My Boomerang Won't Come Back Chocolate Orange Cupcakes
Tuesday, March 23, 2010 at 12:20AM 
my boomerang won't come back cupcake
Like a lot a Aussie kids we were given a boomerang to throw in the backyard and throw it I did, throw 'plonk', throw 'caught in tree', throw 'over the neighbours fence', throw 'hit mum, in trouble'. Then one day I threw it & I realised it was actually coming back, 10.5 seconds of jubilant jumping up and down, 10.6 seconds before I realised it was coming straight at me. I wasn't a very coordinated child so I just counted down (or is that up?) to the 15 seconds it took to connect with my nose. That was the last of the boomerang!!
On to todays Chocolate Orange Cupcake recipe;
My high school friend Cindy makes fun of me about not taking shortcuts & yes, I do prefer creaming butter & sugar rather than all in one bowl cakes, I may (ok I do!) shun stock cubes for boiling up bones, I'm rather too fond of my sieve & every time Cindy phones I'm sieving something… but I have a few exceptions ( I do so Cindy!!) including this fabulous quick chocolate cupcake recipe that is moist and a little bit brownie like with a crinkled flat top.
To make it even quicker the recipe uses a 100 gram block of flavoured Lindt Excellence Chocolate. Today I'm using Lindt Excellence Orange intense, other occasions I might use Lindt Excellence Chilli, Mint intense or Ginger to change the flavour of the cakes.
todays cupcakes flavoured with Lindt intense orange with almond silvers
Ingredients
120g plain flour (4oz)
2 tbs *dark dutch process cocoa
3/4 tsp baking powder
100g block Lindt Excellence Orange Intense chopped (3oz)
170g butter (6oz)
215g sugar (7.5oz)
3 large eggs room temperature
Method
Pre heat oven to 180C (350F) line a 12 cup muffin pan with paper liners
Sift together flour, cocoa & baking powder, set aside. Place the butter & chocolate in a heatproof bowl over a pan of simmering water, stir frequently until chocolate mix is melted and smooth. Cool for 15 minutes.
Use a wooden spoon to stir the sugar into the chocolate mixture & mix until combined. Stir in eggs, one at a time until incorporated. Fold in the flour mixture, until there is no traces of flour, but do be careful not to overmix.
Divide the batter between the 12 paper liners, bake 20 to 24 minutes. Remove to a cooling rack for 5 minutes before removing cupcakes from pan to cool completely.
Frost with orange frosting, orange icing, chocolate or chocolate orange frosting. I used the white chocolate swiss meringue frosting from the pocky stick cakes, recipe here, replace the pink colour with orange and replace strawberry essence with a few drops of orange oil or 2 teaspoons of orange zest.
Cakes keep up to 3 days in a covered container.
*use whatever cocoa you have if you can't get dark dutch processed cocoa. Dutch processed cocoa gives you a rich dark chocolate colour and isn't as bitter as other cocoas.
* fondant boomerang made by mixing three shades of brown fondant lightly together, shape into a boomerang, dry overnight and decorate with food colour and food colour markers.
cupcakes adapted from Shelly Kaldunski's Cupcakes chocolate cupcakes recipe
Reader Comments (4)
Yum! these look fab! My fiance' is a big chocolate/orange fan!
Kim @ http://frostmeblog.blogspot.com
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Mmmmmm......can't wait to try this, sound so delicious! And I just love your tiny boomerang! Thx heaps xx
You have the coolest idea. I love the flavor combo here.
Wonderful shot!
What a fantastic looking cupcake. The boomerang is adorable, and the story that went with it was great (except for your nose).
:)