Orange Japonaise Cupcakes – Free from Gluten

I remember making a Japonaisenese gâteaux when I was at catering college in 1983; it was one of my first culinary successes and I loved making all the different elements. I haven't seen the recipe I used for a very long time, so I decided to create a simpler, more contemporary version that could be made into cupcakes rather than an elaborate old‑fashioned gâteaux.

The little Japonaise biscuit that perches rather jauntily on top of an orange and sherry‑infused cream perfectly complements the light sponge cake, and I have substituted gluten‑free flour for traditional self‑raising flour as it means everyone can indulge in these delicious little cupcakes.

What you need

Cupcakes

• 100g baking margarine
• 100g caster sugar
• 2 medium eggs
• Grated rind of 1 large orange
• 120g gluten‑free self‑raising flour
• 2 tablespoons sherry

Japonaise biscuits

• 50g caster sugar
• 1 egg white
• 40g ground almonds

Drizzle

• 1 tablespoon fresh orange juice
• 1 tablespoon sherry

Topping

• 100g mascarpone
• 100g icing sugar
• 150ml double cream
• Grated zest of 1 large orange
• 2 tablespoons fresh orange juice
• 1 orange, skinned and segmented

What you do

Make the cupcakes

1. Preheat the oven to 180°C (160°C fan) and line a 12‑hole muffin tin with 9 large paper cup cases.
2. Place the margarine, orange zest and caster sugar into a large bowl and beat with an electric whisk until the mixture is pale, soft and fluffy.
3. Add the eggs one at a time, beating well after each addition, then fold in the sherry and finally the flour.
4. Spoon the mixture between the paper cup cases and bake for 18–20 minutes or until the cakes are well risen and a light golden brown. They should be firm when pressed gently with your little finger.
5. Leave to cool in the tin to prevent the paper cases coming away from the cakes.

Make the drizzle

1. Combine the sherry and fresh orange juice in a small bowl.
2. Spoon the mixture over each cooled cupcake.

Make the Japonaise biscuits

1. Place the egg white and caster sugar in a large bowl and whisk together until the mixture is thick, white and holds soft peaks.
2. Fold in the ground almonds.
3. Place the mixture into a piping bag and pipe small discs the size of a 10p (or $1) piece, spaced well apart, onto silicone or baking parchment.
4. Bake at 150°C (130°C fan) for 20 minutes or until the Japonaise are firm and light brown in colour.
5. Leave to cool on the tray.

Make the topping

1. Place the mascarpone, double cream, orange juice, zest and icing sugar into a bowl.
2. Whisk until the cream forms firm peaks.

To assemble

1. Spoon or pipe the mascarpone cream on top of each cupcake.
2. Finish with an orange segment and a Japonaise biscuit.