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Chocolate And Orange Cupcakes With Fennel Seeds

Sarah Montgomery
Light and moist chocolate and orange cupcakes with fennel seeds and a creamy orange buttercream frosting.
Print Recipe
Servings 10

Ingredients
  

For The Cupcakes

  • 150g unsalted butter, softened
  • 150g demerara sugar
  • 2 large eggs
  • ½ tsp vanilla extract
  • zest of 1 medium orange
  • 130g plain flour
  • 1 ½ tsp baking powder
  • pinch of salt
  • 2 tbsp cocoa powder
  • 1 tsp fennel seeds

For The Orange Buttercream Frosting

  • 100g unsalted butter, softened
  • pinch of salt
  • 400g icing sugar
  • juice of 1 medium orange
  • 2 heapful tbsp golden syrup
  • 1 ½ tsp vanilla extract

Instructions
 

  • Preheat your oven to 180c (160c fan) and line a 12 hole muffin tin with cupcake cases.
  • Cream the butter and sugar together. Slowly add the eggs, one at a time. Add the vanilla extract and zest of one orange, mix until combined.
  • In a separate bowl mix the flour, baking powder, salt, cocoa powder and fennel seeds together.
  • Fold in the dry ingredients to the wet.
  • Fill each cupcake case and bake in the oven for 12 - 15 minutes.
  • For the orange buttercream frosting
  • Beat the butter and salt together until smooth. Add half the icing sugar, half of the juice of one orange, 1 tbsp golden syrup, the vanilla extract and continue to mix. Then add the rest of the icing sugar, the rest of the juice of the orange, 1 tbsp golden syrup and mix until it's thick and creamy.
  • Once the cupcakes have cooled, pipe the buttercream frosting onto your cupcakes.
  • Freeze any leftover buttercream and use for your next batch!