Sunday, 8 June 2014

Orange and Cardamom Cupcakes

Reader, there’s something exciting about today.  Blog HQ has moved… TO THE PATIO!! 

The sun is shining in Scotland, it’s around 17 degrees (practically tropical) and I’m working outdoors! Extension cable is out and the posts are being written on the bistro table.   

I might have my moans, but Scotland is a beautiful country.  Today I’m sharing a view from the area around What Claire Baked HQ.   Look… blue skies and green golf courses!!!!  

Today’s post is a rework of the orange and cardamom cake I made for a colleague leaving. You can find the original recipe here.  I've turned it into a cupcake recipe.  These cupcakes were gifted for a retrial do a few weeks back, but I've only just got round to writing the post. 

Hope you enjoy! Oh and as usual, I'm entering this into #recipeoftheweek over at A Mummy Too!
Link up your recipe of the week

Orange and Cardamom Cupcakes
Makes 12 large cupcakes


175g self raising flour
175g slightly softened butter
175g caster sugar
3 medium eggs
Zest of one whole orange
Juice of ½ navel orange
1 heaped teaspoon cardamom


100g softened unsalted butter
350g plain icing sugar
Orange food colouring
Juice of ½ navel orange
2 Dropss of orange oil if desired


  1. Preheat the oven to 190c/ Fan 170c/ Gas 5.  Fill a muffin tin with 12 large cupcake cases.
  2. Cream together the butter and sugar until light and fluffy. Then add in the orange zest and cardamom and mix together with an electric mixer.
    Adding in the orange zest and cardamom
  3. Next add two eggs and sift in the flour. Mix with an electric mixer until combined.  If your mix is fairly wet, you won’t need the third egg. (I did!)
  4. Then add in the final egg and mix until your cake batter comes together. 
  5. Juice 1 navel orange and stir ½ into the mix.  Save the other half for the icing.
    Finished cake batter
  6. Spoon the mix into the 12 muffin cases and bake in the oven for 17-18 minutes until golden on top and a metal skewer inserted in the cake comes out clean.
    Cakes ready for cooling
  7. Remove from the oven, remove from the tray and cool on a wire rack.


  1. Chop 100g of unsalted butter and add to a clean bowl. Using an electric mixer soften the butter until it becomes light, fluffy and creamy.
  2. Slowly add in the icing sugar and beat until all the icing sugar in incorporated and a smooth buttercream is formed.
  3. Add in some orange food colouring and beat to incorporate.  Keep adding until you reach your desired colour.
  4. Mix in the remaining juice from the navel orange.
    Preparing the buttercream
  5. Transfer the buttercream to a piping bag fitted with an open star nozzle.
  6. Pipe a swirl onto the top of each cake and then top with sprinkles or decorations if desired.

Orange and Cardamom Cupcakes

Store in an airtight container for 2-3 days or serve immediately. 


  1. I love the sound of orange and cardamom - yummy! They look delicious and very well iced, something that I still need to get to grips with! #recipeoftheweek

    1. Thanks Denise. I used to be rubbish at icing - it is just practice that gets you there!

  2. Sounds a gorgeous combination of flavours and they look very pretty indeed. Thanks for linking up to #recipeoftheweek - I have pinned and tweeted this post and there's a fresh linky live at 6pm :)