Celebration Cup Cakes

Ingredients

Cupcakes
165g butter, softened to room temperature
3/4 cup CSR Caster Sugar
3 eggs, lightly beaten
1/2 cup light sour cream
1 1/4 cups self raising flour
Rind of 1 orange
1/2 cup white choc bits (optional)

Fruity Frosting
90g butter, at room temperature
1 1/3 cup CSR Soft Icing Mixture, sifted
I tablespoon lemon or orange juice

Method

Preheat oven to 190ºC conventional or 170ºC fan forced

Beat butter and CSR Caster Sugar in a mixing bowl until light and creamy.
Add eggs, gradually beating between each addition, then stir in sour cream.
Sift flour three times and fold flour and orange rind through mixture. Spoon batter into 20 paper lined 1/3 cup muffin pans. Sprinkle with choc bits. Cook for 15 – 18 minutes or until golden brown. Cool completely before icing. Spread with frosting and sprinkle with coloured sugar.

Comments

Fruity Frosting - Combine all ingredients in a food processor and process until well combined.

Coloured sugar - Add a few drops of food colouring to CSR Caster Sugar. Stir well and sieve to distribute colour.

Caster Sugar

Ingredients: cane sugar

Caster sugar dissolves easily so it is ideal for meringues, puddings, jellies and cake mixes. When used in baking, the smaller sugar crystals caramelise evenly so it produces a fine golden colour in the finished product.
Being a superfine white sugar it can be used as a dry topping, often sprinkled over fruits or baked goods as a light dusting finish.

Soft Icing Mixture

Ingredients: cane sugar, starch (Tapioca)

While no cake would be complete without it, icing sugar can also be used to make goodies such as shortbread, cream fillings, marshmallow, and fondant; anywhere a smooth, soft finished texture is required. CSR Soft Icing Mixture is ideal for your favourite cakes and biscuits that need a softer setting mixture.