Orange Cupcakes

Ready in: 25 mins
Servings: 4


Flour 130 gms

Corn Flour 35 gms

Baking powder 1 tsp

Salt ¼ tsp

Butter (unsalted, melted) 115 gms

Caster sugar ¾ cup

Milk ¼ cup

Eggs 2 units

Fruiti-O Orange Nectar 2 tbs

Orange zest 1 orange

Vanilla essence 1 tsp

For orange buttercream:

Orange zest 1 orange

Butter (unsalted) 225 gms

Icing sugar 2 cups

Orange/vanilla essence ½ tsp

Salt 1 pinch

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Mix the flour, corn flour, baking powder and salt in a bowl. Beat melted butter and sugar. Add milk, eggs, Fruiti-O Orange Nectar, zest of orange, vanilla essence and whisk. Add the dry ingredients to the wet ingredients and stir through gently with a spatula until they combine. Fill the cup cake cases to about 2/3 full. Bake at 180°C for around 20 minutes or until toothpick inserted comes out with just a couple of crumbs on it. Transfer to a cooling rack. For the frosting, beat butter, add icing sugar and zest, salt and essence and chill and then pipe on cupcakes and serve.

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