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Orange Monkey Cupcakes

by Nick Makrides
Orange Monkey Cupcakes

I once heard someone call Donald Trump, (one of the worst human beings on earth, come and me trump fans) an ‘Orange Monkey’. I’d argue monkeys are far smarter than he is. I have some other creative words to call him. Email me if you’d like to hear them.

#BunkerBoy

An orange cupcake filled with chocolate sauce, topped with orange frosting.

Orange Monkey Cupcakes

Orange Monkey Cupcakes

Serves 20

5 from 2 votes
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Course: Dessert, American
Cuisine: American

Ingredients

Cupcakes

  • 3 1/2 cups plain flour all-purpose
  • 1 1/4 cups caster sugar superfine
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups full-cream milk whole
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract vanilla bean paste
  • 1/2 cup Chocolate sauce
  • 1/4 cup orange sprinkles
  • 6 drops orange food gel

Frosting

  • 1 batch Swiss meringue buttercream frosting
  • 1 tsp orange essence
  • 6 drops orange food gel


Instructions

Cupcakes

  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add orange juice, eggs, oil, orange food gel and orange essence in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  • Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  • Bake for 30-35 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  • To prepare frosting add orange food gel and orange essence to frosting and mix until well combined.
  • Once baked and cooled core the centre and fill with chocolate sauce.
  • Fit the end of a piping bag with a Wilton 1M tip and frost in a swirl. Finish with sprinkles.

Notes

Cupcakes can be stored in an airtight container for up to three days.

Nutrition

Serving: 20g
Calories : 203kcal
Carbonhydrates: 22g
Protein: 3g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 31mg
Sodium: 166mg
Potassium : 52mg
Fiber: 1g
Sugar : 3g
Vitamin A: 169IU
Vitamin C: 0.1mg
Calcium: 53mg
Iron: 1mg
Nutrition Disclosure

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