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Cinnamon & orange cupcakes
Topped with a silky cinnamon buttercream, these spiced orange cupcakes are a pure celebration of autumnal flavours.

Cinnamon & orange cupcakes

Makes: 12 cupcakes

Ingredients

1 box NOMU minimakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/3 cup full cream yoghurt
zest of 1 orange
20ml freshly squeezed orange juice
2 tsp NOMU ground cinnamon

Cinnamon buttercream:
160g butter, softened
240g icing sugar, sifted
1 tbsp milk
1 tsp NOMU ground cinnamon
Orange zest or dried orange slices, for decorating

Directions

Preheat your oven to 180°C (convection mode) and line a standard 12-hole muffin tin with paper cases.

Whisk the eggs until frothy then whisk in the melted butter, yoghurt, orange juice and zest. Add the cake mix and cinnamon and whisk to form a smooth batter.

Divide the batter evenly between the cupcake cases and bake for 20-25 minutes or until cooked through when tested with a skewer. Set aside to cool completely.

To make the icing, mix the butter with an electric mixer until pale and creamy. Add half the icing sugar and mix for 1 minute to help the sugar to dissolve. Mix in the milk until combined, followed by the cinnamon and remaining icing sugar. Mix well until smooth and creamy, adding an extra splash of milk if necessary.

Pipe the cinnamon buttercream onto the cooled cupcakes and decorate with fresh orange zest or dried orange slices.

Tip: This recipe can also be baked in a 20cm round cake tin or 21 x 11cm loaf tin – adjust your baking times accordingly.

Ingredients

1 box NOMU minimakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/3 cup full cream yoghurt
zest of 1 orange
20ml freshly squeezed orange juice
2 tsp NOMU ground cinnamon

Cinnamon buttercream:
160g butter, softened
240g icing sugar, sifted
1 tbsp milk
1 tsp NOMU ground cinnamon
Orange zest or dried orange slices, for decorating

Directions

Preheat your oven to 180°C (convection mode) and line a standard 12-hole muffin tin with paper cases.

Whisk the eggs until frothy then whisk in the melted butter, yoghurt, orange juice and zest. Add the cake mix and cinnamon and whisk to form a smooth batter.

Divide the batter evenly between the cupcake cases and bake for 20-25 minutes or until cooked through when tested with a skewer. Set aside to cool completely.

To make the icing, mix the butter with an electric mixer until pale and creamy. Add half the icing sugar and mix for 1 minute to help the sugar to dissolve. Mix in the milk until combined, followed by the cinnamon and remaining icing sugar. Mix well until smooth and creamy, adding an extra splash of milk if necessary.

Pipe the cinnamon buttercream onto the cooled cupcakes and decorate with fresh orange zest or dried orange slices.

Tip: This recipe can also be baked in a 20cm round cake tin or 21 x 11cm loaf tin – adjust your baking times accordingly.

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