Rather Fancy Juicy Orange Cupcakes and The Olympic Torch

I finally managed to catch up with the Olympic Torch on Sunday morning. I have missed it by 24 hours in a few locations through our travels last month. Our paths eventually crossed in Redditch, a town not too far from Birmingham where my brother and his family live. We all went along to wave the torch through. There was a fun, patriotic atmosphere, lots of flags and cheering. The procession began with police motorbikes, ‘high-fiving’ the kids as they drove through. They were followed by all-singing, all-dancing sponsor trucks, revving up the crowd . The Torch itself came at the end, a young girl  {I never managed to find out who she was} jogged it through. It was quite impressive actually seeing it, well worth getting up on a Sunday morning for.

The fiery colours of the flame inspired me to bake some cupcakes to commemorate the event. Orange decorations could only really mean orangey cakes so I created these. The sponge has juicy bits of mandarin orange, an orange curd surprise inside and a zesty orange buttercream to finish it off. I went a little {really?} over the top with the food colouring and the golden sprinkles, they look a little more Bollywood than olympic torch, in a good way, of course!

oven 180 C / gas 4

12 hole muffin pan lined with paper cases

  • 75 g soft unsalted butter
  • 125 g golden caster sugar
  • 1 free range egg
  • 100 ml sour cream
  • 300 g tin mandarin slices in own juice, drained, chopped into small pieces, drained again.
  • finely grated zest of an orange
  • 150 g plain flour
  • 1/2 tsp bicarbonate of soda
  • small pinch of salt
  • 12 tsp orange curd

Beat the butter and sugar together well in a large bowl for a few minutes, ideally with an electric mixer.

Add the egg and beat in with a wooden spoon. Combine the chopped mandarin pieces and the zest with the sour cream then mix in after the egg.

Sift in the flour, bicarb and salt, then fold into the batter. Divide into the baking cases, about 3/4 full. Bake for about 20 minutes, until a cake tester comes out clean. Leave fo 5 minutes in the pan then cool on a wire rack.

Cut out a little hole into the top of each cake and fill with a teaspoon of orange curd {I bought mine but you could make your own using the recipe here, substituting oranges for the lemons}.

They can be frosted with a simple orange scented buttercream, or you can vamp them up a bit with some food colouring and sprinkles.

Simple Orange Buttercream

  • 200 g soft unsalted butter
  • 400 g icing sugar
  • finely grated zest of 2 oranges
  • food colouring paste/gel in orange and red
  • golden sugar sprinkles

Beat the butter for a minute or so until pale and whipped using an electric mixer. Sift in a third of the icing sugar and beat on a low speed at first, increasing the speed until it’s well combined. Repeat this step until all the sugar is used. Add the orange zest, and the food colouring {if using} and beat well. I took approx a third of the uncoloured frosting and coloured it red and coloured the rest orange, I then gently stirred the red frosting into the orange frosting creating swirls, don’t mix it in completely. This can now be piped onto your cakes or spread on. You can see on the photographs below how I did mine.

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16 responses to “Rather Fancy Juicy Orange Cupcakes and The Olympic Torch

  1. More orange! I like the way you’ve captured the flame with the frosting and sparkles. :)

    The last winter Olympics were in Vancouver (where I live), but I never bothered seeing the torch relay or doing anything more than giving the cauldron a bit of a glance — now I kind of wish I had paid more attention, haha!

  2. Pingback: Reine de Saba Cupcakes, how deliciously French « The Vagabond Baker·

  3. Pingback: Friday Round-Up: July 27, 2012 – The Midwest Maven·

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