One afternoon while passing the time reading twitter, I spotted a request from the lovely people at Sugar & Crumbs for willing bakers to try out some of their new naturally flavoured icing sugar range. Not one for letting an opportunity to try something new to pass by, I responded and a few days later a lovely pink parcel arrived on my doorstep containing two packets of icing sugar from their new range. There are 3 new flavours and I received the Jaffa Twist and the Black Forest (the other one being Chocolate Milkshake).
Each flavour comes in a handy 250g bag, which can be resealed if you choose not to use it all in one go! But once you open it you will want to dive in, the smell of chocolatey orange hits you up the face as soon as you open it, and of course once you start making it up you cant stop dipping your finger into the bowl! To me it smelt and tasted of a Terry’s Chocolate Orange.
After coming up with a shortlist of recipes I decided to use the Jaffa Twist to make these easy and tasty Chocolate Orange Cupcakes, this was definitely the right choice!
Chocolate Orange Cupcakes
Ingredients (Makes 9 – 12 depending on size of cases!)
For the Cupcakes
110g Self Raising Flour
110g Caster Sugar
1 tsp. Baking Powder
2 Large Eggs
Zest of one Orange
Juice of half an Orange
For the Frosting
1 packet of Sugar and Crumbs Jaffa Twist Icing Sugar
125g Softened Butter
2 Tbsp. Milk
Preheat the oven to 150C Fan / 170C / Gas Mark 3
Sift the flour into a bowl, then add in all the other cupcake ingredients
Beat together until light and fluffy
Spoon the mixture into a prepared cupcake tin
Bake in the oven for around 25 minutes or until golden brown and springy to touch
Once baked, remove from the oven and allow to cool for a few minutes in the tin before transferring to a rack to cool completely
Once cool you can make the frosting. Beat the softened butter until light and creamy.
Add in half the icing sugar and beat it all together, then add in the milk and the remaining icing sugar
Continue beating together until mixed completely
Pipe / Spread the frosting onto your cooled cupcakes as you desire
I decided to decorate mine with candied oranges. These were simple to make.
350ml of Water
100g of Granulated Sugar
Add water and sugar to a pan and bring to the boil.
Next add the orange which has been sliced into around 8 thin slices
Cook the oranges in the syrup for around 20 mins at a moderate temperature
Then turn down the heat and simmer for a further 10 mins or until the oranges are translucent and the syrup thickens
Take out the oranges and place on a cooling rack to cool. The syrup can be stored for up to 2 weeks and could be used to flavour a sponge cake!
After all that hard work you can now enjoy these light tasty treats with a nice cup of tea! The 3 new flavours of icing sugar are now available to buy online along with their original non-chocolate flavours too, I think I might be investigating the other flavours soon enough!