I don’t think that there is anything much better than baking some delicious treats to cheer myself out of a bad mood and to get myself into an autumnal spirit. I am so excited to bring out the thick, wooly jumpers and wrap up warm with hot drinks and warm soups in front of the fireplace. So to get into the autumnal swing of things, I decided to fill the house with the scent of cinnamon and orange (very festive) and bake some Cinnamon & Candied Orange Peel Cupcakes.
Candied Orange Peel
You will need:
- Peel of two large oranges
- 1 cup of granulated sugar
- Medium sized pan of boiling water
- Wooden spoon
- Small sharp knife
- Wire rack
- Air-tight storage container
- Granulated sugar to sprinkle
1. Firstly collect together the left-over orange peel and carefully use a small, sharp knife to remove as much of the white pith attached to the ‘skin’ of the orange as you can. Don’t worry if you don’t get all of it, you won’t taste the bitterness in the end result.
2. Bring a pan of water to the boil and then add the peel. Simmer gently for about 10 minutes until the peel starts to look translucent.
3. After 10 or so minutes, spoon out the peel onto a wire rack above a baking tray and set aside. Add the 1 cup of granulated sugar to the boiling water and stir using the wooden spoon until dissolved. Then add the peel back into the pan and simmer for a further 10 minutes until the peel is soft and translucent in appearance.
4. Finally, take the peel out of the pan and onto the wire rack again and leave until the peel feels tacky. Transfer into an air-tight container and add about a tablespoon of granulated sugar. Give it a good shake and voila! The peel will keep for a good few days (perhaps even longer if you prevent yourself from eating it).
Now onto the cupcakes…
Cinnamon & Candied Orange Peel Cupcakes
- 120g Self-Raising flour
- 120g Soft brown sugar
- 120g Margarine
- 2 Eggs
- 1/2 tsp Baking powder
- 1 tsp Ground Cinnamon
- 3 tbsp Candied Orange peel
You will also need:
- Large mixing bowl
- Electric whisk (or regular whisk or a stand mixer)
- Measuring spoons
- Weighing scales
- Wire rack
- Cupcake cases
- Muffin baking tray
- Disposable piping bag and an open star piping nozzle (similar)
1. Preheat your oven to 180°C/Gas Mark 4 and place 12 cupcake cases in a muffin tin, and set aside. Measure out the margarine and soft brown sugar, place into a mixing bowl and whisk until light and fluffy in texture.
2. Sift in the flour, baking powder and cinnamon. Add both eggs and give another whisk up until all the mixture is well combined.
3. Using scissors, cut up the Candied Orange Peel into small squares (the size is up to you) and add into the mixture, stir well and then evenly separate the batter into 12 cupcake cases. Place in the oven for 12-15 minutes or until golden brown. Place the cupcakes on a wire rack and set aside to cool – this gives you plenty of time to wash up and to prepare the icing.
For the icing:
- 300g Icing Sugar
- 100g Margarine
- 1/2 tsp Vanilla Essence
1. Measure the ingredients into a large mixing bowl, mix together thoroughly (I find this easier with an electric hand whisk as it makes the mixture light and fluffy).
2. Place the icing into a disposable piping bag fitted with whatever nozzle you want, I went for a open star tip with one slightly bigger slit that creates a beautiful rose effect.
3. Starting in the centre, evenly pipe the buttercream icing on top of the cupcake in a circular motion. Don’t worry if it doesn’t look perfect – not all flowers are identical!
4. As a final touch I decided to thinly cut up some more of the candied orange peel that I had left over and sprinkle it on top of the icing. And there you go, 12 delicious cinnamon and candied orange peel cupcakes…yum!