These cupcakes were a bit of an experiment and one I will certainly be making again. Orange blossom water was also a new ingredient for me, and it provided a very grown up and delicate orange flavour to the buttercream icing.
Another success with these cupcakes was a new recipe for dairy free buttercream. After a lot of research on the internet, I read about a vegetable oil based ‘butter’ called Trex. What a great discovery this was! Trex has a similar consistency and look to lard – very hard, slightly crumbly and very white in colour. My usual buttercream recipe uses just dairy free butter, such as pure, but this can be very soft given that Pure has a similar consistency to margarine.
For this buttercream I reduced the amount of dairy free butter and replaced it with Trex – and voila – a smooth, creamy and stiff buttercream! It was a dream to pipe and kept its shape beautifully.
The cranberries in the cake are a hidden surprise. For these I sprinkled the cranberries in the bottom of each case and the spread the batter on top. Next time though I would definitely incorporate the cranberries into batter.
I topped each with a piece of Pecan Brittle (recipe can be found in my Chocolate Caramel cake) for decoration… plus made some extra for me to eat, but that’s just between you and I!
And incase you’re wondering… yes, that is Pudsey Bear on my cupcake cases. Lakeland are currently selling them and donating part of the cost back to Children In Need.
Makes 12 generous cupcakes. Takes 1 hour plus cooling time.
- 120g dairy free butter
- 120g soft brown sugar
- 2 medium eggs
- 120g self raising flour
- 1/2 tsp baking powder
- Zest of 1 orange
- 1 tbsp soya milk to loosen if needed
- 40g cranberries, roughly chopped
- 50g dairy free butter
- 30g trex
- 140g icing sugar
- 1 tsp orange blossom water
- Preheat the oven to 180 degrees. Line a cupcake tray with 12 cases.
- In a large bowl, beat together the butter and sugar until light and fluffy.
- Mix in the eggs 1 at a time.
- Add the flour, baking powder and orange zest. Mix until fully incorporated.
- Check the consistency of the batter – it should be a soft dropping consistency. If the mixture is a bit still, add 1 tbsp of milk.
- Either sprinkle the cranberries at the bottom of each cupcake case, or mix the cranberries into the batter.
- Spoon an even amount of batter into each case.
- Bake for 20 – 25 minutes, until a skewer comes out clean.
- Cool on a wire rack whilst making the icing.
- Using a whisk or electric mixer, combine all of the icing ingredients for 3 – 4 minutes until smooth and fluffy.
- Add the icing to the cupcakes. You can do this using a piping bag and nozzle of your choice (I used a wilton 2d nozzle and piped roses) or using a pallet knife. Top with a piece of brittle.