cocoa powder and fold into the mixture. I find the figure of 8 technique works best here.
Once the mixture is a smooth consistency and all the ingredients are blended together, fill the cupcake cases to 2/3 full and bake for between 12 and 17 minutes. On this occasion mine took 14 minutes but I did check them with a cake checker at 12 minutes. I recommend you do this.
Once baked, allow to cool completely before icing and decorating.
Whilst the cakes are cooling, make the buttercream.
Whisk the butter for at least 5 minutes. Add in the orange extract and whisk for another minute.
Sift the icing sugar and cocoa powder in a bowl.
Add the sifted icing sugar and cocoa powder to the butter in stages, whisking after each addition.
Slowly add the milk until you have a smooth but firm consistency.
Decorate to your taste.
I used a closed star piping nozzle to create a rose effect. Then I added a small amount of rose gold glitter to the top of each.