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Orange Spiced Cupcakes

How to Cook Recipes Orange Spiced Cupcakes using 7 ingredients and 9 steps

Orange Spiced Cupcakes - The cake was light, fluffy, slightly eggy, and spiced with the entire zest of an orange and some cloves. Sandwiching the layers between a healthy serving of marmalade turned out to be a huge success—a tip I learned from the birthday girl herself. Add spice cake mix to a large mixing bowl. Add orange juice, oil, eggs, ginger, and orange zest and mix just until combined. Scoop batter into prepared cupcake pan (either spray cupcake pan with non-stick spray or use cupcake liners).

Orange Spiced Cupcakes

The soft spicy cake, contrasts with the citrusy, sweet orange filling perfectly.

All finished off with cream cheese frosting and sprinkles!

You can cook Orange Spiced Cupcakes using 7 ingredients and 9 steps. Here is how you achieve it.

Ingredients make Orange Spiced Cupcakes

  1. Prepare 150 g gluten free flour.
  2. It's 150 g caster sugar.
  3. It's 150 g dairy free spread.
  4. It's 3 eggs.
  5. Prepare 1 tsp ground cinnamon.
  6. It's 1 tsp ground ginger.
  7. Prepare Zest of one orange.

Orange Spiced Cupcakes instructions

  1. Preheat the oven to 180 oC.
  2. Beat together the dairy free spread and caster sugar until light and fluffy.
  3. Beat in the eggs one at a time.
  4. Stir in the flour, cinnamon, ginger and orange zest.
  5. Divide between 9 muffins cases and bake for 20 minutes.
  6. Remove from the oven and allow to cool completely.
  7. Make the frosting by beating together the dairy free spread and icing sugar until light and fluffy.
  8. Pipe onto the cupcakes.
  9. Decorate with orange zest and ground cinnamon.

Orange Spiced Cupcakes - When the orange is cold, cut in half and remove any pips. Serve garnished with whipped topping and orange slices. In a bowl, combine the flour, sugar, baking soda, ginger, cinnamon and cloves. Cake flour makes these Pumpkin Spice Cupcakes exceptionally soft, exactly what you want when you bite into a cupcake. The canned pure pumpkin and vegetable oil used in the batter give the cupcakes a moistness reminiscent of a pumpkin muffin, but the tenderness of the crumb is unmistakably that of a cupcake. Top the icing with a small heap of the chopped candied orange peel. In a large saucepan, bring water and raisins to a boil. Thank you and good luck