White Blood Cupcakes

White blood cupcakes are light, airy and delicious. Blood oranges have an outstanding balance between citrus and sweet flavours. Blood oranges combined with white chocolate in a flavourful explosion in your mouth. The light sponge of the cupcakes is cloud-like and is the perfect home to harbour the flavours of the blood orange and white chocolate. These cupcakes are heavenly to anyone who loves chocolate and citrus fruits!

Serves: 12

Ingredients

Cupcake

2 cups flour

1¼ cups caster sugar

3 eggs

150 unsalted butter (room temperature)

¾ cup blood orange juice

¼ cup whole fat milk

¼ cup heavy cream

1.5 tsp baking powder

½ tsp salt

2 Tbsp blood orange zest

1 cup white Choco-chips

Glaze

3 Tbsp blood orange juice

1.5 cup icing sugar

Method

Step 1- Cupcake

In a bowl, sift flour, baking powder and salt. Whisk well. Add the butter cut into small cubes and sugar in a large bowl. Cream your butter with a hand blender until the mixture is pale yellow and fluffy.

Step 2

Then add one egg at a time and mix well. Scrape down the bowl occasionally. Now add your zest and blend well. Then blend in ⅓ of your flour, followed by milk and heavy cream. Then another ⅓ portion of the flour and blood orange juice. Mix well and scrape the bowl down occasionally.

Step 3

Mix in all the left flour and blend for 30 seconds on high speed. Now add your milk choc-chips and mix well with a rubber spatula. Preheat the oven to 180°c and line a muffin tray with muffin cases.

Step 4

Fill ⅔ of your muffin cases with the batter. Tap the tray 1-3 times on the slab and place it in the oven. Bake for 18-22 minutes or till the toothpick comes out clean if inserted in the middle of a cupcake. Once the cupcakes are done, take them out of the oven and let them rest in the tray for 3-5 minutes, then take them out and place them on a cooling rack.

Step 5 - Glaze

Now, sift your icing sugar and add blood orange juice to a bowl. Whisk them together till smooth.

Once the cupcakes are completely cooled down, dip the top of your cupcake in the glaze and let the excess drip down and serve.

Tip

1. Beating the butter and sugar together to a fluffy structure and pale colour is essential to get a soft, light sponge.

2. Don't overmix your batter; stop beating till just combined. Overmixing the batter will have the cupcakes gummy and chewy.

3. If your glaze is too runny, add more sugar. A glaze of the right consistency should cover the back of the spoon when dipped in it.