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COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Chocolate Orange Christmas Cupcakes

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These beautiful cupcakes are sure to impress your friends and family at your Christmas parties. They also make a great Christmas gift!

12 cupcakes

Easy 40 Minutes

Ingredients

Ingredients

For the recipe  Chocolate Orange Christmas Cupcakes

For the cake:

12 - 15 Dr. Oetker Muffin Cases
35 g Dr. Oetker Fine Dark Cocoa Powder
165 g Margarine
165 g Caster Sugar
130 - 165 g Self-Raising Flour
3 Medium Eggs
10 ml Valencian Orange Extract (2 tsp)

To decorate:

tsp Edible Glitter Dust Sprinkling of Gold & Silver
400 g Dr. Oetker Chocolate Buttercream Style Icing (1 tub)
30 g Dr. Oetker Glamour & Sparkle Sprinkles

preparation

Preparation

Step 1: 1.       Preheat the oven to 180°C (160°C Fan, 350°F, Gas Mark 4). Line a muffin tray with 12 muffin cases. In a bowl cream together the caster sugar and margarine until creamy and smooth. Add the eggs and Orange Extract and mix to a smooth consistency.  

Step 2: 1.       Sift the flour and Cocoa Powder on top of the mixture and fold until all the mixture is combined together. 

Step 3: 1.       Divide the mixture between the muffin cases and place in the oven. Bake your cupcakes for 20-25 minutes until the baked and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15minutes and then remove and place on a wire rack to cool completely.

Step 4: 1.       Once cooled, put your buttercream onto a piping bag fitted with a star nozzle. Pipe a buttercream peaked swirl onto each cupcake. Sprinkle with the Glamour and Sparkle sprinkles and finish with some lustre dust for the perfect festive touch!

Nutritional Information for the recipe Chocolate Orange Christmas Cupcakes

Per Serving Per 100 g / ml
Energy 1486 kJ
355 kcal
1583 kJ
378 kcal
Fat 18.14 g 19.30 g
Carbohydrate 43.58 g 46.36 g
Protein 4.11 g 4.38 g

preparation

Preparation

Step 1: 1.       Preheat the oven to 180°C (160°C Fan, 350°F, Gas Mark 4). Line a muffin tray with 12 muffin cases. In a bowl cream together the caster sugar and margarine until creamy and smooth. Add the eggs and Orange Extract and mix to a smooth consistency.  

Step 2: 1.       Sift the flour and Cocoa Powder on top of the mixture and fold until all the mixture is combined together. 

Step 3: 1.       Divide the mixture between the muffin cases and place in the oven. Bake your cupcakes for 20-25 minutes until the baked and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15minutes and then remove and place on a wire rack to cool completely.

Step 4: 1.       Once cooled, put your buttercream onto a piping bag fitted with a star nozzle. Pipe a buttercream peaked swirl onto each cupcake. Sprinkle with the Glamour and Sparkle sprinkles and finish with some lustre dust for the perfect festive touch!

Nutritional Information for the recipe Chocolate Orange Christmas Cupcakes

Per Serving Per 100 g / ml
Energy 1486 kJ
355 kcal
1583 kJ
378 kcal
Fat 18.14 g 19.30 g
Carbohydrate 43.58 g 46.36 g
Protein 4.11 g 4.38 g