It’s that time of year again…
Blood orange season! ❤
They’re so irresistibly beautiful. I love the reddish blush.
After dragging myself through what feels like waaay more than my fair share of illness this winter, the miserable, stormy weather of late and a stressy time at work too, anything that will even remotely brighten up my day – I welcome with open arms!
And these little beauties, do exactly that!
In the past, I’ve made a blood orange, almond and thyme cake, a zesty blood orange drizzle loaf, an upside-down blood orange cake and even a blood orange panna cotta. This time, I went for some pretty little cupcakes.
But not just any old cupcakes!
I’m talking moist orange and poppy seeds sponge, topped with luscious swirls of zesty mascarpone whipped cream topped with a segment of candied blood orange.
And you know – oranges are loaded with vitamin C – which let’s be honest, we could all do with more of to fend off any winter germs and nasties…
So basically, this is not a cheeky treat but actually more like health food.
They’re only around for a few weeks a year so grab some while you can and get on it.
You won’t regret it!
Beautiful and delish!
Candied blood oranges
- 1 blood orange, thinly sliced
- 1 cup of water
- 1 cup of granulated sugar
- 200g caster sugar
- 110g salted butter
- 2 medium eggs
- Zest of 2 blood oranges
- 165g flour
- 0.5tsp baking soda
- 2 tbsp poppy seeds
- 120ml buttermilk
- Juice of one blood orange
- 85g icing sugar
- Zest of 1 blood orange
- 65g mascarpone
- 600ml double cream
Candied blood oranges
- Add the sugar and water to a frying pan. Heat on medium-low heat until the sugar dissolves.
- Add the sliced blood oranges in a single layer. If they overlap slightly, this is fine as they’ll shrink a little once they start cooking.
- Leave to simmer gently for 45-50 minutes turning over occasionally throughout.
- Once done, remove and leave on a wire rack to cool then cut each slice into quarters.
- Preheat the oven to gas mark 5 and line your cupcake tin with 12 cases.
- Cream together your butter and sugar until light and fluffy.
- Add the eggs, one by one, mixing well between each addition.
- Add the orange zest, mixing once again.
- In a separate bowl, combine the flour and baking soda, mix well.
- Add a third of the flour mix to the sugar and butter mixture, whisk to combine, before adding half of the buttermilk.
- Repeat this process until all your ingredients have been added and combined then add the poppy seeds. Mix to combine.
- Divide the cupcake batter into the prepared cases and cake for 15-20 minutes or until a cake tester comes out clean.
- Once done, place on a wire rack quickly poke each cupcake 4-5 times with your cake tester before brushing over with the orange juice.
Frosting & decoration
- Add all the ingredients to a large bowl. Whisk until the mixture holds and is just thick enough to pipe – avoid over whisking as the cream will curdle!
- Using a piping bag and tip, swirl on the frosting before topping with a segment of candied blood orange.