Celebrity Recipes

Stephanie Alexander


This recipe is from Stephanie’s “Kitchen Garden Cooking with Kids” book and provide an exotic twist on traditional cupcakes.

Orange and Cardamom Cupcakes with Cream Cheese Icing

Makes 10


Scales Lemon juicer
Metric measuring spoons and cups Bowls – 2 medium, 1 large
Small saucepan Grater
Pastry brush Whisk
10 cupcake cases (optional) Sieve or sifter
1 x 12-hole muffin tin 2 dessertspoons
Scissors Skewer
Chopping board Wire rack
Large knife Spatula
Food processor Serving plate



125g Butter

3/4 cup castor sugar

2 large oranges

2 eggs

125g self raising flour

2tsp ground cardamon


Cream Cheese icing

60g cream cheese

60g pure icing sugar

30g butter



  1. Preheat the oven to 190⁰C.  If using cupcake cases, drop one into each of the holes of the muffin tin.  Otherwise, weigh the butter, then melt 1 tablespoon in the small saucepan and use the pastry brush to grease the holes of the muffin tin.
  2. Set out the chopping board and knife.  Cut the remainder of the butter into small cubes and place in the bowl of the food processor.  Add the sugar and run the motor for 1 minute.
  3. Juice the oranges and place the juice in a medium bowl.  Grate the zest from the oranges and add the zest to the bowl.  Crack the eggs into the same bowl, then lightly whisk to combine.  Sift the flour and ground cardamom into the second medium bowl.
  4. With the food processor running, and working quickly, add about one-third of the egg and juice mixture, then add about one-third of the sifted flour.  Immediately add another one-third of the egg mixture and another one-third of the flour, then the remaining egg mixture and flour and process until smooth and creamy.
  5. Spoon the batter evenly into 10 holes of the greased muffin tin, filling each hole about two-thirds full.  Bake for 15 minutes or until cooked.  To test the cakes, remove from the oven and insert a skewer.  If the skewer comes out clean, the cakes are done.
  6. While the cakes are cooking, make the icing.  Wash and dry the bowl of the food processor and place the sieve over the top.  Tip the icing sugar into the sieve and use a spoon to push the icing sugar through.  Cut the cream cheese into small cubes, then tip into the food processor, along with the butter, and process until smooth and creamy.
  7. Remove the cakes from the oven.  Allow them to cool for 1 minute in the tin, then turn the tin upside-down and bang the bottom of the tray to release the cakes.  Place right side up on the wire rack to cool completely.  When the cakes are cool, use the spatula to spread a little icing on top of each cake and serve.

Reprinted with permission from Stephanie Alexander, Kitchen Garden Cooking with Kids, Penguin Lantern 2006’.