Willow Creak Blood Orange Cupcakes

Preparation Time 20 minutes
Cooking Time 45 – 55 minutes
Standing/Marinating 0 minutes
Serves 0 portions
3 blood oranges / normal oranges 1 1/2 tsp baking powder
1 cup sugar 1/4 tsp baking soda
buttermilk or plain yoghurt 1/4 tsp salt
3 large eggs 80ml Willow Creak blood orange flavoured extra-vergin olive oil
1 3/4 cups all-purpose flour whipped cream for serving – optional


  1. Preheat oven to 180c. Grease a 9-by-5-inch loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.
  2. Supreme an orange: Cut off bottom and top so fruit is exposed, and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segment out of their connective membranes and let them fall into a bowl. repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.
  3. Halve remaining orange and squeeze juice into a measuring cup. You will have about 1/4 cup or so. Add buttermilk or yoghurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well Whisk in eggs.
  4. In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula and fold in olive oil a little at a time. Fold in pieces of orange segments. Scrape batter into pan and smooth top.
  5. Bake for about 55 minutes, or until golden and a knife inserted into the centre comes out clean. Cool on a rack for 5 minutes, then remove and cool to room temperature. Serve with whipped cream and berry compote if desired.