I have to declare that whilst these little cupcakes are an arresting sight, they actually taste as good as they look. The orange rind and cream cheese make them so soft and they taste like moist orange scented friands. I am one of those people that sticks whole oranges in the freezer in case I ever need rind or juice. It would probably be better if I zested and juiced the oranges first and put them in a zip lock bag I know. Perhaps I’ll get around to doing that sometime.
I am very excited as these featured on the Cupcakes Spectacular 2008
as well as Cupcakes Take the Cake’s mini round up!
Kaleidoscope Cupcakes
For the cupcake
- 90g butter at room temperature
- 90g softened cream cheese
- 2 teaspoons freshly grated orange rind
- 2/3 cup caster sugar
- 2 eggs at room temperature
- 100g plain flour
- 25g cornflour
Fondant layer
- 1 packet of white fondant (I use Orchid brand)
- 1 egg white
- 1/4 teaspoon orange flavouring essence
Royal Icing decoration
- 1 egg white (30g)
- 1 teaspoon lemon juice
- 150g sifted icing sugar
- Food colouring gels or powders in desired flavours
1. Preheat oven to 150c fan forced or 170c non fan forced.
2. Beat all ingredients except for the flours with an electric mixer until fluffy and pale in colour. Add flours and beat until combined. Spoon into patty tins.
3. Bake for 20-25 minutes. Cool in tin.
4. Make white fondant icing layer (see recipe below) and quickly spread over cakes. Allow to set.
5. Make royal icing (see recipe below). Divide the icing among 6 small bowls (or however many colours you want to have). Colour each bowl of icing and cover with cling film until ready to use. Get your disposable piping bags ready and fit them with a plain small tip. Pipe patterns directly onto the cupcakes.
Fondant icing
Place icing in a small microwave proof bowl and heat on 30% heat for 30 seconds, stir and test, then another 30 seconds. It should look soft like marshmallow spread. Stir in egg white and flavouring. Use immediately. Spread fondant quickly over cakes and to smooth the surface use a wide knife dipped in hot water to smooth surface (the knife will need some water on it or it will stick to the fondant)
Royal Icing
1. Beat egg white with lemon juice until foamy on low speed increasing to medium speed.
2. Add sifted sugar by the spoonful while beating until desired consistency is reached. If too stiff, add a little warm water.
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17 Comments | Add your own
Wow, those colours are so vivid! And so pretty. I love the look and taste of royal icing but I’ve never had the time to try it myself. After seeing how pretty these are, I’ll have to make some time!
Often I’ve purchased a visually stunning cupcake only to find that the beauty was only skin deep.
I’m impressed that these inviting cupcakes are apparantly also tasty underneath their kaleidoscope exteriors! You went to so much trouble with the icing! They’re beautiful! The orange and cream cheese buttercake.. just sounds *divine*. Hubby and I are a big fan of *proper* friands too!
Lorraine!! WOW! I love the idea and you really put efforts on decorating them. I love it! I am sure they are as good as they look. Thank you for sending us your entry, these are truly spectacular!
Cheers,
ab
Hi Katie-Thankyou! I was always really scared of royal icing but now that I’ve (sort of) figured out how to use it, its one of my favourites as its so easy to colour and pipe!
Hi Maria-Thanks
For me, if the item looks good but tastes bad its only half the fun. I think the orange rind and the cream cheese elevated it from an ordinary cupcake to one of the most delicious! I agree, proper friands with almond meal are divine!
Hi arfi-Thanks so much! Once the icing was made came the fun bit although I kept running out of interesting patterns to pipe it
Thanks for putting together the Cupcakes Spectacular! 
Just one word for these…STUNNING! I love them…cupcake art at it’s brilliant best! Very arresting indeed…
This look gorgeous! Can’t wait to try them out.
These are just wonderful. Had to say so after spying them on the lovely Cupcakes Take the Cake! Just stunning.
How pretty! You must’ve had a great time mixing up those colours!
Hi Deeba-Thanks so much!
They’re not shy looking cupcakes are they 
Hi Kimberly Ann-Cool-let me know what you think!
Hi Cakespy-Thankyou! The icing was a bit fiddly and stressful but I’m glad they turned out ok
Hi Y- Thanks! I was trying to make all the patterns and colours work and just crossing my fingers that it would work out
just delightful
love the vivid colours
Congratulations Lorraine on being featured..and not just once!! You deserve to be rewarded for your culinary efforts!
Hi airy fairy-Why thanks!
The cupcakes just wouldn’t be the same without the technicolour icing.
Hi Maria-Thankyou
I’m so pleased about that! It was a nice surprise to wake up to.
I am so into cupcakes right now! I did a cupcake decorating class on the weekend at Sydney Community College and it was fabulous, messing about with fondant and royal icing and colours. Now I’m just looking for an excuse (and some time) to make a couple of dozen gorgeous cupcakes …. hmmm cake. I’ll make a note of this recipe!
Hi Alison-Oh cool, I’ve seen those courses in the mail. They sound quite interesting. Did you feel you learnt a lot?
If you’re looking for a book that has great decorating ideas along with yummy cupcakes, the Womens Weekly cupcakes book is my bible!
Lorraine,
Yes, I do feel like I learnt a lot - and I’m looking forward to teaching my children. Miss 9 and Miss 7 will think playing with coloured fondant is like grown-up playdoh, which is how I felt on Saturday. It was super-fun and very creative. Plus, I got pizza on Norton St for lunch and twelve cupcakes to take home. Win-win, really!
Hi Alison-That’s great to hear. Playing with the coloured fondant is rather quite a bit like playdoh come to think of it!
I like the plan: play with colourful fondant playdoh, pizza for lunch and 12 cupcakes to take away!
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