About this recipe:These orange and white chocolate chip cupcakes are an ideal treat for a birthday party or any other gathering. They are topped with a lemon or orange icing - the choice is yours. Top with grated white chocolate curls for a pretty presentation.
165g butter, softened to room temperature
185g caster sugar
3 eggs, lightly beaten
125ml light soured cream
155g self-raising flour
zest of 1 orange
75g white chocolate, chopped
For the icing
90g butter, at room temperature
185g icing sugar, sifted
1 tablespoon lemon or orange juice
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:18min › Ready in:38min
Preheat oven to 190 C / Gas 5 / 170 C fan. Line a 20-hole muffin tin with paper cases.
Beat butter and caster sugar in a mixing bowl until light and creamy.
Add eggs, gradually beating between each addition, then stir in soured cream.
Sift flour three times and fold flour and orange zest into mixture. Spoon batter into prepared tin, and sprinkle the cakes with chopped white chocolate.
Bake for 15-18 minutes or until golden brown. Cool completely before icing. Spread with icing and sprinkle with coloured sugar.
To make the icing: Combine all ingredients in a food processor and process until well combined.