Gluten-free Orange Cupcakes with Melt in the Middle Lindor Truffles

Orange chocolate is a little like Marmite, you either love it or hate it! I happen to love it, so I was really excited when I was sent some of these new orange Lindor truffles to try and they didn't disappoint. The orange is a beautiful subtle flavour that melts in the mouth. It really is a moment of bliss. I decided that instead of eating them all in one glorious gluttony act of selfishness I would experiment with a bake I could share with you and my family. Nice aren't I? (Insert grinning emoji here).

I don't know about you but oranges always remind me of autumn, maybe it's the fantastic vibrant orange colour or memories of bonfire night with hot mulled wine or Winter Pimms topped off with slices of fresh oranges. Sadly for me Pimms is a little out of the question but a cheeky cupcake or two is very much allowed! This recipe really is a celebration of the mighty orange. It's a gluten free vanilla sponge (can be made with normal flour) with an orange Lindor Truffle tucked inside for a delicious melted suprise, topped with an orange cream-cheese frosting and a slice of candied orange. Sounds yummy right? Well it is and it's actually pretty easy to make. The longest part is making the candied orange, which you might want to do the night before, but it's really easy. If you're short on time they also look great without, you could add a little curl of orange peel, or a fresh segment of orange or how about a second truffle?!

 For 15 cupcakes you will need

300g gluten free flour

50g ground almonds

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

110g butter 

200g unrefined caster sugar 

25g demerara sugar

250ml buttermilk

1 large egg

1 teaspoon vanilla bean pasta

Zest of one unwaxed orange
A box of orange Lindor Truffles by Lindt

Firstly put the truffles in the freezer for a few hours before you start baking.

Preheat the oven to 170 fan

Mix the dry ingredients in a medium sized bowl and set aside.

In a large bowl use an electric whisk to mix together the butter, sugar, egg, buttermilk and vanilla bean paste. 

Add the dry mix a little at a time until combined.

Add half the mix to cupcake cases before adding a truffle into each and topping off with the rest of the mixture.

Cook for 15-17 minutes. Cool in the tin. 

For the orange cream cheese frosting you will need

50g butter

125g cream cheese

140g icing sugar

Zest of a large orange
1/2 teaspoon vanilla bean paste

Cream the butter and cream cheese together and add the sugar and orange zest. Top the cakes and add a candied orange slice.

For the candied oranges you will need 

2 cups of water

1/2 cup sugar 

Two navel oranges 

70% dark chocolate 

Slice the oranges to 1/4 of an inch and then cut in half. In a large pan add the boiling water and sugar. Bring to boil and add oranges in a single layer. Turn over a few times and keep it boiling for 7-10 minutes. Then simmer on a lower heat for half an hour turning every now and then. Wait a few minutes for them to cool and add to a sheet of baking parchment. Leave for 6-7 hours or over night. 

Heat the chocolate in a bain Marie or microwave. Dip one end of the candied orange into the chocolate and let it set on baking paper.

Now bring it all together starting with a layer of cream cheese frosting followed by a candied orange slice and enjoy!

I'm entering this recipe in to The Great Denby Cake Off competition because I think this recipe is a great celebration of autumnal colours and flavours. More details (here) for anyone else who wants to enter.

Emma Xx