Orange Cupcakes

Fancy having a younger sister who is much more mature than I am. Lucky me.

Then again all my close friends agree that I don't act my age. Pffftt.

My sister is the one who's always advising me and inspiring me. In fact she is the one who planted the seed in me that I should take up a Masters. Inception eh. We are pretty different in terms of character. She's frugal, I'm spendthrift. She's the cool cucumber, I'm the itchy backside. She listens to symphonic bands, I listen to rock bands. She drinks Vitagen, I drink alcohol. But yet we're equally cranky.

Her idea. I swear!

On a random note, one of our favorite past times is to talk to each other while one of us is pooping in the toilet, i.e. leave the toilet door open and spread some 'chocolate' baking love. Sisterhood banzai!!

So it's her special day this weekend. Am not able to catch her because she was out of the house the whole weekend. But here you go: Happy Birthday to sista! I'll do something with her favorite white chocolate when I'm a more able baker. Next year, next year. :P

Primrose cupcakes are wholesome, flavorful and more filling. Comparing their cupcakes to HummingBird, I prefer the latter because I have a weak spot for light fluffy cakes. My swiss meringue didn't turn out smooth and pretty this time, not sure what's wrong. It was weeping badly after a while. Ahh well.

Am submitting this entry to Aspiring Bakers #5: Fruity March (March 2011).

Orange Cupcakes (adapted from Cupcakes frm the Primrose Bakery)
(makes 12 regular sized cupcakes, 20 for me)

Ingredients:
110g unsalted butter, room temperature
225g caster sugar, preferably golden (I use 200g)
2 large eggs, free range or organic
150g self raising flour, sifted
125g plain flour, sifted
90ml semi-skimmed milk, at room temperature (I use whole)
2 tbsp freshly squeezed orange juice
Grated zest of 1 orange (you need 1 tsp)

Method:

1. Preheat the oven to 180°C and line a 12 hole muffin tray with the appropriate size cupcake cases.
2. In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 mins using an electric hand mixer. Add the eggs, one at a time, mixing for a few mins after each addition.
3. Combine the 2 flours in a separate bowl. Add 1/3 of the flours to the creamed mixture and beat well. Pour in half the milk and beat well. Add another third of the flour and bet again. Beat in the reminder of the milk and all the orange juice. Finish by adding the last third of the flour and the orange zest and beat well. If the mixture looks like it is curdling slightly, don't panic - simply add another spoonful of plain flour and beat well.
4. Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full. Bake in the oven for abt 25mins (17mins for me) until lightly golden brown. To check they are cooked, insert a skewer into the centre of one of the cakes - it should come out clean.
5. Remove from the oven and leave the cakes in their tins for abt 10 mins before carefully placing on the wire rack to cool.

Orange Swiss Meringue Buttercream Frosting

Ingredients:
1 large egg white, room temperature
50g granulated sugar
90g unsalted butter, room temperature
2 1/2 tsp orange zest
few drops of food coloring (optional)
6 tbsp icing sugar

Method:

1. Set egg whites and sugar in a bowl over gently simmering water and whisk until all sugar has dissolved and eggs are hot to touch, for abt 3mins. You can test if it's done by rubbing mixture in between fingers to see if there are still any gritty bits of sugar left.
2. Remove bowl from water and beat egg mixture on high speed until mixture has cool .completed and formed stiff and glossy peaks, for abt 10mins.
3. Add butter one tbsp at a time, and beat until incorporated before adding in the next tbsp.
4. Add orange zest and beat until just combined.
5. Add food coloring if you have and mix till it's well blended.
6. Add icing sugar to thicken the meringue.
7. Pipe as you like.