When I was at the university me and my friends used to make a big night of watching any film awards, especially the Oscars.
We used to dress up like we were going to walk the red carpet, make some food and drinks (we couldn’t really afford champagne back then, so usually we settled for sparkling wine). And we used to watch the awards all night till early hours. We had so much fun doing that every year. Usually we were talking over it most of the time but I treasure moments of making fun of some of the speaches, coming up with the phrases we used later over and over again (‘Andrew, how lovely to see you from so far away’ – Oscars 2000)…Me falling of the chair when I heard the Award went to someone who in my opinion didn’t deserve it….Aaah, memories…
When I moved to UK we tried to keep up with the tradition and in my first year I watched it with a group of new friends and commenting on the whole thing with my friends in Poland via Skype or text messages. But then it all changed. It just wasn’t the same, we were all working so we couldn’t really stay up all Sunday night.
So this year I decided to bring tradition back and make the night out of the Gloden Globes (especially that I didn’t have to go to work next day).
Drinks were flowing, snacks were prepared – crostinis, popcorn, roasted nuts, macaroons and creme de la creme – orange cupcakes with chocolate and orange icing.
Orange and chocolate cupcakes
- 150 grams unsalted butter, room temperature
- 1 cup sugar
- 5 extra-large eggs at room temperature
- 1 1/2 teaspoons orange extract
- 1 1/2 teaspoons orange zest
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
For the frosting:
200 grams of dark chocolate, 200 of double cream, 1 tablespoon of orange extract
Preheat the oven to 180 C
Using mixer, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the orange extracts and zest and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.
Line a muffin pan with paper liners. Fill each liner with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to cool completely.
For the icing, temper chocolate, mix with cream and orange extract, cool slightly and when it starts setting, pipe onto your cupcakes or using palette knife spread on your cupcakes.