Cream Cheese Swirl Orange Cakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 1 cup butter
- 1 cup caster sugar
- 4 eggs (beaten)
- 2 cups self-rising flour
- 1 Tbsp Orange juice
- 1 unwaxed Orange (finely grated zest)
- For the cream cheese topping
- ½ cup unsalted butter
- 1 ½ cups cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- To decorate
- 4 Tbsps Orange marmalade
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Beat the butter and sugar until light and fluffy. Gradually beat in the eggs until blended.
3.
Sift in the flour and beat well. Stir in the orange juice and zest until blended.
4.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the cream cheese topping: beat the butter until soft, then beat in the cheese until blended. Sift in the icing sugar and stir in the vanilla until smooth.
6.
Spoon into a piping bag and pipe a swirl on top of each cake. Top with a teaspoonful of marmalade.
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