A couple of week's ago, Dan Lepard published a delicious sounding recipe for Orange Custard Cream Cupcakes in The Guardian. These beautiful cupcakes were made with cream in the batter instead of milk, and were filled with an orange custard.
To make some concessions to my waistline, I left out the orange custard, which was based entirely on cream, but I made the cupcakes using the cream, and was pleasantly surprised:
The icing, made with orange juice and zest, provides a lovely fresh flavour to the cupcakes, so don't skip it.
These cupcakes are tangy, moist and soft, at least partially due to the cream. The cupcakes went in a flash at work - the proof of the pudding is in the eating, I say!
Oh are these like the cupcake versions of the biscuit? :)
ReplyDeleteI love Dan Lepard's column. I haven't tried this recipe yet, but it sounds delish!
ReplyDeleteLove the look of the orange glaze on top. They look delicious!
ReplyDeleteHi Lorraine, the cream is just whipping cream.
ReplyDeleteThese look great! I love the orange and the cream. Is it sad that I want to eat one of these for breakfast? :)
ReplyDeleteI subscribe to Dan Lepard's recipes from the Guardian, they are fabulous. I've got this one bookmarked. I'm glad to hear they worked so well. I'd probably omit the filling too.
ReplyDelete*kisses* HH
Wow, they look really tender. I like your sensible version without the filling!
ReplyDeleteI love these cupcakes too! gloria
ReplyDeleteThese look absolutely mouthwatering!!!!
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