Name: Baby blue cupcakes
Cook time: 60 min
Total time: 60 min
Ingredients: 60 gram (2 ounces) dark (semi-sweet) eating chocolate, chopped coarsely; 1 teaspoon finely grated orange rind; 2/3 cup (160ml) orange juice; 90 gram (3 ounces) butter, softened; 1 cup (220g) firmly packed light brown sugar; 2 eggs; 2/3 cup (100g) self-raising flour; 2 tablespoon cocoa powder; 1/3 cup (40g) ground almonds; 1/2 cup (80g) icing (confectioners') sugar; 375 gram (12 ounces) ready-made white icing; blue food colouring; 1/3 cup (110g) orange marmalade, warmed, strained; 2 metres (80 inches) ribbon, approximately

Ingredients

60 gram (2 ounces) dark (semi-sweet) eating chocolate, chopped coarsely

1 teaspoon finely grated orange rind

2/3 cup (160ml) orange juice

90 gram (3 ounces) butter, softened

1 cup (220g) firmly packed light brown sugar

2 eggs

2/3 cup (100g) self-raising flour

2 tablespoon cocoa powder

1/3 cup (40g) ground almonds

1/2 cup (80g) icing (confectioners’) sugar

375 gram (12 ounces) ready-made white icing

blue food colouring

1/3 cup (110g) orange marmalade, warmed, strained

2 metres (80 inches) ribbon, approximately

Method

1.Preheat oven to 170°C/340°F. Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.

2.Combine chocolate, rind and juice in small saucepan; stir over low heat until mixture is smooth.

3.Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy. Stir in sifted flour and cocoa, ground almonds and warm chocolate mixture.

4.Divide mixture into paper cases; smooth tops. Bake about 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.

5.Dust surface with sifted icing sugar; knead ready-made icing until smooth. Knead blue colouring into icing.

6.Brush cold cakes with marmalade. Roll icing out to 5mm (¼ inch) thickness. Using cutter, cut 8cm rounds from icing. Place rounds on cakes; tie cakes with ribbon.

This recipe also makes 6 texas muffins (¾-cup/180ml); bake about 35 minutes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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