We chose for this cupcake a fluffy batter, aromatized with cinnamon, clove, nutmeg and orange zest. The frosting is sweetened with honey and has a really pretty pearly color. We made a simple decorating
So, HAPPY HOLIDAYS!
80g butter, in room temperature
1/2 cup sugar
Zest of 2 oranges
1/4 cup honey
1 tbsp Whisky (optional)
1/4 tsp ground nutmeg
1/4 tsp ground clove
1/2 tsp ground cinnamon
1 tbsp cocoa powder
1 1/2 cup flour
2 tsp baking powder
Chopped pecans (opcional)
350ml heavy cream
1/2 cup honey
Zest of 2 orange
Food glitter and sprinkle red and green
1. Preheat the oven to 445˚F. Line muffin pans with muffin cups. Sift together the ground nutmeg, clove, cinnamon, cocoa powder, flour and baking powder. Mix well and reserve.
2. Cream butter and sugar until is pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the orange zest, honey and whisky. In lowest speed of the electric beater, add the sifted ingredients intercalating with buttermilk. When the all ingredients are ended, immediately turn off the beater and finish to fold with a spatula. If you're using pecans, fold gently to the batter.
3. Pour the batter in the prepared muffin pans and let to bake in a 350˚F oven (DECREASE THE TEMPERATURE when your placing the muffins in the oven) for 15-20 minutes or until the surface is golden brown. Let cool over a rack.
Place the cream in the freezer for 10 minutes to be too cold, but not frozen. In an electric beater, whisk until is lightly firm. Add orange zest and honey and whisk until is holding its shape. Do not whisk too much or you'll have butter. You can add so much honey that you want.
Fill a pastry bag with the frosting and pipe swirls over the cupcakes using a large star tip. Sprinkle the sprinkles or pour using a teaspoon in the places that you want. Finish with the star decoration.
Tips: Use a honey that you like.
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