Ingredients :
- Muffins
- Cake flour see link below
- 110 grams caster sugar
- 110 grams softened butter
- 1 tsp Finely grated orange zest
- 2 large eggs or 3 small but weighing 130g out the shell
- 1 tsp baking powder if not using my cake flour
- Middle & Top:
- 150 grams icing sugar
- 125 grams soft butter
- 1 tbsp fresh squeezed orange juice
- 1/2 Orange zest...1/2 teaspoon
Method :
- Pre heat oven to 170°C fan assisted. Put 6 muffins liners in muffin tray
- Measure all the ingredients into a bowl and whisk together 3 minutes until smooth and light I used processor
- Divide the mixture into cases and bake middle shelf 15-20 minutes till tooth pick comes out clean
- Take out oven to cool then make filling and topping.
- Sieve the icing sugar then add all ingredients to bowl or food processor and blend until creamy and mixed well.
- Using knife or cake corer when cakes at room temperature take middle out and pop some filling in
- Put cake back in then pipe filling on top. Do this for all cakes
- Enjoy...
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