Рецепт Orange Curd Cupcake
When I saw Shirley posted the beautiful Lemon Meringue Cupcake one month ago...I told myself I had to try it but I've changed the lemon curd to orange because I prefer the zesty orange flavor in my bakes. It is no surprise to me that this cupcake turned out perfect fresh tasting with the hint of orange flavor in every bite. I specially baked this Orange Curd Cupcake for Cookie's 12th Birthday and everyone at home really enjoyed it.
My cupcake turned out beautifully from this silicone mould that Sarah-Jane sent to me. I really love it...the mould is super soft and it is so easy to use. I definitely want to use this silicone mould again to make some dessert for sure. Please visit Sarah-Jane to check more of her new silicone moulds product @SiliconeMoulds.com
- 100ml Orange juice
- 30g Butter
- 55g Sugar
- 1 egg yolk
- 1 large egg
- Finely grated rind of one orange
- Orange Cupcake
- 250ml/1 cup Whipping cream (dairy cream)
- 3 tbsp Orange juice
- 220g/1 cup Sugar (used 200g)
- 2 Eggs, lightly beaten
- 225g/1 1/2 cups self raising flour
- Finely grated rind of 1 orange
Here is the recipe
For orange curd, heat orange juice and butter in a small saucepan and simmer until butter has melted. Add sugar, orange zest egg and yolks and cook, whisking continuously until mixture becomes thick and glossy. Leave to cool.
Place whipping cream, orange juice, sugar and eggs in a large mixing bowl and whisk until smooth.
Gradually add flour and zest and continue whisking until mixture is thick and smooth.
Fill batter into mould about halfway and then drop two teaspoon of the orange curd and top up batter to 3/4 full of the mould.
Bake at preheat oven 180C for about 20-25 mins or until cakes spring back to touch.
Leave cake to cool and remove from mould. Pipe some melted chocolate on the cupcake as desired or add some frosting on top.
Enjoy!