While I was writing Scrappy Cupcake Angels I had fun trying out different recipes for cupcakes. I visited a local shop called Cake Stuff and was amazed at the range of accessories they had, from decorative paper cases, various coloured ready-to-use icings, edible flowers and sugar decorations, to all the different decorating tools. In Scrappy Cupcake Angels, Jodi finds comfort through baking. I, too, love to bake, and the fun thing with cupcakes is that anything goes! They can be as plain or as fancy as you like.
For a dairy-free version, replace the butter with a dairy-free spread.
150g caster sugar
1 tsp baking powder
3 Tblsp cocoa
Pinch of salt
Zest of an orange
1 Tblsp orange juice
1/3 cup chocolate drops
Line patty pans with paper cupcake cases.
Cream butter and sugar. Mix in eggs one at a time. Add sifted flour, baking powder, cocoa & salt. Mix to combine. Stir in orange zest, orange juice and chocolate drops. Divide mixture between paper cases. Bake at 180ºC for 20 minutes. Ice with frosting & decorate as desired.
Chocolate Orange Buttercream Frosting
250g icing sugar
1 Tblsp cocoa
2 Tblsp orange juice
1 tsp orange zest
Soften butter. Mix with other ingredients to spreadable consistency. Pipe in swirls on top of cooled cupcakes.
Makes 18 small cupcakes