Candied Orange Mini Cupcakes

Excited by how easy it was to make candied orange peel from the Selah cooking class (below), I had to try it at home (and mainly because I had nothing to do yesterday) and yep! easy peasy.

Candied Orange Mini Cupcakes
Makes approx. 20

Candied Orange
4 oranges
¾ cup water
¾ cup caster sugar + extra to coat

Method

1. Use a vegetable peeler to peel the oranges and julienne. In a small pot, bring some water to the boil. Add peel and let it boil for 30 secs. Take them out and plunge them into ice water. Drain and pat dry.

2. Make the sugar syrup by adding equal parts water and sugar (3/4 cups should be enough for 4 oranges). When it comes to the boil, add the peel and boil until translucent.


Translucent

3. Put the peel onto a wire rack to dry. Once dried coat them in caster sugar.

Tip: Don’t throw out the syrup. You can use it to pour over cakes, puddings or use it as bitter orange cordial.


Bitter orange cordial

Candied Orange Cupcakes

Ingredients
100g butter, room temp and cubed
1/3 cup caster sugar
2 eggs
1 cup plain flour
2 tsp baking powder
Dash of milk
2 tbsp candied orange peel

Method
1. Cream the butter and sugar, then add egg one at a time until mixed.

2. Add the candied peel, flour, baking powder and milk. Mix until combined.

3. Put in mini cupcake cups and bake for approx.10mins.

Before


After

To decorate
Melted dark chocolate
Candied Peel

Method
Spread the melted chocolate on top of the cupcakes and decorate with the candied peel.