This a good way to add finesse and a tangy punch to your usual cupcakes. So, here is the recipe for orange cupcake.
For the topping (caramelised orange rind):
Beat egg whites with cream of tartar until frothy. Add icing sugar and continue to beat until stiff.
Sift plain flour and baking powder together.
Beat egg yolks, castor sugar, canola oil, orange rind and sifted dry ingredients until light and fluffy.
Add the Cointreau and Grand Marnier. Continue to beat until well combined.
Fold egg yolk mixture into egg whites to mix.
Spoon batter into paper-cup cases until three-quarters full and bake for 20 minutes or until puffed up. Cool cupcakes on a wire rack.
For the topping:
Put orange juice, sugar, salt and grated orange rind in a nonstick pan.
Simmer until it turns syrupy and orange rind is caramelised. Dish out and leave to cool.
For the frosting:
Beat cream well, butter and icing sugar until light and smooth.
Add a tinge of orange food colouring. Put frosting into a piping bag fitted with a nozzle. Pipe on top of cupcake and top with caramelised orange skin strips.
Tags: Amy Beh, Cook's Nook, orange cupcake