September 04, 2012

Orange Blossom Cupcakes with Cashew Buttercream

Baking really relaxes me. I find it so therapeutic. After last week, I needed some R&R. It was a pretty hectic week- I worked 6 days, studied for an exam and wrote a 3,000 word report. Phew! I couldn't be happier that last week is over. I almost feel like this great weight has been lifted off my shoulders-I'm liberated!! 

For the past week, I've felt guilty for anything I've done not exam or report related. Let me tell you-there's been A LOT of quilt knocking about-I'm SUCH a procrastinator! So, after my 6 days of work were over, report handed in and exam finished, I got to go home, chill in a quiet house and bake! Let me tell you, the feeling was sweet!  

I love knowing that by simply combining butter, sugar, eggs and flour with a little vanilla you can have the sweetest fluffiest cupcakes. The sweetest things in life are that easy. Well, they should be.

These cupcakes are sophisticated AND simple. They are made with wholewheat flour and flavoured with orange blossom water. So genteel. The orange blossom water gives a floral note and the wholewheat flour gives the cupcakes an amazing texture. Be light handed with the orange blossom water-a little goes a long way! Oh, there's cashew nuts in the buttercream-you should be very excited! This is a major deal!!


Holly, x

There are some interesting ingredients in these cupcakes: wholewheat flour, brown sugar and orange blossom water.

Just so you know they are incredible moist. M.O.I.S.T.

Beat together the caster sugar, brown sugar and butter until light and fluffy.

Add the eggs one at a time until glossy and smooth.

Mix in the flour, milk, vanilla essence, orange blossom water and orange zest until you have a smooth batter with no lumps.

Make sure not to over mix the batter.

3/4 fill 12 cupcake cases and bake at 190°C for 18-20 minutes.

Allow to cool in the tin for 5 minutes before removing and cooling completely on a wire rack.

Beat all the buttercream ingredients together until smooth, slowly adding milk for the right consistency.

Fold in finely chopped cashew nuts. Try and not eat it all from the bowl-save some for the cupcakes!

Recipe, makes 12

Orange Blossom Cupcakes

100g Unsalted Butter, room temp
150g Caster Sugar
100g Light Brown Sugar
2 Eggs 
100g Self Raising Flour, sieved
150g Wholewheat Flour
150ml Milk
1 Large Orange, zest
1 Tablespoon Orange Blossom Water

Cashew Buttercream

50g + 12 Unsalted Cashew Nuts
400g Icing Sugar, sieved
50ml Milk
1 Teaspoon Vanilla Extract
1 Tablespoon Orange Blossom Water
100g Unsalted Butter, room temp

Preheat the oven to 190°C and line a cupcake tray with 12 paper cases.
With a paddle whisk in a stand up mixer beat, together the sugars and butter until light and fluff.
Add the eggs one at a time, beating well after each addition. 
Mix in the orange zest, orange blossom water and vanilla essence.
Add the wholewheat flour and sieve over the self raising flour.
Mix in the flour with the speed on low, pouring in the milk at the same time until smooth and well combines.
3/4 fill the 12 cupcake cases and bake at 190°C for 18-20 minutes or until a toothpick comes out clean.
Remove from oven, cool in tray for 5minutes  before removing and cooling completely on a wire rack.

Make the buttercream next.
In the bowl of a stand up mixer fit with a paddle whisk combine the butter and half of the icing sugar until 
smooth with no lumps.
Add the rest of the icing sugar along with the vanilla essence and orange blossom water.
Beat, adding milk little by little until you reach the right consistency.
The buttercream should be smooth and thick yet spreadable.
Finely chop the 50g of cashew nuts and stir into the buttercream.

Once the cupcakes are completely cooled top with a generous blob of the cashew buttercream and spread around using a palette knife.
Decorate each cupcake with a cashew nut.

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