Spanish Orange Syrup Cupcakes

For the cupcakes:

• 2 medium, seedless sweet oranges, peeled and roughly chopped
• 1/2 cup (1 stick) sweet butter
• 1 cup superfine sugar
• 2 eggs
• 1/2 cup semolina
• 1/2 cup almond meal
• 1/2 cup self-rising flour

For the syrup

• 1 peeled orange rind, from cupcake recipe
• 1/2 cup superfine sugar
• 1 cup water

Instructions:

Preheat the oven to 325F (160C).  Place 12 paper baking cups in a muffin pan.  In a saucepan, cover the oranges with water.  Simmer until tender about 15 minutes.  Cool.  Drain the oranges and puree in a food processor.  In a bowl, beat the butter and sugar with an electric mixer until light.  Slowly beat in the eggs.  Stir in the rest of the ingredients, along with the orange puree, until well combined.  Spoon the mixture into the cups.  Bake for 35 minutes.  Remove pan from the oven and cool.

To make syrup, thinly slice the orange rind, removing the pith.  Cut the orange rind into thin strips.  In a pan, bring the sugar and water to a simmer, stirring to dissolve the sugar.  Add the orange strips and boil uncovered for 5 minutes, or until tender.  Spoon the syrup onto each cupcake.  Store in an airtight container for up to 2 days.

makes 1 dozen

This is something unique to the Spanish ways of making a cupcake. yes, its really sweet because of the syrup but the orange gives it a unique flavor. enjoy eating alone or even with milk as a party dessert. Don't be shy to try something new every once in a while, you never know if you will like it or not.