ORANGE CHOCOLATE & BASIL CUPCAKE

 

This classic American cupcake became a worldwide phenomenon in the early 21st century. In this recipe, we use the classic combination of orange and chocolate and highlight it with a touch of basil. 

Preparation time: 40 minutes (Serves 2) 

For Cupcakes 

Ingredients:

•       1 cup refined flour

•       1 tsp baking powder

•       ¼ cup cocoa powder

•       1 cup sugar granulated

•       1 tbsp instant coffee

•       ½ cup extra virgin olive oil

•       ½ cup milk

•       ½ tsp vanilla extract

•       1 tbsp shredded basil Mineral salt as required 

For Frosting

 

•       3 tbsp unsalted butter (at room temperature)

•       3 tbsp orange marmalade

•       2 tbsp milk

•       2 tbsp coconut milk

•       Pinch of cardamom powder

•       ½ cup sugar (powdered)

•       Orange rind (finely chopped

 

Preparation:

•       For the cupcakes, preheat the oven to 180°C/350°F and line a muffin tin with paper liners

•       Whisk together the refined flour, baking powder, salt, cocoa powder and granulated sugar in a large bowl

•       Stir the instant coffee and ½ cup of boiling water in a small bowl

•       Add it to the flour mixture along with the extra light olive oil, milk, vanilla and egg and stir well to combine

•       Divide the batter evenly among the muffin cups

•       Bake till the tops are firm to the touch

•       Remove from the oven and let it cool completely on a wire rack

•       For the frosting, in a stand mixer (or using a handheld electric mixer and a medium bowl), beat the butter, marmalade, milk, coconut milk, cardamom powder and half the sugar together on medium speed till smooth

•       Slowly add the remaining sugar, beating till creamy

•       Spread a generous amount of the frosting on top of the cooled cupcakes and sprinkle with the orange rind

•       Serve at room temperature