Orange and Poppy Seed Cupcakes is a modern British recipe for a classic cupcake of an orange-flavoured batter with poppy seeds topped with orange mascarpone cheese frosting. The full recipe is presented here and I hope you enjoy this classic British version of: Orange and Poppy Seed Cupcakes.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Orange and Poppy Seed Cupcakes: A classic British cupcake of white batter with orange and poppy seeds topped with an orange mascarpone cheese frosting.
For the Topping:
2 oranges
250g mascarpone cheese (or use this site's recipe for home-made mascarpone)
75g icing sugar, sifted
Method:
Cream together the sugar and butter in a bowl until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Sift the flour into the mixture and fold in to combine then add the orange zest and the poppy seeds. Stir to mix.
Line the wells of a 12-hole muffin tin with paper or silicone cases and divide the cake batter between these. Transfer to an oven pre-heated to 180°C (gas mark 4) and bake for between 15 and 20 minutes, or until well risen and golden brown. They are ready when a skewer inserted into the centre emerges cleanly. Remove from the oven and transfer to a wire rack to cool completely.
For the topping, finely-grate the zest from one orange and set aside. Take the two oranges and with a sharp knife, slice off all the peel and the pith. Now cut between the membranes to extract the segments (remove and discard any pips).
Put the mascarpone cheese, sugar and reserved orange zest in a bowl and beat together until smooth and creamy. Swirl this icing (frosting) on top of the cakes then garnish with the orange segments and serve.
Click on the image, above to submit to Pinterest.