A candy inspired cupcake! That’s what I have for you today. I wouldn’t like to call myself a big fan of candies but I love what they can do to my cupcakes. Chocolate-Orange is a classic combination…they have the capacity to elevate a dessert by flavour alone. I may have liked to call these ‘double everything cupcakes’ because if you notice, they have double flavours, double frosting (a glaze and a buttercream) and even the decor is twice that of a typical cupcake. But then the stand out here is the Jaffa. Look how bright and glossy they look.
If you are unfamiliar with Jaffa, they are an orange and chocolate flavoured candy (see in the pictures), pretty popular in Australia. What sets them apart are their bright reddish-orange colour, hard exterior and unique flavour. The cupcakes I have created are chocolate cupcakes that are dipped in orange and dark chocolate ganache, topped with orange buttercream and decorated with a Jaffa. So basically, you experience a similar taste sensation as you bite into them.
So along with some speed baking and speed posting, I am super speed prepping for my upcoming trip. I am not sure if it’s all the sugar working its magic or the excitement of the trip that has set my adrenaline pumping. I have managed to prepare a few posts ahead in time so I will stay connected and continue to visit my blogger friends. I hope to, at least for now.
See you soon, my friends….under the same sun, on a different soil, breathing the familiar air, to warmer temperatures
…..and the warmest place on earth…. FAMILY!
Chocolate Cupcakes – I have used my basic chocolate cupcake recipe.
Orange Chocolate Ganache
120 g dark chocolate, chopped
3/4 cup heavy cream
1 tsp finely grated orange zest
1 tbsp unsalted butter
1 tsp orange liqueur (optional) ( I use Cointreau)
In a shallow (preferably microwaveable) bowl, place the chopped chocolate. Heat the cream, butter and orange zest over medium heat. When it reaches boiling point, remove from heat and let stand for 10 mins for the orange flavour to infuse. Bring to a boil again after 10 mins, remove from heat and pour over the chopped chocolate through a strainer to remove any solids. Let the mixture stand undisturbed for a while till the chocolate melts. Stir gently to mix together till you get a smooth glossy ganache. If using liqueur, add and stir to mix. Keep aside.
2 cups icing sugar (230g)
1/2 cup butter (113g)
1 tsp finely grated orange zest
2 tsp fresh orange juice
In an electric mixture or with a hand mixer, cream the butter until smooth and well blended. With the mixer on low-speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the orange juice and zest and beat on high-speed until frosting is light and fluffy (about 3-4 mins).
To serve: Microwave the ganache or heat it slightly to get it warm and smooth again (it has a tendency to solidify as it cools). Once the cupcakes have cooled, hold each cupcake by the bottom and dip into the ganache. Let the excess drip out. Keep aside for the ganache to set. Add some coloured sprinkles if desired. Once the ganache has set (test by touching), pipe a little swirl of orange buttercream. Decorate with a Jaffa.