Bergamot Orange Cupcakes

The other day I bought a jar of candied Greek Bergamot peels in syrup, they looked really attractive and bergamot oranges are not something that seem to be well known in New Zealand (even if many here drink Earl Grey tea!). I confess of having eaten some just by themselves (a bit of an indulgence really), but mostly they are perfect for topping cakes (and cupcakes).

Bergamot Cupcakes

Ingredients

120 g butter

3 eggs

130 g sugar

1/2 tsp lemon zest

200 g self-rising flour

60 ml milk

Topping:

Bergamot orange peels in syrup

Makes 12 cupcakes

Preheat the oven to 175°C. Line a 12-muffin tray with cupcakes paper cups.

Melt the butter in a jug, either in the microwave or in the oven (while the oven is warming up for the cupcakes). Place the eggs and sugar in a mixing bowl and whisk, using an electric beater, until the mixture looks light and pale yellow in colour. Slowly add the melted butter and the lemon zest. Keep beating at a low speed now; add half of the flour followed by half of the milk. Add the rest of the flour and milk and keep beating making sure that there are no lumps. Divide the mixture between the 12-cupcake cases.

Bake for about 18-20 minutes, until golden brown at the top. You can also check by inserting a toothpick into the cupcakes: if it comes out clean the cupcakes are ready. Remove the cupcakes from the tin and let them cool down. Brush a little bergamot syrup on top of each cupcake and the top with one piece of bergamot peel (I had to cut my peels as they looked to big for the cupcakes). Simple and delicious!

This recipe is for Sweet New Zealand, the monthly blogging event (and we are now at Sweet New Zealand #20!!) for Kiwis and bloggers living in NZ, this month of March hosted by Lesley at eat, etc.

I also would like to remind all Sweet New Zealanders that:

April 2013 host is Monica from Delissimon

and
May 2013 host is Bridget from After Taste

Please leave me a message if you like to book for June or a another month.

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