Orange cupcake with icing

Airy sponge cake with zest, orange juice and orange sugar icing is an easy-to-make pastry that will delight even a gourmet with its taste. Thanks to the addition of butter to the dough, the cake turns out to be very soft and juicy, and freshly squeezed juice and orange zest give it an incredible aroma and a pleasant citrus taste. Try it!

Ingredients

• Butter - 100 g
• Orange - 300 g (juice - 100 ml + zest - 1 tablespoon)
• Eggs - 2 pcs.
• Wheat flour - 150 g
• Baking powder - 1.5 tsp
• Sugar - 140 g
• Vanilla sugar - 1 teaspoon
• Salt - 1 pinch
• Vegetable oil (for lubricating the form) - 1 teaspoon
• For glaze:
• Powdered sugar - 50 g
• Orange juice - 2 teaspoons
• Orange peel - 1-2 teaspoons

Directions

1. Take the eggs and butter out of the refrigerator ahead of time to bring them to room temperature.
2. Melt the butter in a water bath or in the microwave and cool completely.
3. Remove the zest from the orange with a large grater.
4. Squeeze out the juice from the orange. For the test you will need 100 ml of juice. Save the remaining juice for making the glaze (I only got 120 ml of juice).
5. Turn on the oven to preheat to 180°C.
6. Combine eggs, sugar, salt and vanilla sugar.
7. Beat eggs with sugar with a mixer at low speed for 5-7 minutes. The sugar should almost dissolve and the mixture should lighten.
8. Continuing to beat the mixture, pour in the cooled melted butter in a thin stream. Beat the mixture for 1 more minute.
9. Mix the flour with the baking powder and sift in portions into the bowl with the egg-butter mixture, continuing to beat the dough with a mixer on low speed.
10. Add orange juice and a tablespoon of orange zest to the batter.
11. Mix everything thoroughly again.
12. Grease a baking dish with a thin layer of vegetable oil and line with baking paper. Pour the batter into the mold and spread evenly. I use a mold measuring 25x11x7.5 cm.
13. Place the cake in the preheated oven and bake for 30-35 minutes, until golden. Check readiness with a wooden skewer. If the skewer comes out dry, it's done.
14. Leave the cake in the tin for another 10 minutes.
15. Meanwhile, prepare the frosting. Combine powdered sugar, orange juice and zest.
16. Mix everything thoroughly
17. Remove the cake from the mold, drizzle with the prepared icing and sprinkle with the remaining zest, if desired.
18. Orange cupcake with icing is ready.