Orange Curd Cupcakes

When I saw Shirley posted the beautiful Lemon Meringue Cupcake one month ago...I told myself I had to try it but I've changed the lemon curd to orange because I prefer the zesty orange flavor in my bakes. It is no surprise to me that this cupcake turned out perfect fresh tasting with the hint of orange flavor in every bite. I specially baked this Orange Curd Cupcake for Cookie's 12th Birthday and everyone at home really enjoyed it.

My cupcake turned out beautifully from this silicone mould that Sarah-Jane sent to me. I really love it...the mould is super soft and it is so easy to use. I definitely want to use this silicone mould again to make some dessert for sure. Please visit Sarah-Jane to check more of her new silicone moulds product @SiliconeMoulds.com

Orange curd

100ml Orange juice

30g Butter

55g Sugar

1 egg yolk

1 large egg

Finely grated rind of one orange

Orange Cupcake

250ml/1 cup Whipping cream (dairy cream)

3 tbsp Orange juice

220g/1 cup Sugar (used 200g)

2 Eggs, lightly beaten

225g/1 1/2 cups self raising flour

Finely grated rind of 1 orange

Here is the recipe

For orange curd, heat orange juice and butter in a small saucepan and simmer until butter has melted. Add sugar, orange zest egg and yolks and cook, whisking continuously until mixture becomes thick and glossy. Leave to cool.
Place whipping cream, orange juice, sugar and eggs in a large mixing bowl and whisk until smooth.
Gradually add flour and zest and continue whisking until mixture is thick and smooth.
Fill batter into mould about halfway and then drop two teaspoon of the orange curd and top up batter to 3/4 full of the mould.
Bake at preheat oven 180C for about 20-25 mins or until cakes spring back to touch.
Leave cake to cool and remove from mould. Pipe some melted chocolate on the cupcake as desired or add some frosting on top.