so of course, with such a history together, i set about today making a cupcake in tribute to the very yummy, and very more-ish, Terry's Chocolate Orange. it is a clever creation, because it comes wrapped up in foil like an orange, packaged nicely in a box. when you take the chocolate orange out of the box, you are met with the instruction to 'whack and unwrap' - which of course you do with delight (or frustration depending on ones mood) and when you unwrap, each little chocolate orange segment delicately falls away and nestles on the foil waiting to be devoured. so perfect - no peeling, no seeds - just delightful chocolate orange!
so what did i come up with...well, i started with a chocolate orange cupcake that incorporated delicious dark couverture chocolate as well as orange juice and rind. this was then topped with a hint of orange buttercream icing and topped with a lovely segment of chocolate orange! final result...so good. there was a nice richness to the cupcake and the hint of orange buttercream was just enough so as not to overpower the overall taste of the cupcake...and the chocolate orange segment, well one is left in a quandry as to whether to eat it first or save it last. such are the tough decisions of the day!
and what might Terry say?...one can only hope he feels honoured and pleased and continues to grace our planet with his little chocolate orange delights!
Chocolate Orange Cupcake
2½ oz semi sweet chocolate - coarsely chopped
1 tsp orange rind, grated
2/3 c. orange juice
3½ oz butter - softened
1 cup brown sugar
2/3 c. self raising flour
2 tbsp cocoa powder
1/3 c. almond meal
1 Pre-heat the oven.
2 Line a 12 cupcake pan, with cupcake papers.
3 Place the chocolate, orange rind and juice in a small saucepan.
4 Stir over a low heat until melted and smooth.
5 Put the butter, sugar and eggs in a bowl and beat with electric beaters until fluffy.
6 Sift the flour and cocoa into the butter mix. Add the almond meal and chocolate mix.
7 Mix until just combined.
8 Divide the mixture evenly between the cake cases.
9 Bake for about 25 minutes - until firm to touch.
10 Allow to cool for a few minutes and then transfer to a wire rack.
Makes 12 cakes.
A hint of orange buttercream icing
4 oz butter
2 c. icing sugar
¼ c. orange juice
cream butter until light and fluffy.
slowly add icing sugar, alternating with orange juice until preferred consistency is reached.
pipe and decorate.