Almond & orange syrup cupcakes
Almond & orange syrup cupcakes combine nutty almond flavour with zesty orange for a moist and delightful treat. These easy-to-make cupcakes are topped with a sweet orange syrup that enhances their rich, buttery base.
Cook time 35 min
Prep time 20 min
Ingredients:
1/2 cup butter1/4 cup sugar
2 eggs
1 cup self-raising flour
1 cup almonds
1/4 cup milk (1% fat)
2 oranges
2 tbsp orange juice
Almond & orange syrup cupcakes are a delightful blend of nutty almonds and zesty oranges, creating a sweet treat that's perfect for any occasion. The rich buttery base is complemented by the vibrant and tangy flavor of fresh oranges, making these cupcakes both moist and flavorful. Not only are they a joy to bake, but they're also sure to be a hit with family and friends.
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a 12-cup cupcake or muffin tin with cupcake liners.
- If using whole almonds, use a food processor to grind them into a fine meal. Set aside.
- In a medium bowl, whisk together the self-raising flour and ground almonds. Set aside.
- In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until the mixture is light and fluffy. This should take about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
- Gradually add the flour and almond mixture to the butter and sugar mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
- Fold in the orange zest gently.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- While the cupcakes are baking, prepare the orange syrup. In a small saucepan, combine the orange juice and sugar.
- Heat over medium heat, stirring occasionally, until the sugar is dissolved. Allow the mixture to simmer for about 5 minutes until it thickens slightly. Remove from heat and set aside.
- Once the cupcakes are done baking, remove them from the oven and let them cool for about 5 minutes in the tin.
- While they are still warm, use a skewer or toothpick to poke several holes in the top of each cupcake.
- Spoon the warm orange syrup over the cupcakes, allowing it to soak in thoroughly.
- Transfer the cupcakes to a wire rack to cool completely.
- Enjoy your Almond & Orange Syrup Cupcakes once they have cooled. These cupcakes can be stored in an airtight container for up to three days.
These Almond & orange syrup cupcakes are a refreshing twist on the traditional cupcake, combining the delightful flavors of almonds and oranges. Whether you're baking for a special occasion or just to satisfy your sweet tooth, this recipe is sure to impress. Enjoy these cupcakes with a cup of tea or coffee for the perfect afternoon treat.
Almond & orange syrup cupcakes FAQ:
Bake the Almond & Orange Syrup Cupcakes in a preheated oven at 350°F (175°C) for about 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Yes, you can use sliced almonds, but it is best to grind them into a fine meal using a food processor for the best texture in the cupcakes.
Store any leftover Almond & Orange Syrup Cupcakes in an airtight container at room temperature for up to three days. For longer storage, consider refrigerating them.
This recipe requires a standard 12-cup cupcake or muffin tin. Make sure to line it with cupcake liners before filling with batter.
To adjust the sweetness of the orange syrup, simply increase or decrease the amount of sugar in the syrup preparation according to your taste preference.
Tips:
- Ensure your butter is at room temperature before starting to make it easier to cream with the sugar.
- Grind the almonds finely to achieve a smoother texture in your cupcakes.
- Don't skip the self-raising flour as it ensures the cupcakes rise properly.
- Use freshly squeezed orange juice for the best flavor.
- Zest the oranges before juicing them to avoid wasting any part of the fruit.
- If you prefer a stronger almond flavor, you can lightly toast the almonds before grinding them.
- To make the syrup, combine the orange juice with a bit of sugar and heat until slightly thickened, then pour over the cupcakes while they are still warm for a delicious glaze.
Nutrition per serving
6 ServingsCalories 430kcal
Protein 10g
Carbohydrates 40g
Fiber 4.46g
Sugar 15g
Fat 27g
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