Orange cupcakes

Ingredients

• 90 g melted and cooled butter
• 115 g butter at room temperature + a little for the ramekins
• 2 organic oranges
• 155 g of light brown sugar
• 125 g of flour
• 1 teaspoon(s) of baking powder
• 1/2 teaspoon(s) baking soda
• 1/4 teaspoon(s) of salt
• 100g white powdered sugar
• 2 eggs at room temperature
• 6 cl of crème fraîche at room temperature
• 1 teaspoon(s) of vanilla extract

Preparation

1. Preheat the oven to 180°C. Lightly butter 6 ramekins.

2. Grate the zest of 1 orange. Cut 6 very thin slices from the other orange.

3. Sprinkle the bottom of each buttered ramekin with 2 tbsp. tablespoons of brown sugar. Pour 1 tbsp. tablespoons of melted butter on top, covering the sugar. Place 1 slice of orange in each ramekin which you then place on a plate.

4. Sift the flour with the yeast, bicarbonate and salt into a bowl. In a large bowl, beat the remaining butter for 1 minute with a mixer at medium speed. When it is smooth, increase the speed and add the sugar and orange zest. Beat again for 3 to 5 minutes.

5. Add the eggs, beating after each addition. With a spatula, add the flour and mix until smooth. Add the crème fraîche and vanilla. Mix.

6. Divide this batter into the ramekins, pouring it over the orange slices. Bake for 35 minutes, until the top is golden brown.

7. Leave to cool on the baking sheet placed on a rack for 10 minutes.