Orange Cupcake with Icing
by Editorial Staff
Fragrant, soft muffins drenched in orange glaze turn out to be overwhelmingly delicious. I strongly advise you not to neglect the glaze! The cake is soaked and slightly damp, with a sugar-orange peel.
Cook: 75 mins
Servings: 8
Ingredients
- Oranges – 2 pcs.
- Sugar – 150 g
- Vanilla sugar – 2 teaspoon
- Margarine or butter – 150 g
- Eggs – 3 pcs.
- Flour – 200 g
- Baking powder – 2 teaspoon.
- Butter – 0.5 tbsp
- Powdered sugar – 120 g
Directions
- Remove the zest from one orange, squeeze the juice from the orange. I got 70 grams.
- Beat softened margarine (or butter) with sugar and vanilla sugar.
- Add eggs, stir.
- Add orange peel and juice, stir.
- Add flour and baking powder. Mix everything very well. You should get a thin dough.
- Preheat oven to 180 degrees. Grease the molds with oil and put the dough in them for 2/3 of the volume of the molds. Bake orange muffins at 180 degrees until dry. I had small cupcakes baked in 30 minutes. Cool and remove from the mold.
- Prepare the frosting for the orange cake. To do this, melt the butter, mix with the juice of the second orange (about 50 g) and powdered sugar. Grind everything well.
- Pour the icing over the cupcakes. Let them brew.
- Ready orange muffin.
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