Better late than never, I made these cupcakes for Baby J's fullmoon party. Yeah, you heard me right, FULL MOON, and Baby J's already 4 months+! I'm still getting the hang of motherhood so please bear with me.
Made 2 different cupcake flavours, one banana and the other orange and poppy seed. I reduced the sugar used in the orange and poppy seed cupcakes as the original recipe was quite sweet. Could reduce more as it was still a bit sweet. Omitted the almond extract as it made the cakes taste like marzipan. A big no no for me. If you like the taste of marzipan, simply add in 1/4 tsp of almond extract. As for the frosting, I used my go-to recipe for Italian meringue buttercream, you can get the recipe here.
Since it was a bit last minute, the little milk bottle decorations were store-bought while the buttons were made using gumpaste.
I haven't baked for the longest time, 2 years maybe? So, "If you don't use it, you lose it.", the cupcakes under the pretty frosting weren't exactly...ideal. The cupcakes cracked and worst of all, some overflowed! Not sure how that happened! I ended up chopping off the cupcake tops. Really need to get my baking mojo back.
Orange & Poppy Seed CupcakesPrintable recipe
adapted from Lindy Smith's The Contemporary Cake Decorating Bible: Over 150 Techniques and 80 Stunning Projects
Prep time: 20 mins
Cook time: 20 mins
Yield: 15-20 depending on case size
- 185 g unsalted butter
- 140 g caster sugar
- 100 g marmalade
- Zest of 2 oranges
- 80 ml orange juice
- 185 g self-raising flour
- 60 g ground almonds
- 40 g poppy seeds
- 3 large eggs, lightly beaten
- Preheat oven to 170°C.
- Line trays with cupcake cases.
- Place butter, sugar, marmalade, orange zest and juice in a pan and stir over low heat until the mixture is melted. Allow to cool.
- Sift flour and almonds into a mixing bowl. Add poppy seeds, mix, then made a well in the centre.
- Gradually pour the cooled liquid into the well and mix until smooth.
- Add eggs and mix until combined.
- Pour or pipe the mixture into the cupcake cases until they are about 2/3 full.
- Bake for about 20 mins or until a fine skewer inserted into the centre of one of the cakes comes out clean.
- Allow to cool in the pan for 5 mins before removing them to a wire rack to cool completely.