Orange Cupcake

by Editorial Staff

This fragrant orange muffin, combined with warm tea, is perfect for breakfast and as a snack at any time of the day.

Ingredients

  • Flour – 1 3/4 cups (220 g)
  • Baking powder for dough – 1 teaspoon.
  • Baking soda – 1/2 teaspoon
  • Salt – 1/4 teaspoon.
  • Nutmeg (ground) – 1/4 teaspoon
  • Cloves (ground) – 1/4 teaspoon
  • Granulated sugar – 1/2 cup
  • Buttermilk or sour milk (low fat) – 1/2 cup
  • Pecan (or walnut), (toasted) – 1/4 cup + 1 1/2 teaspoon. (finely chopped and toasted)
  • Milk (low fat) – 3 tbsp
  • Vegetable (ideally canola) oil – 3 tbsp
  • Jam or preserves (orange) – 3 tbsp
  • Zest (orange, grated) – 2 teaspoon.
  • Eggs (large) – 2 pcs.
  • Vegetable oil
  • Powdered sugar – 1/2 cup
  • Orange juice (freshly squeezed) – 1 tbsp

Directions

  1. Preheat oven to 175 degrees.
  2. In a large bowl, combine the flour and the following 5 ingredients, up to and including cloves. Stir. Make a depression in the center of the mixture. Add granulated sugar and the next 7 ingredients (excluding 1 1/2 teaspoons of nuts), up to and including eggs, and stir until smooth.
  3. Pour the dough into a greased baking dish 20×10 cm. Bake the orange muffin at 175 degrees for 45 minutes until tender. Check readiness with a toothpick. Let the orange muffin cool in the pan for 10 minutes, then remove and let cool completely.
  4. Stir the icing sugar and juice until smooth. Pour the mixture evenly over the orange muffin and sprinkle with 1 1/2 teaspoon. nuts.

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