Michelle says “I love baking, it some how calms me down after a long week at the office.”
Chocolate Orange Poppy seed Cupcakes
110g self -raising flour
2 tablespoons Pams Cocoa powder
3/4 teaspoon Pams baking powder
60g soft unsalted butter
75g caster sugar
2 eggs
1 1/2 tablespoons milk
2 tablespoons poppy seeds
Orange and chocolate icing:
90g cream cheese
1 egg
55g icing sugar
1tablespoon finely chopped glacé orange
Pams chocolate buttons
Instructions :
Sift flour, cocoa and baking powder into a bowl.
Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs , one at a time, beating well after each. Fold flour mixture into butter mixture alternately with milk, then stir in poppy seeds until well combined.
Line a 6 hole (1/3 – cup – capacity) muffin tin with paper cases, then divide mixture among cases and bake at 180C for 25 minutes or until a cake tester withdraws clean. Coll cakes in tin for 5 minutes before turning onto a wire rack for cooling.
For Orange icing, using a wooden spoon, combine cream cheese, egg and sugar in a small bowl and beat until smooth. You could add melted chocolate buttons to half the mixture to create the marble effect as shown in the pictures below or melted white chocolate buttons for a white topping. Pipe onto cooled cupcakes.
For decoration:
Melt Pams white or dark chocolate buttons and squiggle them onto baking paper. Cool down and break them up to decorate cakes as per picture below.
