Zest and Nut Mini Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
24
- Ingredients
- 1 large egg
- ½ cup sunflower oil
- ½ cup milk
- 2 Tbsps Orange juice
- 2 ½ cups self-rising flour (sifted)
- 1 tsp Baking powder
- ¾ cup superfine caster sugar
- ½ cup ground almonds
- 1 Tbsp Orange zest (finely grated)
- ½ cup sliced almonds
- powdered sugar (to dust)
Product recommendation
Suggested variation; try decorating these little cakes with a drizzle of plain white icing: mix 200 g icing sugar with just enough boiling water to make a thin icing.
Preparation steps
1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and oil a 24-hole silicone mini muffin mould.
2.
Beat the egg in a jug with the oil, milk and orange juice until well mixed.
3.
Mix the flour, baking powder, sugar, ground almonds and orange zest in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the moulds and sprinkle with flaked almonds, then bake in the oven for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and dust with icing sugar.
