John Myers
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Jasmine Orange Cupcakes
The perfect jasmine orange cupcakes recipe with a picture and simple step-by-step instructions.
Candied orange (the day before):
- 150 g Sugar
- 150 ml Water
- 1 tsp Ascorbic acid
- 1 piece Organic orange
Cupcakes
- 100 g Butter at room temperature
- 70 g Sugar
- 1 pinch Salt
- 1 piece Organic orange
- 3 piece Eggs
- 150 g Durum wheat semolina
- 2 tsp Baking powder
- 100 g Skinned almonds
- 50 g Pistachio nuts
Topping
- 300 ml Freshly squeezed orange juice
- 5 tsp Jasmine tea leaves
- 100 g Sugar
- 250 g Cream
- 1 packet Vanilla sugar
- 12 piece Candied orange
Chocolate sauce
- 120 ml Water
- 7 g Butter
- 30 g Unsweetened cocoa
- 1 pinch Sugar
candied orange slices
- For the candied orange slices, preheat the oven to 80 ° C fan-assisted air the day before, boil down sugar and water in a syrupy saucepan for 3 minutes. Stir in the ascorbic acid. Cut the orange into 1-2 mm thick slices. Dip the slices in syrup, drain and place in the oven on baking paper to dry for 2 hours.
Cupcakes
- Preheat the oven to 160 ° C for the cupcakes. Mix the butter, sugar and salt until creamy. Wash the orange with hot water, dry it, finely grate the peel and squeeze out the juice. Gradually fold the orange peel and eggs into the butter mixture. Mix the semolina, baking powder, almonds and pistachios. Quickly stir the mixture and orange juice (from 1 orange) into the egg mixture. Place the paper liners in the muffin tray and fill in the batter. Bake in the oven (center) for about 20 minutes.
Topping
- Bring the orange juice to the boil for the topping. Add the jasmine tea, bring to the boil again and let it steep for 2 minutes. Pour through a sieve into a second saucepan, squeeze out the tea leaves. Bring the orange juice to the boil with sugar, reduce to a syrupy level for about 10 minutes (open and medium heat). Take the muffins out of the mold and let them cool down briefly. Soak warm cupcakes in syrup and let cool down briefly. Then remove from the mold and let cool down completely. Now whip the cream with vanilla sugar until stiff. Fill in a piping bag with a star nozzle and squirt on cupcakes.
Chocolate sauce
- For the chocolate sauce, boil the sugar and cocoa in water and after 2 minutes add butter, reduce again for 2 minutes. Garnish with candied oranges.
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