Orange Yogurt Cupcake + Chocolate-Butterscotch Ganache Frosting

Rain, rain go away.. come again another day? Rain, rain go away... so that I could go out and play! Damp air, gloomy grey skies, cold wind gushing, has left me spending most weekends buried under a pile of baking books, trying to get some inspiration. But all I could think of was not wanting to change out of my PJs, staying under my sheets of comforter, cuddling a fluffy pillow and go off to Neverland to dream. I recently realised that my blog and passion for food & desserts has been slightly neglected. Forgive me if I had gone MIA. I told myself that I needed to stay focus at work, and that's what I did. So there are a few back dated posts that will be coming right up real soon.

Was it only last week, that we celebrated Halloween? Anyways, I am starting this lovely month of November with early baked Christmas goodies. This is the easiest, tastiest and good looking ORANGE YOGURT CUPCAKE with CHOCOLATE-BUTTERSCOTCH GANACHE FROSTING with easy to make coral blush fondant toppers.

I may start to judge my own productivity level of the day. Looking through a pile of baking books, and all I could think of was cupcake. I must have some, and yes! I had been craving for them a lot lately. This is almost an old-fashion cupcake. It's superlight, moist, and not overly sinful one bit.

Orange and Chocolate is a classic pairing, but I thought why not drizzle some soft butterscotch? The butterscotch gives it a slight toffee-saltiness taste to the the soft silky smooth semi-sweet chocolate ganache that compliments the all round aromatic orange cake.

To make it a little more festive, I applied simple scrapbooking stamping method and made my own cake toppers out of fondant, edible food colouring and glitter. Aren't these dainty and pretty; plus you could pack them in a lovely box as a present. Who says Christmas is all about the red and green?

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Orange Yogurt Cupcake with Chocolate-Butterscotch Ganache
by Chic & Gorgeous Treats                              

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*Makes 9 regular sized cupcakes.
*Cupcakes can be kept between 3-5 day in airtight container, if store in the fridge.
*Thaw 5-10 minutes before serving, when taken out of the fridge.

^INGREDIENTS

Orange Yogurt Cupcake 80g unsalted butter, softened 3/4 cups caster sugar 2 teaspoons pure vanilla extract 1 egg zest of 1/2 lemon zest of 1 large orange 140g all-purpose flour, sifted 1/2 tablespoon baking powder ¼ teaspoon salt ¼ cup milk juice of 1/2 an orange + another 3 tablespoons 3 tablespoons lemon juice 2 tablespoons plain or Greek yogurt Creamy Soft Chocolate Ganache Frosting 3oz semi-sweet chocolate 4-5 tablespoons unsalted butter 1 1/2 tablespoon golden syrup 1/2  cup whipping or heavy cream, room temperature Butterscotch Drizzle 1/3 cup butterscotch morsels 1-2 tablespoon unsalted butter 6-8 tablespoons milk

DIRECTIONS 1. Preheat oven to 177°C. Line muffin pan with cupcake liners and set aside. Using a stand mixer with a paddle attachment, place butter and sugar in mixing bowl and beat on medium high speed until light, fluffy and pale yellow in colour. Turn speed down to medium, then add egg, lemon and orange zest, vanilla extract and beat until well combined scraping the sides occasionally. 2. Meanwhile, in a separate bowl, sift flour and baking powder together. Mix milk, orange and lemon juice and yogurt in a jug. Turning speed down to low mixing each time until well combined; add the dry ingredient, followed by wet and ending with dry ingredient. Batter will be slightly glossy, thick and not overly runny. Divide batter evenly into cupcake liners about 2/3 full. Bake for about 10-15 minutes or until a skewer inserted comes out clean. Let cupcake cool slightly in the muffin pan before transferring it onto a wire rack to complete cooling. 3. In a double boiler, bring water up to a boil and turn heat down to a gentle simmer. Place a heatproof bowl over the double boiler. Melt chocolate, unsalted butter and corn syrup together, stirring occasionally until chocolate has completely melted. Take it off the heat and let it cool down. With a rubber spatula or whisk, while stirring; pour room temperature heavy or whipping cream. Continue to stir as chocolate mixture will thicken and come together. This is a slightly soft, silky smooth and creamy ganache. If ganache is a little too soft to pipe, chill it in the fridge for about 30 minute to allow it to set further and harden slightly. Using a 1M tip, pipe chocolate ganache over each cupcake making pretty little swirls. 4. To make butterscotch drizzle, melt butterscotch morsels and unsalted butter in a microwave on medium high for about 30 seconds. Take it out and stir it occasionally until it melts completely. Using a small whisk, add in milk. Mixture will split when milk is added. Continue to whisk it as it will come together becoming lusciously light and smooth. Drizzle over chocolate ganache frosting. ENJOY!

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 xx