These cupcakes will make all of you lolly dreams come true. A zesty orange cupcake with that real fruity tingle buttercream topping.
Preheat oven to 180 celcius
Line two muffin trays with 16 cupcake liners
In a medium bowl, hand whisk together eggs, oil, sour cream, vanilla bean paste and water.
In a separate bowl, sift flour, bicarb soda and baking powder. Whisk until well combined.
Put castor sugar into bowl and rub orange zest into it until fragrant. Whisk into other dry ingredients.
Carefully pour wet mix into dry ingredients. Hand whisk until well combined.
Add jelly crystals and whisk until well combined.
Using an ice cream scoop, fill each cupcake liner until 2/3 full.
Bake in a moderate oven for 18 minutes, or until firm to touch.
Cool on wire rack. When cold, use a spatula to spread each cupcake with a thin layer of frosting, sprinkle with crushed fruit tingles, then pipe fruit tingle frosting on top.
Use a Nutri bullet or food processor to crush fruit tingles into a very fine powder. The smoother the better.
Put egg whites and sugar into the bowl of an electric mixer.
put bowl on top of a saucepan filled with an inch of water (or a double boiler).Place on medium heat on the stove.
Whisk every few minutes until mixture is thick and milky and all sugar is completely dissolved. Check by rubbing mixture between your fingers.
Put bowl back onto electric mixer and whisk on high until stiff meringue peaks form, about 5 minutes.
Turn mixer onto low and change to paddle attachment (optional).
Add butter 3 pieces at a time. When all butter is added mixture will deflate and possibly curdle. These are the normal stages of swiss meringue buttercream. Just keep (swimming) mixing. It will eventually come together.
When the buttercream is looking delicious, carefully add the processed fruit tingles, a little at a time. Mix for another 30 seconds until fully combined.
Colour buttercream if desired and pipe onto cupcakes.