Quick & easy whole orange cupcakes with lemony drizzle

20 October 2014
Written by Kylie Jurgensen | Images by Sacha Kenny
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Making good use of the plentiful supply of citrus fruits, Kylie Jurgensen shares a delicious recipe for tasty, not-to-sweet orange cupcakes - perfect anytime

New Zealand Navel oranges are abundant right now – more yellow than orange but sweet, seedless, juicy and every one nursing a tiny mini-me at its heart. 

Our bulging bowl of oranges has been calling me each time I passed by, or kissed a child with a sticky orange smile.

Daylight Saving ticked over, Spring sneaked in a few glorious days and I began to have premature imaginations of summer lawn parties, wide-brimmed sunhats, floral dresses and orange tea cakes drizzled with lemon glaze, garnished with lavender and piled up in baskets lined with delicately striped linen.

Of course in my neck of the woods summer isn’t like that at all. It’s lots of arms and legs, beach towels slung round necks, sunhats and togs, jandals and sunscreen, treks through the dunes to the beach, waterbottles, sandcastles, driftwood and lazy evenings watching the boats come in. But I could still see those orangey cupcakes, packed in Tupperware, munched with joy.

These orangey teacakes do not involve slow boiling of oranges, expensive cuploads of ground almonds, semolina and a decadent syrupy spicy finish.

Although I love my orange and almond syrup cakes, I wanted a recipe that could be whisked up in the food processor with store cupboard ingredients, cooked in minutes and packed in the picnic hamper soon after. I also wanted extras for later, so this recipe makes 24 medium cupcakes, flecked with orangey bits and finished with a lemony drizzle (or not, as you wish).



Quick and easy whole orange cupcakes with lemony drizzle

  1. Preheat oven to 160 degrees Celsius. Prepare two 12-hole muffin pans by greasing or lining with cupcake liners
  2. Add the following ingredients to a food processor, in order, pulsing between each new item to mix:

    1 cup sugar 
    250 grams butter, melted
    3 large eggs
    2 ½ cups flour
    1 ½ tsp baking powder
    ½ tsp baking soda
    vanilla extract or essence to taste
    approximately 500 grams Navel oranges (I used 3 whole oranges). Leave peel on but trim stem end and cut each orange into eighths before adding – pulse till small chunks but not pureed

  3. Divide mix between muffin pans – I use a spring-loaded icecream scoop to do this and you should get 24 scoops from this mix. 
  4. Bake until cupcakes are risen, fragrant, golden round the edges and the surface of the cupcake springs back when pressed lightly with a finger – approximately 15 minutes.
  5. Remove from oven and leave to cool in pans for about ten minutes. Then remove cupcakes from pans and leave to cool on a wire rack before glazing.
  6. The glaze is optional and could be flavoured with just about anything, depending on your preference. I made a basic lemony glaze by adding the juice and rind of a lemon to ¾ cup icing sugar. Instead of lemon juice you could try flavouring the glaze with rosewater, a dash of almond essence, orange juice, cranberry juice, even espresso coffee. Thin your glaze to pouring consistency with a little water or milk if required and drizzle it over cooled muffins. 




0 #1 nicola c 2014-11-17 18:13
Lovely recipe Kylie! I made it with the tangelos from our tree. they keep beautifully too - getting a little more moist.

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