Ingredients

The following ingredients have 4 Servings
  • 1.5 Cup Maida / All purpose Flour
  • 1 Cup Sugar
  • 1 tbsp Corn Flour
  • 1.5 tsp Baking Powder
  • ¼ tsp Baking Soda
  • 1 Pinch Salt
  • ⅓ Cup Oil
  • ½ Cup Curd
  • ½ Cup Orange Juice
  • ¼ tsp Orange Essence
  • 1 Drop Orange Food Colour

Instruction

  • First, assemble with all the ingredients. I used fresh orange juice with little pulp.
  • To a wide bowl, pour the oil and curd. Then add the sugar and whisk till the sugar dissolves.
  • Place a sieve over the same bowl, then add maida, baking powder, baking soda and salt. Sift all the dry ingredients once.
  • Pour the orange juice and if preferred add 1 drop of orange food colour.
  • Add orange essence and whisk for 10 to 15 strokes, till no air pockets are visible (never over whisk else the cupcakes turn dense) By the meantime, preheat the oven for 10 minutes at 180c / 350F.
  • Line a muffin tray with the cupcake liners. With an ice cream scooper or spoon, pour the batter to 3/4th level of the liner (Don’t pour to full height as the batter overflows, when the cupcake raises). Gently tap the tray twice, so that the air bubbles release. Place the tray in the oven and bake it for 15 to 20 minutes at 180c or till a toothpick inserted in the centre of the cupcake comes out clean. Remove the cupcakes and allow it to cool down.
  • I have done a simple cream cheese frosting with a pinch of orange food colour and 1 drop of orange essence (refer my Strawberry Cake Recipe), you can even have it plain, it tastes good too.Do try this Orange CupCake Recipe for this Christmas Season.