Olympic Torch Cupcakes
These gorgeous Olympics themed cupcakes are perfect for your little ones this month to get them in the sporting spirit!
For the cupcakes:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups granulated sugar
2 teaspoons orange zest
1 teaspoon lemon zest
2/3 cup unsalted butter, at room temperature
4 large eggs
2/3 cup sour cream
1/2 teaspoon vanilla extract
+ 12 icecream cones
For the Icing:
1 cup unsalted butter
3 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
The juice of 1 orange
Make the cupcakes: Preheat oven to 165°C. Line two muffin tins with muffin cases.
- Sift together the flour, salt, and baking soda in a large mixing bowl.
- Combine the sugar and citrus zest. Using a hand or stand mixer, cream together the butter and sugar until light and fluffy. Add eggs one at a time, and continue mixing. Alternate adding dry ingredients and sour cream to mixture. Add vanilla, and mix just until incorporated.
- Fill cupcake tins about 2/3 full, and bake for 20-25 minutes or until light-golden brown and springy. Allow to cool completely before frosting.
Make the frosting: Cream butter, sugar, and salt until combined. Add vanilla and orange juice, and beat for 5 minutes or until light and fluffy. The frosting should be thick enough to pipe. If it is too stiff, thin it by adding orange juice 1 teaspoon at a time; if it is too thin, thicken it by adding sifted powdered sugar 1 teaspoon at a time. Add a drop of yellow food colouring and mix until icing is fully coloured, then add a drop of red food colouring and roughly mix for marbled effect.
Decorate the cupcakes: To assemble, peel the muffin cases off of each cupcake and anchor the cupcakes in the ice cream cones with a dab of frosting. Transfer the frosting to a pastry bag fitted with a star tip, and pipe.
Tag us on Instagram @mylittlepartyauckland so we can see your fabulous creations! X