Chocolate Orange Mini Cakes

Ingredients:

For the cake:

200 g Stork, softened, (or butter)

200 g caster sugar

4 medium eggs

2 tsp orange extract

165 g gluten free self raising flour

25 g cocoa powder, (ensure it's dairy free if necessary)

1/4 tsp baking powder

1/4 tsp xanthan gum

For the buttercream:

150 g icing sugar

75 g Stork (or butter)

50 g dark chocolate, melted, (ensure dairy free if necessary)

1 tsp orange extract

For the top:

Chocolate orange segments (be careful - Terry’s Chocolate Orange is now “may contain”)

Method:

1. Preheat your oven to 180C (160C Fan) and prepare a muffin/mini cake tin.

2. Cream together your softened butter and sugar using an electric hand whisk. Do so until lighter in colour and fluffier in texture.

3. Gradually add your eggs one at a time, mix in alongside the orange extract.

4. Sift your gluten free flour, cocoa, baking powder and Xanthan gum and then mix with an electric hand whisk until combined.

5. Spoon your mixture into your prepared muffin/mini cake tin and place in the preheated oven for 20 minutes.

6. After 20 minutes, remove from the oven (check with a skewer it's fully cooked) and leave to cool in the tin. After 10 mins, remove from the tin and place on a cooling rack.

7. Whilst the muffins cool you can make the chocolate orange buttercream. Mix with a hand whisk on a high speed for about 5 minutes. The butter should change from a more yellow colour to being a lot more pale.

8. Melt your dark chocolate (I do this is the microwave), put to one side to cool whilst making the rest of the buttercream.

9. Add your icing sugar gradually to the butter (I do this in two stages) until fully combined.

10. Now add in your melted dark chocolate and orange extract and mix briefly to combine. It should be the right consistency at this point.

11. Pipe (or spread) the icing over the top of the muffins/mini cakes and then place chocolate orange segments on top to finish.