Sweet cupcakes with a hint of orange, adorned with two-flavored creams – learn how to turn them into a cake fit for any occasion!
Ingredients
- Sugar – 300 g
- Powdered sugar – 240 g
- Eggs – 4 pieces
- Ground coffee – 2 teaspoons
- Butter – 300 g
- Orange – 2 pieces
- Baking powder – 2 teaspoons
- Salt – 1 pinch
- Wheat flour – 360 g
- Cream cheese – 400 g
- Frozen raspberries – 80 g
Decoration (Optional)
- Sugar flowers – 30 g
- Chocolate hearts – 30 g
Preparation
Step 1: Baking the Cupcakes Cream together softened butter, sugar, salt, and grated zest from 2 oranges until smooth. Add eggs and mix well. Combine flour and baking powder with juice squeezed from 2 oranges, then add to the mixture. Divide the batter into the cups of 2 baking trays lined with paper liners. Bake in a preheated oven at 175°C for 25-30 minutes. Let them cool. Brew 50 ml of espresso from ground coffee, then let it cool. Press raspberries through a sieve to extract the pulp.
Step 2: Preparing the Cream Sift powdered sugar through a sieve. Mix half with cream cheese. Gradually add the remaining powdered sugar, one tablespoon at a time, and beat until creamy, about 5 minutes. Divide the cream in half. Mix half with 4 teaspoons of raspberry pulp. Mix the remaining cream with 3-4 teaspoons of cold espresso.
Step 3: Decorating the Cupcakes Transfer the creams into two pastry bags fitted with star-shaped tips, and pipe onto 10 cupcakes each. Decorate cupcakes with raspberry cream with sugar flowers, and those with espresso cream with chocolate hearts. Arrange them alternately on a multi-level cake stand. Chill in the refrigerator until serving.
