A couple of weeks ago I received my first OFFICIAL cupcake order from my colleague!
Yipppee!!! It was for my colleague’s mother in law’s 65th birthday! They mentioned something about a lemony type of flavour cupcake… so immediately my head went into thinking mode of something rather adult yet yummy for a 65th birthday! Bearing in mind apparently this was a very hip and modern 65 year old! The thought of orange + almond came into mind… almond meal is quite subtle in flavour and gives the cupcake a slightly rough but yet more solid feel to it, which I felt was more appropriate for such a birthday, rather than for example a more plain flavour, like a vanilla cupcake!
Tonight, I finally got time to bake these orange and almond cupcakes…and I know I know, I should always follow a new recipe first, but I always find it way too tempting to meddle with the recipe, and ended up modifying it quite a bit, haha! I’m not sure how it tastes yet – it is still sitting on the kitchen top, cooling down! First impression? I need to work on it again!
I think I was too generous with the orange juice… creating a citrus chemistry…
Will see how it turns out and may blog the pictures later this week!
Recipe was found from Home MadeS’ blog:
Original Recipe: Almond and Orange Blossom Cakes
Source: Donna Hay Magazine, Issue 41, October/November 2008
125g butter, softened
¾ cup (165g) caster sugar
1 tsp vanilla extract
2 eggs
1 cup (250ml) plain flour, sifted
1 tsp baking powder, sifted
¼ cup (30g) almond meal
½ cup (125ml) milk
2 tsps orange blossom water
sugar flowers, to decorate
Preheat the oven to 160C (320F). Beat butter, sugar and extract until light and creamy. Add eggs one at a time, beat well. Fold in the sifted flour and baking powder, and then almond meal, milk and orange blossom water. Combine well. Spoon the mixture into 18 x ½ cup-capacity (125ml) muffin tins lined with paper cases. Bake for 15 minutes or until springy to the touch. Remove from the tins and cool on the wire racks.




















