Happy (Hungarian) Mothers’ Day!!!! Mini Spiced Orange Cupcakes

To celebrate the giving hands, tireless minds and forever loving warm hearts of two special ladies in my life, my gorgeous, wonderful Mum, Margit and my equally amazing Mother-in-law, Kati, I now share what I wish to all mothers, women and girls of the world to have: a good man, beautiful children, happy marriage, a cute pet, shoes, bags, lots of flowers and jewellery…

The modern holiday of Mother’s Day was first celebrated in 1908, when Anna Jarvis held a memorial for her mother in America. She then began a campaign to make “Mother’s Day” a recognised holiday in the United States. Although she was successful in 1914, she was already disappointed with its commercialization by the 1920s. Jarvis’ holiday was adopted by other countries and it is now celebrated all over the world. In this tradition, each person offers a gift, card, or remembrance toward their mothers, grandmothers, and/ or maternal figure on mother’s day. In my native Hungary this wonderful day is always celebrated on the first Sunday of May.



120g self-raising flour mixed with 1/4 tsp salt

1 tsp cinnamon, ½ tsp ground nutmeg, ½ tsp ground cloves, pinch of ground long pepper mixed into the flour

150 g granulated sugar

1 tbsp  sour cream

40 ml orange juice and 40 ml orange flower water

60 ml coconut oil mixed with 1 egg, beaten

½ tbsp orange oil

2 tbsp grated orange zest

100 g chocolate chips


60 g unsalted butter, 200 g icing sugar, 2 tbsp orange juice, 2 tbsp milk, 1 tsp grated orange zest, a pinch of nutmeg, cinnamon, long pepper


Preheat oven to 180C. Prepare a 12-hole cupcake tray with cupcake liners. In a large bowl, stir together the flour, salt, sugar and spices until well-combined, then set aside. In a small bowl, stir together the sour cream, orange juice, oil, egg, orange water and the orange zest.  Add the liquid mixture to the dry ingredients and stir until just combined, making sure that it mixes evenly. Finally fold in chocolate chips. Using a scoop, fill each cupcake liner to about ¾ full. Bake for 20-22 minutes , until a toothpick inserted into the center of a cupcake comes out clean (although there may be melted chocolate on it). Cool the cupcakes before frosting.

To make the frosting, cream the  butter in the bowl until smooth. Gradually beat in icing sugar and orange zest until well combined. Alternately beat in small amounts of orange juice, milk, and extra sugar to bring to a fluffy consistency good for spreading on the cupcakes. Apply on the cupcakes as chosen.

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