Ingredients for Orange Cupcakes:
Unsalted butter 1/2 cup
Caster sugar 2/3 cup
Eggs 3
Vanilla essence 1-1/2 tsp
Orange essence 1/2 tsp
Orange zest of 1 orange
Flour 1-1/2 cups
Baking powder 1-1/2 tsp
Salt ¼ tsp
Milk 1/4 cup
For Cream Cheese Frosting:
Cream cheese 8 ounces
Butter 3 tbsp
Vanilla essence 1 tsp
Icing sugar sifted 1-1/2 cup
Method:
Place the sugar and orange zest into the bowl of your mixer and blend until moist and fragrant.
Add in butter and beat until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla and orange essences.
In a separate bowl whisk together the flour, baking powder and salt.
Alternately add the flour mixture and milk, Evenly fill the cupcakes cases with the batter and bake for about 18-20 minutes at 180 degrees C or until nicely browned and a toothpick inserted into a cupcake comes out clean.
Remove from oven and place on a wire rack to cool.
Once the cupcakes have completely cooled, frost with icing.
For Cream Cheese icing:
Beat cream cheese and butter until smooth, creamy and well blended.
Blend in the vanilla essence.
Gradually add the icing sugar until you reach the desired consistency.
Ingredients White Chocolate Orange Cheesecake:
Biscuit crumbs 1 packet
Melted butter 4 tbsp
For Filling:
Orange juice 1 cup
Gelatin powder 2 tbsp
Chopped white chocolate 300 gm
Cream cheese 14 oz
Caster sugar 1/3 cup
Cream 1 cup
Orange zest 2 tbsp
Orange slices to decorate
Grated white chocolate to decorate
Method:
Mix the melted butter with crushed biscuits.
Press on the base of a 9-inch springform tin and let set in freezer.
To make the filling:
Soak gelatin in orange juice or milk.
Gently heat till dissolved but do not let boil.
Set aside.
Beat cream cheese and add in sugar, then mix in the dissolved gelatin.
Melt the white chocolate and add in when little cool.
Fold in the zest and cream.
Mix all well.
Pour over base and let set.
Once set decorate with orange slices and grated chocolate and serve.
White Chocolate Orange Cheesecake by Zarnak Sidhwa
Ingredients for Orange Soufflé:
Separated eggs 2
Caster sugar 3 oz
Orange colour pinch
Gelatin 1 tbsp
Milk or orange juice ¼ cup
Milk 1 cup
Flour 1 tbsp
Orange essence ¼ tsp
Cream 8 oz
Method:
Mix sugar, yolks, flour, and little cold milk to make a paste.
Put this in remaining milk and cook till thick, stir using a whisk continuously.
Remove and add dissolved gelatin.
Cool slightly.
Beat egg whites stiff and fold in along with the cream in the custard.
Add orange colour and orange essence.
Pour in a mould and chill, or they can be chilled in individual cups or orange skins, halved and orange pulp scooped out.
Orange Soufflé by Zarnak Sidhwa
Ingredients for Orange Pannacotta:
Orange (peeled separated into segments) 1
Orange juice 1 cup
Sugar 1 cup
Cream 1 cup
Salt to taste
Gelatin 3 tsp
Warm milk 1/4 cup
Orange rind 1 tsp
Hung yogurt 2 tbsp
Whipped cream 2 tbsp
Method:
Put ½ cup sugar in a pan, add ½ cup water and heat till it caramelizes.
Put cream, remaining sugar and a pinch of salt in a bowl and mix well.
Place gelatin in another bowl, add milk and let it soak.
Add grated orange rind and orange strips to the caramelized sugar.
Add cream mixture and mix well till the sugar melts.
Switch off the heat.
Add orange juice and mix well.
Add gelatin-milk mixture and mix well.
Strain the mixture into a bowl.
Keep in the refrigerator to cool slightly.
Mix hung yogurt and whipped cream in another bowl.
Add the orange mixture, little by little and mix well.
Pour into glasses let set.
Garnish with orange segments and serve chilled.
Orange Pannacotta by Zarnak Sidhwa
