Sweet Orange Teacakes
Enjoy the bright flavours and eye appeal of these delicious, moist cakes made with the goodness of fresh orange! Decorate with edible flowers to create a spring masterpiece!
Servings Prep Time
2dozen 20minutes
Cook Time
20-30minutes
Servings Prep Time
2dozen 20minutes
Cook Time
20-30minutes
Ingredients
Fluffy Orange Buttercream
Instructions
  1. Heat oven to 350 degrees F.
  2. Prepare your pans by spraying and lightly flouring. I used heart-shaped cupcake pans and then presented them upside down, with the top “bump” sliced off. (and eaten) You could use regular cupcake pans as well.
  3. In a large bowl, beat softened butter and sugar until fluffy. Add the vanilla and beat again.
  4. In a separate bowl, sift together the flour, baking soda, baking powder and salt.
  5. Mix together your orange juices, rind, and vinegar.
  6. Add your dry ingredients and your juice mix to the mixing bowl with the butter and mix until the batter is smooth.
  7. Spoon your batter evenly into your cupcake pans. 2/3’s full works well.
  8. Bake for about 20 minutes or until a skewer inserted into the cake comes out clean.
  9. Let cool completely before icing.
Fluffy Orange Buttercream
  1. In a large mixing bowl, beat butter until fluffy.
  2. Add the remaining ingredients and beat until you have the desired texture, adding more sugar or juice as needed.
  3. Using a large tip on an icing bag (or a ziplock bag with the corner cut and the tip pushed in) pipe your icing onto the cooled cakes. Generously decorate with edible flowers for a beautiful and delicious treat!
Recipe Notes

The cakes can be made a day or two ahead and stay moist. The buttercream is better fresh.