Last week my studio was photographed for publication in a magazine. Details to follow at a later date. The photographer, Nick Rouillard, was accompanied by his girl and technical consultant, Wendy Edwards and his artistic director, Mike Rouillard.
I served vanilla cupcakes frosted with orange buttercream, studded with chocolate chips and tea.
Vanilla Cupcakes with Orange Buttercream Frosting
- 4 oz/115g butter, at room temperature
- 4 oz/115g caster (granulated) sugar
- 2 large eggs, at room temperature
- half teaspoon vanilla extract
- 4 oz/115g self-raising flour or plain flour plus 1 teaspoon baking powder
- juice of half an orange
- softened butter
- icing (powdered) sugar
- Belgian milk chocolate chips
Preheat the oven to 170C/325F.
Line a 12 hole muffin tin with paper cases.
N.B. When I made these I used an American 12 hole muffin pan and paper muffin cases that I bought in the UK. There was enough batter to fill 8-9 of the cases about 2/3 full. There are paper cupcake cases available over here which are slightly smaller than the muffin cases. If you are using these, you should get about 12 cupcakes from this recipe.
Cream together the butter, sugar, eggs and vanilla. Stir in the flour. Divide the mixture between the paper cases. Bake for 15-20 minutes until golden and springy.
Mix together the juice of half an orange and a few tablespoons of softened butter. Add enough icing sugar to make a fluffy frosting. Spread lavishly over the cupcakes. Garnish with chocolate chips.
Wendy and the Cupcake
Photograph by N. Rouillard