When I saw my girlfriend Justine's little clementine cakes on her "Pastry and Travel" blog, I really wanted to make them. Well, I completely changed the recipe, but the spirit and inspiration are there 😉
These orange cupcakes are delicious. The citrus flavor is subtle (you can still smell it) and helps reduce sugar in the dough. For more indulgence, I added a real icing from below, all dripping is voluntary. I love it when it flows from indulgence ^^. You can ignore the glaze, but in this case it will be necessary to sweeten your paste for a good balance.
They are delicious and low in calories, so take advantage of them (the next sweet recipe will be much less, ah, ah!).
ingredients: (for 8 individual cakes)
For the glaze:
8 cc icing sugar
1 teaspoon orange flower
a splash of water
Preheat the oven to 180 ° C.
Peel and grate the orange.
Combine flour, baking powder and vanilla sugar.
In a bowl beat the eggs in an omelet. Then add the yogurt, juice and orange zest.
Pour the liquid preparation into the dry preparation in a net while mixing with a whisk.
Divide the preparation into individual cake pans. For my part, I used this Silikomart mold (click) that I think is very beautiful. Be careful not to overfill this type of mold because the preparation will swell during cooking and can escape mold.
Bake for about 15 minutes.
Let cool before leaving.
For icing, simply mix the icing sugar with the orange blossom (or water), if the preparation is too thick, just add a little water (on the contrary, if it is too liquid, add sugar. I do this with the naked eye ).
Add a tablespoon of frosting to each cake. You can also try simple, but in this case I recommend adding 30 g of sugar to the dough to compensate for the lack of glaze.