Orange muffin with icing.

Orange muffin with icing.

Orange muffin with icing.

Light, airy, incredibly tender cupcake with a bright orange flavor and aroma.


Orange (large) - 1 pc.
Flour (sift / loosen) - 150 g
Baking powder - 1.5 tsp.
Eggs (large) - 2 pcs.
Sugar - 140 g
Vanilla sugar - 1 tsp.
Salt - 1 pinch
Butter (melted) - 100 g

For glaze:

Powdered Sugar - 70 g
Orange juice - 2-3 tsp.
Orange zest - 1 pinch

Orange muffin with icing.

Cooking Cupcake:

1. Grate the zest of orange on a fine grater, only the orange part. Squeeze the juice. Leave 90-100 ml of juice for the test and 2-3 teaspoons for glaze.

2. Mix the flour and baking powder. Beat eggs with sugar, vanilla sugar and salt until lush, light, dense mass for 5-7 minutes at medium, then high speed. Slow down and add cooled oil. Stir briefly and gradually add flour. Stir quickly at medium speed. Pour orange juice (90-100 ml) in a thin stream and add zest (put a pinch to the glaze).

3. Medium-sized form (22-23 cm), or bread form (I have 11x25 cm), cover with baking paper (optional) and grease with butter, put the dough. Bake in an oven preheated to 180 degrees for 30-35 minutes until golden brown. Willingness to check with a toothpick. Allow to cool in the form of 10-15 minutes, then pour over the icing.

4. For icing, mix powdered sugar with juice and zest. Juice add gradually. The consistency can be adjusted as desired, to make it more fluid or dense.

Orange muffin with icing.

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