Saturday, 27 April 2013

Orange & Cardamom Cupcakes, with Orange & Whiskey Icing

Today Caitie and I made Orange and Cardamom Cupcakes, using a recipe from the Wild About Cupcakes book by Rachel Lane, published 2009.
The recipe calls for combining 1 cup flour, 1/3 cup ground almonds, 1 teaspoon baking powder, 1/4 teaspoon ground ginger and 1/8 teaspoon salt in a bowl. Separately, beat 90g butter, 1/2 cup sugar, 2 teaspoons orange zest and 5 cardamom pods, ground.

Caitie had fun opening the cardamom pods, and then using Steve's mortar and pestle to grind the cardamom.

The beaten mixture didn't seem to be turning creamy, but with perseverance (and a lot of beating), we got it there.

Then we added the dry ingredients to the wet ones, along with 2 eggs, 3 tablespoons orange juice and 2 tablespoons of plain yogurt. We actually used sour cream instead of yogurt. They were baked for 25 minutes at 180 degrees Celsius.

While the cupcakes were cooling, we made Geoff Scott's Orange & Whiskey Icing - 1 cup icing sugar, 50g butter, 1 teaspoon orange juice, 2 teaspoons whiskey. So yum.

We took the cupcakes around to Sue & Jim's house. Everyone enjoyed one, and Uncle Jon and Steve had two each! I call that a success!

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