Delight your customers with our orange and lemon cupcakes, featuring Filippo Berio's mild and light olive oil, they are the perfect blend of tangy citrus and sweet indulgence. The light, fluffy sponge infused with fresh zest and creamy frosting offers a refreshing twist that really stands out.
Orange and lemon cupcakes
Ingredients120ml Filippo Berio Mild and Light olive oil 175g self-raising flour ½ tsp baking powder 150g caster sugar 2 large eggs Grated zest and 4 tbsp juice from 1 medium orange Grated zest ½ lemon |
MethodPre-heat the oven to 180ºC/350ºF/Gas Mark 4. Put muffin or cupcake cases into a 12-hole muffin tin. Measure all the ingredients into a large bowl and beat until blended. Spoon evenly into the paper cases. Bake in the preheated oven for 15-20 minutes until risen and golden brown. Transfer the cupcakes onto a wire rack to cool. For the buttercream, beat together all of the ingredients to make a creamy, thick icing. Either spread over the cupcakes or transfer the buttercream to a piping bag fitted with a nozzle. Pipe on top of the cakes. Decorate with fine strips of lemon zest. |
Recipe courtesy of Filippo Berio.
