Almond & orange syrup cupcakes
Indulge in the zesty delight of Almond & Orange Syrup Cupcakes with this easy-to-follow recipe. Combining rich almonds, fresh oranges, and a touch of sweetness, these moist, buttery cupcakes are perfect for any occasion. Ready to impress with every bite!
- 20 Mar 2024
- Cook time 35 min
- Prep time 20 min
- 6 Servings
- 8 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 430kcal | 17% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 4.46g | 12% |
| Sugar 15g | 15% |
| Fat | |
| Fat 27g | 32% |
| Saturated 10g | 33% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 80mg | 14% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.33mg | 26% |
| Vitamin B3 1.27mg | 8% |
| Vitamin B6 0.08mg | 4% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.23ug | 10% |
| Vitamin C 27mg | 31% |
| Vitamin E 5mg | 36% |
| Vitamin K 1.42ug | 1% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.29mg | 0% |
| Iron, Fe 1.38mg | 13% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 180mg | 15% |
| Potassium, K 330mg | 10% |
| Selenium, Se 12ug | 21% |
| Sodium, Na 27mg | 2% |
| Zinc, Zn 1.21mg | 11% |
| Water | |
| Water 72g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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