LOLA’s Gluten-Free Orange Chocolate cupcake is a charming flavour combination inspired by a popular british treat called a Chocolate Orange. We are a little obsessed by citrus in our bakery, so it was easy to create this mouthwatering cupcake, bursting with fresh orange. Our heavenly chocolate ganache-style frosting finishes this off perfectly. to add to the benefits of this cupcake (as if we needed to!), it’s gluten free, so those who are gluten-intolerant needn’t miss out.
muffin pan lined with 12 muffin cases
Makes 12
Put the sliced oranges, 500 g/2½ cups of the sugar and 250 ml/1 cup water in a saucepan and bring to a boil. Reduce the heat to low and simmer, uncovered, for 1½ hours, or until the liquid has almost evaporated and the oranges are coated in syrup.
Transfer the contents of the pan to a blender or food processor and blitz until smooth. Let cool. This purée can be prepared a day in advance and refrigerated until needed.
Preheat the oven to 180˚C/350˚F/ Gas 4.
Put the eggs and remaining sugar in a mixing bowl and whisk with an electric hand mixer until just combined. Add the almonds and baking powder and whisk again. Add the orange purée and whisk until well mixed.
Divide the mixture between the muffin cases. Bake in the preheated oven for 25–30 minutes or until they spring back when you press them, and a skewer inserted in the middle comes out clean. They will not rise very much. Remove from the oven and let cool completely on a wire rack before decorating.
Put the cream in a saucepan over medium heat and heat until just starting to bubble around the edges.
Remove from the heat and stir in the chocolate. Stir until the chocolate has melted and you have a glossy ganache. Let cool for a few minutes.
Fold in the mascarpone and mix gently until evenly incorporated. Spread the frosting over the cold cupcakes using a spatula. Decorate with candied orange peel or grated orange zest.