Ingredients:
429g all-purpose flour
265g icing sugar
1/2 tsp salt
3 tsp baking powder
375ml (1 1/2 cups) of milk
125ml vegetable oil
125g butter
2 tbsp yogurt
1 tsp vanilla extract
2 large eggs
(For orange cream frosting), 1/2 cup butter, softened.
3 1/2 cups icing sugar
1 pinch of salt
2 tbsp orange juice
2 tsp vanilla extract
2 tbsp honey
10 people
15 Min.
20 Min.
Directions:
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1
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
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2
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn the mixer on low speed and allow it mix for a couple of minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
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3
Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
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4
Add the wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
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5
Fill each cupcake liner 3/4 of the way (use an ice cream scoop to transfer the batter into the cupcake liners, this is a quick and easy process otherwise you use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
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6
In a large bowl, beat the softened butter, sugar and salt until smooth. Add orange juice, honey and vanilla. Beat until smooth and creamy.
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7
Fit the end of your piping bag with a 6B piping tip and frost in a donut swirl.
