Tangy Orange & Bergamot Cupcakes ( or… how to wow your work mates )

Miss Lemony Love’s tips on how to ingratiate yourself with your colleagues at work:

1) Offer to make a round of tea.

2) Bake these cupcakes.

You may remember that Mr Love and I recently moved back to the UK and I flung myself into a brand spanking new job. It’s always daunting getting to know a new team and I always think that a round of tea making instantly works in your favour.

Of course, a bit of cake always goes down a treat too and thankfully, my work mates have become willing tasters of my many Lemony baking experiments ( after all, a woman can only eat so much cake on her own ).

Out of all the many cakes I have flaunted at the office, these moist and fragrant little cupcakes received some truly rave reviews.

For the sponge I’ve used a standard friand batter, infused with zesty orange peel and orange oil and the bergamot buttercream is lightly flavoured with floral earl grey tea ( tea and cake in one mouthful, hurrah! ).

 Orange & Bergamot Cupcakes

5 large egg whites
220 icing sugar, sifted
185g butter melted
100g almond meal
75g plain flour, sifted
Zest of 1 orange
1 teaspoon orange oil

Bergamot Buttercream
280g icing sugar
140g butter, softened
2 earl grey teabags
50ml boiling water

Sugar sprinkles for decoration ( optional )

Line a cupcake/ muffin pan with cases of your choice.

Preheat oven to 180c.

Whisk egg whites lightly until amalgamated.
Mix in icing sugar, butter, almond meal orange zest and oil. Sift in flour and fold in lightly.
Scoop into your waiting cases,and place in the centre of the preheated oven and bake for 20-25 mins until light golden brown.

To make the icing, infuse the boiling water with the teabags. Leave to steep until the flavour and aroma is strong and the water has cooled. Whip the butter until it is super light and creamy. add half of the sifted icing sugar along with a teaspoon on tea and keep beating for several minutes. Sift in the remaining icing sugar with another teaspoon of tea and continue to beat. Keep adding the tea until you reach a spreadable consistency. I used all 50ml of tea so that the buttercream was very light and soft.

Spread or pipe onto your cooled cakes and sprinkle with dainty sugar balls if using.

Take into work the next day and await praise.

Happy Baking!
Love Lemony x


  1. So cute!

  2. These look delicious! I will def be trying. Your blog is super cute. 🙂

Lemony loves comments!

%d bloggers like this: