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.


  1. Beat sugar and Stork Bake until light and creamy.
  2. Add eggs one at a time, beating well after each addition.
  3. Combine the naartjie zest, sifted flour, baking powder and vanilla powder.
  4. 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.
  5. Combine the castor sugar with naartjie zest and sprinkle a little over each cupcake.
  6. Bake for about ten minutes or until done.
  7. Makes about 24 cupcakes (can also be baked as a loaf cake).


  1. Add 2 cups of icing sugar combined with 250g of Stork Bake.
  2. 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.