I had been trying to save it for a special occassion, but a little goes a long way. The aroma when I opened it was AMAZING! I really want to try making hot chocolate with it once the weather gets cooler. I used the classic hummingbird bakery recipe for their chocolate cupcakes, but simple replaced the cocoa powder with the orange cocoa powder.
Here are all the ingredients you need. 100g plain flour, 20g cocoa powder, 140g caster sugar, 40g butter, 1 1/2 teaspoons baking powder, a pinch of salt, 120ml milk, 1 egg and a few drops of vanilla extract. (oh and preheat the oven to gas mark 3!)
First you put all the dry ingredients and the butter into your mixer and mix well until it resembles sand.
Then, whisk together the milk, egg and vanilla and add to the mix. Mix well until smooth (but be careful not to overmix!)
Spoon into a muffin tin lined with 12 cupcake cases.
Bake in the oven for about 22 minutes.
Ta-da! Then make the icing. I used the magnolia bakery's recipe this time, which can be found here . I also mixed in a little red and a little yellow food colouring to make it a lovely orange colour. With the orange and brown cases, they looked kind of like halloween cupcakes!
The cake was lovely, with just a subtle hint of orange with the chocolate. The icing slightly over powered the flavour of the cake though, so I think that next time I would make add a bit of orange zest or orange juice to the icing to complement the sponge cake.