Zesty mini orange cakes that are simple to make and are sure to please old and young alike. Perfect for autumnal celebrations.
A couple of weeks ago, The Book Shop, here in Liskeard, had a Books Are My Bag party. This entailed 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 mini orange cakes?
Perfect Cupcake Recipe
I’ve made cupcakes so many times now that I’ve come up with the perfect basic recipe which I mostly stick to. I adapt 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 as I use less sugar than you might expect. That can only be a good thing.
Mini Orange Cakes
For these mini orange cakes, I used my much loved cardamom sugar for a subtle spicy boost. I also added lots of orange to produce zesty well flavoured cakes and topping. However, I had to make an exception to my usual rule of not using food colouring because orange was such a key part of the event. I also sprinkled on a little gold glitter to enhance the party atmosphere.
This recipe makes forty eight mini or twenty four regular sized cupcakes, although you can easily halve it to produce twenty four mini cakes or twelve regular sized ones.
As these little cakes are most definitely orange, they would be a great fit for any Halloween or even Bonfire Night celebrations you may have planned.
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
- Not another bloody orange chocolate cake via Tin and Thyme
- Orange, poppy seed & white chocolate cake via Tin and Thyme
- Slow cooker orange, pistachio and honey cake via Baking Queen
- Spicy orange brownies via Tin and Thyme
- Sugar free blood orange cake via Rough Measures
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these orange mini cakes, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more cupcake recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Orange Mini Cakes. PIN IT.
Mini Orange Cakes – The Recipe
Orange Mini Cakes
- 250 g unsalted butter
- 250 g golden caster sugar I used cardamom sugar
- 4 large eggs
- 300 g flour half wholemeal spelt, half plain white
- 2 scant tsp baking powder
- a pinch of bicarbonate of soda
- 1 ½ oranges – juice & zest
- 150 g butter
- 225 g 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.
Orange is the theme for this month’s Treat Petite, so I’m sending these little cakes off in the direction of CakeyBoi. As mentioned above, they’re great bakes for any autumnal festival, so I’m sending them off to Karen at Lavender and Lovage for Tea Time Treats as well.