Orange Mini Cakes
A couple of weeks ago The Book Shop, here in Liskeard, had a Books Are My Bag party with a local author coming in to read to the kids, music, a living statue in the window, jugglers and more. The colour for the event was orange, so what could I do but make some orange cakes?
Having made many a cupcake in my time, I’ve now perfected the recipe I use and tend to stick to it, adapting it according to the quantity I need and the flavours used. It produces a light spongy cake that’s never dry but holds together well. It’s less sweet than most cupcakes I’ve come across and uses less sugar. I used my much loved cardamom sugar for a subtle spicy boost and lots of orange to produce a zesty well flavoured cake and topping. I made an exception to my usual rule of not using food colourings as orange was such a key part of the event.
Being orange, these would, of course, be a good fit for Halloween or even Bonfire Night.
- 250g unsalted butter
- 250g golden caster sugar (I used cardamom sugar)
- 4 large eggs
- 300g flour (half wholemeal spelt, half plain white)
- 2 scant tsp baking powder
- a pinch of bicarbonate of soda
- 1 ½ oranges - juice & zest
- 150g butter
- 225g icing sugar
- ½ orange - juice & zest
- a few drops of orange colouring (optional)
- gold glitter (optional)
- Cream the butter and sugar until light and fluffy.
- Grate in the zest from the oranges - ensuring ½ of one is left for the buttercream - and cream some more.
- Beat in the eggs, one by one, adding a little of the flour to prevent curdling if necessary.
- Sift in the flour, baking powder and soda and stir gently to combine.
- Squeeze in the orange juice (you may not need all of it, and stir gently again until combined. You are looking for a softish dropping consistency and may not need all of the juice
- Divide the mixture between 48 mini silicone muffin moulds or tins lined with cases. You may need to do this in batches if you don't have enough moulds - I did it in two.
- Bake in the middle of the oven at 180℃ for 15-20 minutes until the cakes are well risen and firm to the touch.
- Allow to cool in the moulds for a couple of minutes, then turn out onto a rack to cool.
- Cream the butter and icing sugar together well until light and fluffy.
- Beat in the remaining orange zest.
- Add a little of the remaining orange juice and beat well, followed by a bit more. You don't want to curdle the mixture, so be careful.
- Beat in the food colouring if you are using it, one drop at a time until you have the colour you are looking for.
- Spoon or pipe the mixture onto the cooled cakes and decorate with sprinkles or a little glitter if desired.
- Will make 24 regular sized cupcakes.
- The recipe can easily be halved to produce 24 mini cakes or 12 regular sized ones.
As mentioned above, these would be great cakes for any autumnal festival, so I’m sending these off to Karen at Lavender and Lovage for Tea Time Treats. This is co-hosted by Janie at The Hedge Combers.
Other orange cake recipes you might like
- Blueberry orange upside down cake via Family Friends Food
- Cardamom and orange chocolate cupcakes via Tin and Thyme
- Gluten free birthday cake via Nadia’s Healthy Kitchen
- Mini blood orange cakes via Tin and Thyme
- Orange, ginger & cardamom loaf via Franglais Kitchen
- Orange, poppy seed & white chocolate cake via Tin and Thyme
- Slow cooker orange, pistachio and honey cake via Baking Queen
- Sugar free blood orange cake via Rough Measures