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
- 1 1/2 cups self raising flour
- 1 tablespoon corn flour
- 3/4 cup caster sugar
- 1 pinch salt
- 250 ml orange juice
- 2 teaspoons orange zest
- 40 ml vegetable oil
- 5 ml apple cider vinegar
- 5 ml natural vanilla extract
- 1 1/2 cup icing sugar (sifted)
- 1 teaspoon orange zest
- 60 ml orange juice (approx)
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.
In a bowl mix all the dry ingredients until combined well.
Add the wet ingredients to the bowl and mix until smooth.
Pour the batter in the prepared muffin pan.
Bake for 20-25 minutes or until a toothpick inserted in the centre of the cup cake comes out clean.
Stir the zest into the icing sugar, then add the juice slowly until the icing forms and before it becomes to fluid.
Ensure the cup cakes are cool, and apply icing.