INGREDIENTS

Cupcake dough

• 200g flour
• 1 1/2 tsp baking power
• 3 eggs
• 100ml olive oil
• orange zest
• 3 handfuls of sliced almonds
• 50ml orange juice
• 50ml milk

Buttercream

• 4 egg whites
• 225g sugar
• 350g butter
• 2tsp orange extract

INSTRUCCIONS

Mix butter and sugar until fully integrated, then add the eggs and mix again. Sift together flour and baking power and add to the previous mixture. Then add the orange juice and orange zest and whip until they are fully incorporated. Finally add milk and sliced almonds. Fill the baking cups about half way and bake them for 20 minutes at 180ºC.

Meanwhile, elaborate the buttercream and for that, in bowl of double boiler heat the sugar and egg whites until sugar is disolved. Beat the mixture until stiff and add butter at room temperature. To finish add the orange juice and orange food colour.

To elaborate the icing, sift the icing sugar and incorporate the orange juice and milk until well blended. Then, gradually add the food colour.

INGREDIENTS

• 500g flour
• 80g sugar
• 80g butter, at room temperature
• 250ml warm milk
• 25g fresh yeast
• Pinch of salt
• 1 egg
• 1tsp vanilla extract
• 1 egg yolk and 2 tbsp milk, to paint.
• 1tbps sugar and 1/2 tbsp orange-flower water, to decorate