Fruit tingle cupcakes
429 grams all-purpose flour
265 grams caster (superfine) sugar
1/2 teaspoon salt
3 teaspoons baking powder
185 milliliters of milk
185 milliliters freshly squeezed ornage juice + 2-3 oranges zested
125 milliliters vegetable oil
125 grams unsalted butter, softened
2 tablespoons Greek yogurt (can substitute with sour cream)
1 teaspoon vanilla extract
2 large eggs
6 pkts fruit tingle candy, crushed (see notes)
1 batch of meringue frosting (recipe: thescranline.com)
Start off by zesting and juicing the oranges. Set aside.
Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, orange juice, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add orange zest and mix for another 20 seconds.
Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
Fit the end of a piping bag with a large round tip and frost the cupcakes in a swirl. Finish off by sprinkling fruit tingle dust.