A couple of week's ago, Dan Lepard published a delicious sounding recipe for Orange Custard Cream Cupcakes in The Guardian. These beautiful cupcakes were made with cream in the batter instead of milk, and were filled with an orange custard.
To make some concessions to my waistline, I left out the orange custard, which was based entirely on cream, but I made the cupcakes using the cream, and was pleasantly surprised:
The icing, made with orange juice and zest, provides a lovely fresh flavour to the cupcakes, so don't skip it.
These cupcakes are tangy, moist and soft, at least partially due to the cream. The cupcakes went in a flash at work - the proof of the pudding is in the eating, I say!