Recipes

Blood Orange Fairy Cakes

blood orange fairy cakes. A simple recipe for late winter or early spring when blood oranges are in season.

Blood oranges are in season. These gorgeous oranges, looking very similar to regular oranges on the outside, have got a beautiful colour on the inside; ranging from a light reddish orange to a dark, purpley, beetroot coloured flesh.

There are many things you could make with them. Blood orange curd is one delicious example (my mouth watered just by typing that) or maybe a blood orange marmalade.

I fancied making something rather simple in my first experiment. Naturally it had to be a cake. So I decided on blood orange fairy cakes.

I grated zest to go in the sponge and used the juice, and there was a lot of juice, to make the icing. The result was a rich tartness. Moreish. In fact, so moreish I’m thinking of making some more. Because this lot didn’t last five minutes.

Blood oranges are in season. These blood orange fairy cakes or cupcakes are beautifully zingy with the addition of zest and juice from the orange.

Makes 12 Blood Orange Fairy Cakes

Equipment

  • An electric mixer always makes life easier but it isn’t imperative; a wooden spoon will do the job.
  • Large bowl for the sponge, smaller bowl for the icing.
  • Zester (cheese grater is fine using the smaller holes) and juicer.
  • 12 cupcake cases
  • 12-hole muffin/cupcake tin. {I say a muffin/cupcake tin rather than the smaller fairy cake tin because if you use a large case and tin you can cut the sponge cakes flat and create a smooth top with the icing. Of course, you can use the smaller holed tin if you have that and ice any which way you like.}
  • Wire rack for cooling.
  • Bread knife.

Ingredients

For the sponge

  • 170g caster sugar
  • 170g butter
  • 3 eggs
  • 170g self-raising flour
  • grated zest of two blood oranges

For the icing

  • 500g icing sugar
  • juice of two blood oranges
  • a little water in case the juice isn’t enough to make a firm consistency

Blood oranges are in season. These blood orange fairy cakes or cupcakes are beautifully zingy with the addition of zest and juice from the orange.

Method

  1. Pre-heat your oven to 160 degrees fan.
  2. In a large bowl cream together the sugar and the butter until well combined.
  3. Add the eggs, plus a spoonful of the flour to prevent splitting, and beat again.
  4. Add the flour and the zest and mix.
  5. Add two desert spoonfuls to each cake case.
  6. Place in the oven for 15-20 minutes. They’ll be ready when you press gently and the sponge springs back again.
  7. Remove from the oven and allow to cool on a wire rack if you have one.
  8. Now you can start on the icing. Place the icing sugar into the smaller bowl and add the juice of the oranges a little at a time. You’re looking for a stiff-ish consistency but not so stiff so it won’t flow and fill all the little gaps. If you don’t have enough juice then add a little hot water from the kettle.
  9. When the cakes are cool take a knife to cut off the risen centre (see picture above).
  10. Using a spoon place icing on the top of each cake so it flows to the edges of the cupcake case.
  11. Allow icing to set. Then eat!

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Blood oranges are in season. These blood orange fairy cakes or cupcakes are beautifully zingy with the addition of zest and juice from the orange.

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4 Comments

  • Reply Emma

    These look delicious, I’ll have to try them someday, thanks for the recipe! :)

    18th March 2016 at 2:09 am
  • Reply Kayleigh

    This is different! I’ve never heard of blood orange cupcakes before. That pink icing looks delicious!

    18th March 2016 at 11:44 am
    • Reply Helen Redfern

      Thank you, Kayleigh. The colour all came from the blood oranges. No food colouring in sight!

      18th March 2016 at 12:16 pm
  • Reply penny

    So pretty!! I have never taken to blood oranges, which is probably daft., but those little cakes look gorgeous X

    31st March 2016 at 11:09 am
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