For best results, always weigh ingredients where a weight is provided
Instructions
Preheat the oven to 180C / 350F / 160C fan forced. Line a muffin tin with cupcake liners.
Sift together the plain flour, cornflour, baking powder and salt and mix well.
Using beaters or a stand up mixer, beat the butter and sugar until light and creamy. Add the eggs one at a time, beating well between each. Add the vanilla and orange zest and beat well.
With the mixer on very low or by hand, mix in half of the flour mixture, then add the milk, then finish with the flour.
Divide the batter equally among the paper cases (this makes 12 large cupcakes). Bake for 18-20 minutes until a toothpick inserted comes out with just a couple of crumbs on it. Transfer to a cooling rack.
For the frosting, whisk the milk and flour together in a small saucepan over a low heat. Keep whisking until it thickens. It needs to be quite thick like a thick custard. Cool this mix completely before using it in the frosting. You can cool it quickly by pouring it into a cool bowl and placing in the fridge or freezer.
Once the flour / milk mix is cool, beat together the butter and sugar until really creamy. About 5 minutes. Scrape down the bowl a few times through the process. Add the flour / milk mix to the butter & sugar and beat for another 5-7 minutes. If it looks like it separates near the start, don't worry, just keep on beating. It will all come together into a beautiful, almost whipped cream looking frosting. Finally add the vanilla, orange juice, zest and salt and give it one final whip to fully mixed.
Notes
I use an Australian standard 20ml tablespoon (= 4 teaspoons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
I use corn starch a lot in my baking. Cake flour is a combination of all-purpose and corn starch but in Australia is not so readily available. I use this combo in my recipes a lot instead of using cake flour.
TOOLS USED IN THIS RECIPE
I love these silicone muffin trays for the shape these give my cupcakes and because they're so flexible.
A medium ice cream scoop is perfect for portioning the cupcake batter
A handheld beater or stand mixer will make mixing easier.
A silicone spatula makes sure nothing gets left behind
A cupcake corer makes cutting the little holes in the centre so simple
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.