Bill Woods is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah cooks orange & poppy seed cupcakes with cream cheese icing

Adapted from the Women’s weekly quick mix orange cake:

Orange cake ingredients 
150 gram butter, softened
Finely grated orange rind of two oranges
2/3 cup (150g) caster sugar
3 eggs
2 cups self-raising flour
1/4 cup (60ml) milk
Juice from one orange
1/4 cup poppy seeds

Method
1 Preheat oven to 180°C (160°C fan-forced). Grease a 20cm-round deep cake pan.

2 In a medium bowl beat butter, and rind with an electric mixer.

3. Add caster sugar, beat. Add eggs, one at a time. Mixing between.

4. Add flour, milk and poppy seeds, mix until combined.

5. Spread mixture into pan or cupcake tray. Bake 40 minutes for cake, 20 for cupcakes. Stand cake 5 minutes; turn, top-side up, onto wire rack to cool

For cream cheese icing:
Beat one block of softened cream cheese with 50 grams of softened butter. Gradually add icing sugar until you reach your desired texture.
Add rind of one orange (or to taste)

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