Simple Icing orange Cupcakes

Cupcakes with a little zest!

Makes 12 cupcakes



110g unsalted butter, at room temperature

225g caster sugar

350g Simple Icing Royal Icing

2 large eggs

70ml freshly squeezed orange juice

150g self-raising flour, sifted

Orange colour (optional)

125g plain flour, sifted

90ml milk, at room temp

2 tablespoons freshly squeezed orange juice

1 tablespoon crème fraiche

Grated zest of 1 orange


Preheat the oven to 160C (fan)/180C/350F/gas mark 4 and line a muffin tray with cupcake cases. In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take approx 3 – 5 mins using an electric hand mixer. Add the eggs, one at a time, mixing for a few minutes after each addition.

Combine the two flours in a separate bowl and combine the milk, orange juice and crème fraiche in a jug . Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the milk and beat again. Repeat these steps until all the flour and milk have been added, incorporating the orange zest with the last third of flour. Don’t worry if the mixture starts to curdle: simply add another spoonful of plain flour and beat well.

Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full. Bake in the oven for 25 minutes. To check they are cooked, insert a skewer into the centre of one of the cakes, it should come out clean.

Remove from the oven and leave the cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool.

Once they are completely cool, ice the cupcakes with Simple icing.

Simple Icing:

In a large mixing bowl Add one pack of simple icing and 70ml orange juice and using an electric mixer wet the powder at slow speed, then beat at high speed for 4 mins.