These airy, orange-spiked cupcakes are a step up from the usual plain vanilla version. Using a blender and fresh fruit, they are deceptively easy to make and are sure to become a family favourite. The fluffy moist cake paired with the sweet creamy icing is a match made in heaven.
- 2 blood oranges (We used Cara Cara blood Navel Oranges)
- 3 large eggs at room temperature
- ⅓ cup light-flavoured olive oil
- ½ cup caster sugar
- 1 teaspoon of vanilla extract
- 2 cups self-raising flour
- ½ cup unsalted butter at room temperature
- 220g cream cheese at room temperature
- 3 cups sifted icing sugar
- Pinch of salt
- 2 tbsp fresh orange juice
- Preheat oven to 180 degrees.
- Line a 12-cup cupcake tin with cupcake liners.
- Wash and dry two blood oranges, cut one of the oranges in half and set one half aside to make the icing later.
- Zest the skin from the remaining one and a half oranges.
- Roughly cut the pith (the white tissue between the fruit flesh and the skin) off the fruit and discard. Chop the fruit into smaller chunks removing any seeds.
- Add chopped oranges, zest, oil, eggs, sugar and vanilla to a blender jar and blend until smooth.
- Add the flour to a large mixing bowl, and gradually pour in the wet orange mixture, stirring with a wooden spoon or spatula until just combined. Do not over-mix the batter.
- Pour the batter into the pre-prepared cupcake tin, until they are a little less than ⅔ full (any more will result in overflow while baking).
- Bake for 15 – 20 minutes or until a skewer inserted into the middle comes out dry. Cool cupcakes on a rack before icing.
- To make the icing, zest and juice the remaining orange half.
- In a medium mixing bowl combine the butter, cream cheese, powdered sugar, salt, 2 tbsp orange juice & 1 tsp zest. Beat with an electric beater until creamy, add more sugar if it is too loose to pipe.
- Pipe onto cooled cupcakes and decorate with orange slices or zest as desired.