Orange and White Chocolate Cupcakes

The weather has been gorgeous! Lots of sunshine, warm breezes and enough rain to help is plant grass seeds on the holes that pup decided to dig up in the garden. Even though we have been spending some time in the garden and doing things around the house, there's always time to whip up a batch of delicious cupcakes. Its one of our favourite school holiday activities to do together. We always have so much fun playing with flour, whisking and experimenting with flavours. Nothing says summer sunshine than a lovely, fresh zesty note in the kitchen.

These simple Orange and White Chocolate Cupcakes use real oranges to bring a fresh, citrus flavour to our favourite cupcake recipe. An easy recipe for light and fluffy cupcakes that children and beginner bakers will enjoy making.

For a smooth glossy finish, we made some glacé icing by beating icing sugar into water and added a some orange flavourings in the icing too. Then topped the cupcakes off with some dried orange peels for a decadent finish.

This Orange and White Chocolate Cupcake recipe would make a sweet treat for a birthday party, gathering, or to serve with tea for an afternoon treat. They are so light and fluffy that bring a fresh, citrus flavour of real oranges. This recipe makes 12 delicious cupcakes.

To make these Orange and White Chocolate Cupcakes you will need;

3 eggs, lightly beaten
150g (1 ¼ cup) self raising flour
150g (¾ cup) caster sugar
150g (2/3 cup) butter or margarine
½ tsp baking powder
½ tsp vanilla extract
1 orange, zested
75g white chocolate, chopped

For the glacé icing

125g (1 cup) icing sugar/confectioners sugar
15ml Water
2/3 tbsp orange juice


Heat the oven to 180C/160C fan/gas 4 and line a muffin tin with cupcake cases. Put the flour, sugar, pinch of salt and baking powder in a large bowl. Using a large bowl or free standing mixer, combine the eggs and vanilla extract. Gradually whisk the wet ingredients into the dry until you have a smooth mixture. Fold in the white chocolate and orange zest. Divide the mixture between the cases, then bake for 20 mins until risen. Leave to cool.


Meanwhile, make the icing. Sift the icing sugar into a bowl and gradually add the warm water until the icing becomes thick enough to coat the back of a spoon. If necessary, add more water or icing sugar to adjust the consistency. Add a few drops of orange juice into the mix and continue to mix together.


To make the glacé icing, sift the icing sugar into a bowl then add the orange extract and enough water to make a smooth. If necessary, add more water or icing sugar to adjust the consistency. Then, pour this over the cooled cupcakes. Then finish with some grated orange zest.

Happy Baking!