These orange cup cakes are as is light as a feather and really easy to make. The orange zest gives some punch to delicate citrus flavor and is further enhanced by the orange icing.
Orange Cup Cakes
Dry ingredients
- 1 1/2 cups self raising flour
- 1 tablespoon corn flour
- 3/4 cup caster sugar
- 1 pinch salt
Wet ingredients
- 250 ml orange juice
- 2 teaspoons orange zest
- 40 ml vegetable oil
- 5 ml apple cider vinegar
- 5 ml natural vanilla extract
Icing
- 1 1/2 cup icing sugar (sifted)
- 1 teaspoon orange zest
- 60 ml orange juice (approx)
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Preheat the oven to 180C for 15 minutes. Line a 12 cup muffin pan with paper liners or grease it with non-stick cooking spray.
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In a bowl mix all the dry ingredients until combined well.
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Add the wet ingredients to the bowl and mix until smooth.
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Pour the batter in the prepared muffin pan.
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Bake for 20-25 minutes or until a toothpick inserted in the centre of the cup cake comes out clean.
Icing
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Stir the zest into the icing sugar, then add the juice slowly until the icing forms and before it becomes to fluid.
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Ensure the cup cakes are cool, and apply icing.