Chocolate orange cupcakes

Chocolate orange cupcakes

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I think oranges are THE most Christmassy fruit – whether it’s the smell of them drying in the oven, tangerines in the bottom of your stocking or eating a Terry’s chocolate orange on Christmas morning, something about them just screams Christmas. These cupcakes are amazingly fudgey, but because they don’t use the creaming method, but instead rely on baking powder for their rise, they are really light at the same time.

If you have any chocolate orange left over after the festive season (although let’s be real, when does that ever happen?!) you could decorate these cupcakes with segments, or go all out for Christmas and sprinkle on a bit of edible glitter!

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Christmas Cupcakes

Christmas Cupcakes

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Welcome to Day 7 of the 12 days of Christmas on Ellie Bakes, where I will be sharing a festive recipe every day until Christmas Eve. I think Christmas is the best time of the year for baking, and I have lots of great recipes to share!

These Christmas cupcakes are really cute, and a great alternative to a rich fruit cake.  They are great fun and really easy to decorate, perfect for making with children now the schools have broken up for Christmas!

We made some reindeer ones, using a red jellybean for the nose, mini marshmallows and writing icing for the eyes and pretzel sticks with flaked almonds attached on with icing for the antlers. We also made some adorable snowmen with marshmallow hats and pretzel arms.

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DIY Christmas presents

DIY Christmas presents

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Welcome to Day 7 of the 12 days of Christmas on Ellie Bakes, where I will be sharing a festive recipe every day until Christmas Eve. I think Christmas is the best time of the year for baking, and I have lots of great recipes to share!

These cupcake jars are perfect as last minute Christmas presents, as they can be assembled with ingredients you’re bound to have in your cupboard. They look really pretty when layered up, and would be great as a gift with some cupcake cases or even a mini wooden spoon.

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Chocolate and hazelnut cupcakes

Chocolate and hazelnut cupcakes

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Baking is one of those things which is great at bringing back memories. I can bake something, and it instantly reminds me of when I first baked it, or when I thought of the idea for the recipe.

These cupcakes are an example of just that. I first made some nutella cupcakes about two years ago, in the summer of 2012, on a sunny day just like the ones we’ve been having, and they were very good. This ones though, are better, baked with ground hazelnuts, prettier cupcake cases, and the help of a sister!

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I then forgot about nutella for a while (how on earth I could have done this I have no idea!), until we stayed in a hotel during a weekend in London recently, and I rediscovered it! So these cupcakes are a little reminiscence, both to nutella and to my 17 year old self.

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Rainbow cupcakes

Rainbow cupcakes

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Now January can be rather a sad month, especially since we haven’t had any snow yet! I’m particularly disappointed about the lack of snow, as it was one of the reasons I chose to come to York…!

These cupcakes are the ultimate pick-me-up; not only do they taste really good, but bite into one and you will literally be able to taste (and see!) the rainbow.

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Rainbow Cupcakes

For the cakes:

150g softened butter

150g caster sugar

3 eggs

150g self-raising flour

1tsp vanilla bean paste

Red, orange, yellow, green and blue gel food colourings

For the frosting:

80g softened butter

300g icing sugar

25ml milk

1 tsp vanilla bean paste

12 hole cupcake tin, greased and dusted with flour

Oven Pre-heated to 180°C

  1.  For the cakes, put the butter, sugar and vanilla in a bowl and cream together until light and fluffy.
  2. Add the eggs, and beat well, adding a tablespoon of flour if the mixture looks curdled.
  3. Sift in the rest of the flour and mix well.
  4. Now divide your mixture into 5 bowls, and it’s time to add the food colouring!
  5. Add a few drops of food colouring to each bowl, to create a red bowl, orange bowl, and so on. Add more colouring if you want a brighter cupcake.
  6. Divide the red mixture between the holes, then carefully spread out. Add the orange and spread, then the yellow, then the green, and finally the blue mixture.
  7. Bake for 20-25 minutes, until they spring back when touched.
  8. Meanwhile, make the frosting. Put all the ingredients into a bowl and beat with an electric mixer until light and fluffy.
  9. When the cakes are cool, ice them with the frosting.                                                                   IMG_1464[1]