For Twitter baking buddies, I decided to combine 2 of the GBBO week 1 options: a drizzle cake, and Jaffa Cakes. Since I’ve already made a Giant Jaffa Cake, I thought I’d finally succomb to the dreaded cupcake.
The cake is adapted from my GF Lemon Drizzle Cake, and the frosting is a simple chocolate buttercream enhanced with orange.
Makes: 12 frosted cupcakes
For the cake and drizzle:
- 170g unsalted butter, cubed and softened
- 170g golden caster sugar
- 1 tsp vanilla extract
- 120g gluten-free flour
- 50g polenta (fine cornmeal)
- 1 & 1/2 tsp gluten-free baking powder (only if your GF flour is plain, not self-raising)
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cinnamon
- 1 large orange, 1/2 of finely grated zest and all of juice
- 2 large eggs, beaten (they should total 120g – 125g when weighed in their shells)
- 50g white caster sugar
For the buttercream and garnish:
- 1 large orange, largely grated zest and juice
- 150g unsalted butter, cubed and softened
- 300g icing sugar (weighed before sifting)
- 40g cocoa powder
- 2 pinches of white caster sugar
- A 12-hole muffin tin and 12 large paper muffin cases
- 2 large and 1 medium mixing bowls + 1 small bowl for eggs
- Electric mixer (hand-held or stand)
- Small saucepan
- Cooling rack
- Oven-safe plate
- Piping bag and nozzle
Making the cupcakes / drizzle:
- Preheat oven to 180 C (160 C fan-assisted), and place cases in the muffin tin.
TIP: to avoid potential greasiness in the bottom of the cooked muffin cases, sprinkle some uncooked rice grains in each tin hole before placing the paper cases in.
- Whisk the butter, golden caster sugar, and vanilla in a large bowl on medium-high speed until creamy.
- Combine the flour, polenta, baking powder (if using), spices, and finely grated orange zest in a medium bowl with a fork.
- Add the dry ingredients to the creamed butter mixture in thirds, alternating with the beaten egg, mixing manually after each addition. Beat well, and incorporate as much air as possible – remember, this is gluten-free, so you don’t have to worry about over-mixing the dry with the wet.
- Spoon into cases 2/3 full to allow for rising (about 50g each). The batter should ‘dollop’ i.e. hold its shape as it’s dropped, not be runny. Bake for around 20 minutes, turning tin halfway through for even baking.
- Whilst baking, heat the white caster sugar and orange juice in a small saucepan on the hob. Allow it to come to the boil, then reduce the heat and simmer, stirring regularly, until reduced to a thick syrup.
- When the cupcakes are done – a skewer inserted in the centre of a few comes out clean – remove from the oven. Remove each from the tin onto a cooling rack; poke each with a skewer a few times, then spoon the hot syrup over each, letting it soak in. (You should have enough syrup for about 2 tsp for each.)
Making the buttercream / garnish:
- When the cupcakes have baked, turn the oven off. Spread the largely grated zest on an oven-safe plate, breaking up any clumps, and place in the oven – door ajar – for at least 30 minutes whilst the oven cools (and the drizzled cupcakes cool).
- Sift the icing sugar and cocoa over the softened butter in a large bowl whilst whisking on low speed, until smooth. Add the orange juice 1 tablespoon at a time, whisking on medium-high speed continuously, until you have a pipable texture. This may be 5, 6, or more tablespoons depending on how firm/soft you prefer.
- Transfer the frosting to your piping bag and pipe over each cupcake (see Footnote).
- Put 2 pinches of caster sugar over the dried orange zest, and mix with your fingers until all strands are fully coated. Sprinkle/drape over each cupcake to garnish.
This video is short, but sweet (see what I did there?) and demonstrates the proper technique for swirling frosting on a cupcake.