Greek · Dessert
Greek Butter Cupcakes with Powdered Sugar
A Greek take on the humble butter cupcake, scented with orange zest and a splash of brandy, baked until golden and finished with a thick, old-fashioned dusting of powdered sugar instead of frosting.
$1
15 minsPrep
19 minsCook
64 minsTotal
EasyLevel
Nutrition per serving
349Calories
4.6gProtein
18.1gFat
41.7gCarbs
24gSugar
0.7gFiber
313mgSodium
96mgChol
10.9gSat Fat
69mgPotassium
33mgCalcium
1.3mgIron
0.2mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0.9gAlcohol
Goes well with
Ouzo Aperitif
local
Greek Coffee
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 180°C (160°C fan) and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining holes halfway with water.
2
Cream the softened butter and 30g sugar with a hand mixer for 2-3 minutes until pale and fluffy.
3
Beat in the egg a little at a time, then mix in the orange zest, vanilla extract and brandy.
4
Sift the flour and baking powder together and fold into the butter mixture in two additions, alternating with the milk, until just combined.
5
Divide the batter evenly between the 2 lined holes and smooth the tops.
6
Bake for 18-20 minutes until risen, golden and a skewer inserted into the centre comes out clean.
7
Transfer the cupcakes to a wire rack and leave to cool completely, about 30 minutes.
8
Once fully cooled, dust generously with the ground powdered sugar just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g Butter, softened
- 30g30g Sugar White
- 28g28g Egg, beaten
- 45g45g All Purpose Flour, sifted
- 3g3g Baking Powder
- 20g20g Whole Milk
- 5g5g Orange, zested, flavouring
- 3g3g Vanilla Extract
- 6g6g Brandy, flavouring, 60% alcohol retained
- 16g16g Sugar White, ground to powder, topping, 1
