Lemon and orange ying yang cupcakes

    1 hour 18 min

    I dreamt these up as my entry in our local village show. I needed something yummy and eye-catching. Much to my amazement they gained a third prize!

    hippychris

    UK
    1 person made this

    Ingredients
    Makes: 12 cupcakes

    • 225g (8 oz) unsalted butter, softened
    • 180g (6 oz) caster sugar
    • 3 large eggs, beaten
    • 225g (8 oz) self-raising flour
    • 1 teaspoon ground turmeric
    • 1 lemon, zested
    • 1 orange, zested
    • red food colouring

    Method
    Prep:1hr  ›  Cook:18min  ›  Ready in:1hr18min 

    1. Preheat the oven to 180 C / 160 C fan / Gas 4. Line a muffin tray with paper cases.
    2. Cream together the butter and the castor sugar until smooth. Add the beaten eggs a little at a time.
    3. Fold in the flour and the tumeric until smooth. This should give you a yellow mix.
    4. Divide the mix into two equal parts. Into one half add the lemon zest.
    5. Into the other half add the orange zest and a few drops of red food colouring until you get the right shade of orange.
    6. Using teaspoons place alternate blobs of the mix into the cupcake cases to produce a marbled effect.
    7. Bake until a tester comes out clean, about 18 minutes. Leave to cool in the tin for a short while before moving to a wire rack.
    8. For the fondant icing, I followed the recipe for rollable fondant icing. I added the yellow colouring to the whole mix and then the red colouring to half of it. I also added lemon and orange flavouring to each half.
    9. I made the yin yang shapes out of plywood and then used those to cut out the shapes. I cut off the domed heads of the cakes level with the top of the paper cases and stuck the icing to the cakes with apricot jam.
    10. The star shapes were cut out with my smallest pastry cutter and added as a final touch.

    Tip

    I made the icing a few days before and left it in the fridge. The day before the village show was one of the most humid days of the year and almost as soon as the icing was rolled out it became sticky and difficult to handle. Luckily I had made 12 cup cakes so could pick the best six to show. A lesson to be learned for next year perhaps.

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