I made orange cupcakes last night, and decided to pair them with something chocolate. I made two frostings, one a chocolate glaze, the other a chocolate buttercream.
The verdict: Though the buttercream piped beautifully and made for a lovely presentation, taste-wise, it was too rich for the already buttery cake. And because I made really tiny cupcakes, it just seemed like too much frosting for too little cake. Maybe a citrus cream cheese frosting would have been much better. The cupcakes with the chocolate glaze icing on the other hand, were much tastier, since the icing was just drizzled, instead of piped on…which meant that there was alot more cake than icing. Really allowed for the flavor of the orange to come through.
I love zesting oranges. Such a sharp, citrus tang. And your hands smell so good after that 🙂
I dug up these really cute moulds from my kitchen cupboards. I think I used them to make tiny fruit tartlets many many years ago.
And they are perfect to bake cupcakes too!
See how pretty they turned out…like miniature bundt cakes. Just make sure you grease and flour the tins so that the cakes don’t stick to the sides.
I decided to use chocolate glace for these bite-sized cakes, with a sprinkling of icing sugar on top. Definitely the winner.
The second place goes to the cupcakes baked in these lovely green holders. Normally, I use these to make cornflake cookies..and I was a little worried if the thin paper could hold the heavy cake batter without collapsing. But I doubled the paper cases for each cupcake and it was fine.