Vegetarian Orange Cupcake with Orange Buttercream Icing

My first recipe entry after the hiatus! I was actually supposed to post the recipe for the carrot rice which went along the Ayam Masak Merah. However, I thought I should start off with something sweet and hence recipe for these lovely cupcakes. For the very first time I tried making the cupcake batter and also the buttercream icing in a food processor and I was indeed very pleased with the results.

VEGETARIAN ORANGE CUPCAKE WITH ORANGE BUTTERCREAM ICING

* This recipe yields 28 mini cupcakes

FOR THE CUPCAKE

INGREDIENTS:

Self- rising flour	250 g
Fine granulated sugar	200 g
Salted butter (at room temperature)	200 g
Evaporated milk	1 3/4 cup
Orange juice	1/4 cup
Rind of 2 oranges
Baking powder	1/2 tsp
Vanilla extract	1 tsp
Honey	1 tsp

METHOD:

1.   Preheat the oven at 180 degree Celsius.

2.   Sift together the self-rising flour and baking powder.

3.   Finely grate rind of two oranges and squeeze the juice of those oranges.

4.   Mix the orange juice with the evaporated milk and keep aside.

5.   Cream the butter and sugar in the food processor until fluffy.

6.   Mix in the sifted flour and milk mixture alternately.

7.   Lastly, mix in the orange rind, vanilla extract and honey.

8.   Pour the batter into cupcake cups about 2/3 full.

9.   Bake for about 25 to 30 minutes or until when a cake tester/toothpick inserted in the middle of the cupcake comes out clean.

10.   Once the cupcakes are done, remove from oven and let them cool completely before icing it.

FOR THE BUTTERCREAM ICING

INGREDIENTS:

Icing sugar	3 cups
Salted butter (at room temperature)	3/4 cup
Orange juice	1 tbsp
Vanilla extract	1 tsp
Rind of 1 orange Orange juice	1 tbsp
Orange food colouring (optional)	1-2 drops

METHOD:

1.   Pulse the icing sugar to break up all the lumps.

2.   Add in the butter and beat until it is well incorporated.

3.   Mix in the orange rind,orange juice and vanilla extract. Mix in the food colouring as well, if desired.

4.   Place the buttercream icing in a disposable icing bag with any tip of choice and pipe as desired. I did a two-toned icing and I followed the method in this video.

I AM BACK!!!

Hello everyone! I am finally back from my extremely long hiatus, 574 days to be exact, from by previous post(just assuming that someone actually noticed that I was MIA was that long a period!). 

For the past 574 days I got so caught up with work and my tiny little blog suffered in consequence. I thought that in order to give my 100% at work, I had to sacrifice my two very most favourite hobbies, which are cooking and blogging about my cooking adventures. Oh boy! I was so wrong and I cannot believe that I talked myself into it. 

I did miss blogging very much. I still cooked but it wasn't very exciting given that I longer write about it. Finally, I quit making excuses and decided that if I really wanted to write I could make time no matter what. So, here I am after all these time.

That is all for now. Here have a cupcake :) (recipe coming soon).