Corrie’s cupcakes
With velvety orange butter cream icing, these delectable celebration cupcakes with a soft, buttery crumb will be gobbled up before you know it
SERVES
16
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
225g soft butter
225g caster sugar
3 eggs
225g self-raising flour
1 tsp golden syrup
1 tbs milk
For the orange icing:
225g soft butter
400g icing sugar
1 tbsp golden syrup
finely grated zest of 1 orange
1 tbsp milk
Equipment:
2 cupcake trays, lined with paper cupcake cases
Method
Preheat the oven to 180°C.
Cream the butter well, add the caster sugar and beat until light and fluffy. Add the eggs one at a time, adding a teaspoon of flour with each addition (beat the mixture well before adding the next egg).
Beat in the golden syrup, and then gently stir in the remaining flour.
Stir in the milk and mix thoroughly.
Divide the mixture between the cupcake cases, filling them half-way. Bake in a pre-heated oven for 20-25 minutes, or until cooked and lightly golden. Remove cupcakes and place on a cooling rack.
To make the icing, cream the butter and gradually add the sieved icing sugar. Mix thoroughly and stir in the golden syrup and milk. Pipe or spoon the icing onto the cupcakes and decorate with crystallised flowers, candied peel or chocolate decorations.
This recipe is from Corrie Armstrong of the Ballymaloe Cookery School.
