I am so honoured to partner up with Stork Bake again this year to bring you my best bakes.
In celebration of World Baking Day, I came up with these naartjie and vanilla cupcakes. If you don’t have naartjies available, create a dried powder from the rind of your favourite sweet citrus.
Photography: Hein van Tonder
Naartjie and Vanilla Cupcakes
(Developed for Stork Bake)
- 1 ½ cups sugar
- 1 cup Stork Bake
- 4 eggs
- 3-4 teaspoons ground dried naartjie zest
- 2 ½ cups flour
- 2 ¼ tsp baking powder
- scrapings of one to two vanilla pods/1 tsp vanilla powder
- 1 cup milk
- ½ cup of castor sugar
- 1 teaspoon ground dried naartjie zest
Light Cream Frosting:
- 2 cups Icing Sugar
- 250g Stork Bake
- 5ml Vanilla Essence
Candied Citrus Pieces
Canned Citrus Fruits
Preheat fan-forced oven to 160 degrees Celsius. If using a conventional oven, preheat to 180 degrees Celsius. Line muffin trays with paper cases.
- Beat sugar and Stork Bake until light and creamy.
- Add eggs one at a time, beating well after each addition.
- Combine the naartjie zest, sifted flour, baking powder and vanilla powder.
- Add these dry ingredients along with the milk, a little at a time to the egg mixture, until all is well combined. Pour into the paper cases.
- Combine the castor sugar with naartjie zest and sprinkle a little over each cupcake.
- Bake for about ten minutes or until done.
- Makes about 24 cupcakes (can also be baked as a loaf cake).
- Add 2 cups of icing sugar combined with 250g of Stork Bake.
- Add 5ml Vanilla essence. Add more as desired.
Top with crushed candied citrus if desired.
An alternative presentation if serving immediately; top with a canned mandarin segment.