Ingredients:

  • 175 g All-Purpose Flour
  • 1 ½ tsp Baking Powder
  • ½ tsp Fine Sea Salt
  • 115 g Unsalted Butter, softened to room temperature
  • 175 g Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 tbsp Fresh Orange Zest
  • 60 ml Freshly Squeezed Orange Juice (for cake batter)
  • 120 ml Buttermilk, room temperature
  • 1 tsp Pure Vanilla Extract
  • 60 ml Freshly Squeezed Orange Juice (for Syrup Soak)
  • 60 ml Water (for Syrup Soak)
  • 50 g Granulated Sugar (for Syrup Soak)
  • 120 ml Freshly Squeezed Orange Juice (for Glaze Concentrate)
  • 2 tbsp Granulated Sugar (for Glaze Concentrate)
  • ¼ tsp Orange Food Colouring (optional)
  • 225 g Unsalted Butter, softened (for Buttercream)
  • 450 g Icing Sugar, sifted
  • 2 tbsp Heavy Cream
  • 1 tsp Vanilla Bean Paste
  • 1 pinch Fine Sea Salt (for Buttercream)

Instructions:

  1. Preheat oven to 175°C (350°F). Line the muffin tin with 12 paper cases.
  2. Combine Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  3. Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and granulated sugar until light and fluffy (about 3-4 minutes). Scrape down the sides.
  4. Add Eggs and Zest: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Beat in the orange zest and vanilla extract.
  5. Alternate Wet/Dry: On low speed, alternately add the dry ingredients in three additions and the buttermilk/orange juice mix in two additions (starting and ending with the dry ingredients). Mix only until just combined—do not overmix.
  6. Bake: Divide the batter evenly among the 12 liners (filling about ¾ full). Bake for 20-22 minutes, or until a skewer inserted into the centre comes out clean.
  7. Cool: Allow the cakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before assembly.
  8. Prepare Syrup Soak: Combine 60 ml orange juice, water, and 50 g sugar in a small saucepan. Heat until sugar dissolves fully. Set aside to cool slightly.
  9. Prepare Glaze Concentrate: Combine 120 ml orange juice and 2 tbsp sugar in a separate small saucepan. Bring to a boil, then reduce heat and simmer until the liquid reduces by half and becomes thick and syrupy (about 10 minutes). Stir in optional colouring. Set aside to cool completely.
  10. Make Buttercream: Beat the softened butter using an electric mixer until very smooth and pale (3-4 minutes). Gradually add the sifted icing sugar, mixing on low speed until incorporated, then increase speed to medium-high.
  11. Finish Buttercream: Beat in the heavy cream, vanilla bean paste, and salt. Continue beating for 3-5 minutes until the frosting is light, fluffy, and holds stiff peaks.
  12. Soak the Cakes: Once the cakes are completely cool, gently brush or drizzle the cooled Orange Syrup Soak over the tops of the cakes. Let stand for 5 minutes to absorb.
  13. Create the Swirl Effect: Place about 1/3 of the white buttercream into a separate small bowl. Stir in 1-2 tablespoons of the cooled Orange Swirl Glaze concentrate until you have a vibrant orange frosting.
  14. Load the Piping Bag: Smear stripes of the orange frosting mixture vertically up the inside walls of the piping bag. Fill the centre of the bag with the remaining white vanilla buttercream.
  15. Pipe and Serve: Pipe a generous swirl onto the top of each cupcake. Finish with a small sprinkle of orange zest, if desired.