Orange and Vanilla Cupcakes

Cupcake + a good brew is the perfect combo for guests.

These cupcakes were made for a fundraiser and went down a treat with the children invited to our house to enjoy them. I need to devise a vegan version so I can enjoy them.

By far the most stylish of all the cakes (the trend was started by every fashionista’s fave show, ‘Sex and The City’), they’re also surprisingly easy to bake at home.

They’re perfect for parties, such as the Bake and Brew charity fundraiser that I hosted a few years back for The Chidren’s Society where they went down a storm! I need to make vegan versions of them for myself now.

Orange and Vanilla Cupcakes

Ingredients (makes 12)

For the bun

• 175g butter, cut into large pieces and at room temperature
• 175g self-raising flour
• 175g brown sugar
• 1/2 tbsp baking powder
• 1 tbsp vanilla extract
• Juice of half an orange

For the butter icing

• 140g  butter, softened
• 280g icing sugar
• 1 tbsp vanilla extract
• Juice of half an orange
• Rind of three oranges, finely grated
• Hundreds and Thousands for decorating

Method

1. Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases
2. Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Divide the mixture evenly between the paper cases
3. Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool
4. Now prepare your orange and vanilla buttercream
5. Beat the butter in a large bowl until soft
6. Add half of the icing sugar and beat into a smooth paste
7. Add the remaining icing sugar, the orange juice and rind
8. Beat the mixture until creamy and smooth. Add more milk if the mixture needs loosening more
9. Using a piping bag, top your cupcakes with the buttercream into a swirl.
10. Decorate with sprinkles