Orange Cupcakes-
Igredients-
- 1 stick unsalted butter, room temp
- 2/3 of a cup granulated sugar
- 3 large eggs, room temp
- 1 teaspoon vanilla extract
- 1-1 1/2 teaspoon orange extracts
- Zest of 1 orange
- 1 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup milk
- 1/2 freshly squeezed orange juice
Directions
1. Preheat oven to 350 degrees F () and lightly butter or line 12 muffin cups with paper liners.
2. Place the sugar and orange zest into the bowl of your mixer and blend until moist and fragrant. Add in butter and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix the vanilla and orange extracts into the milk and set aside.
In a separate bowl whisk together the flour, baking powder, baking soda and salt.
3. With the mixer on low speed, alternately add the flour mixture, milk and juice in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
4. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
-Makes 12 cupcakes
1. Preheat oven to 350 degrees F () and lightly butter or line 12 muffin cups with paper liners.
2. Place the sugar and orange zest into the bowl of your mixer and blend until moist and fragrant. Add in butter and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix the vanilla and orange extracts into the milk and set aside.
In a separate bowl whisk together the flour, baking powder, baking soda and salt.
3. With the mixer on low speed, alternately add the flour mixture, milk and juice in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
4. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
-Makes 12 cupcakes
Whipped Cream Filling-
Ingredients
- 1/2 cup heavy whipping cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Directions-
In a bowl, pour the cream, sugar and vanilla. Mix until combined. Cover and refrigerate the bowl and a whisk for 30 minutes. When chilled, beat the mixture with the whisk until stiff peaks are formed. Dont over mix, and keep refrigerated when not being used.
Orange Buttercream
Ingredients-
- 1 stick unsalted butter, room temp
- 3 cups confectioners sugar
- 1/2 teaspoon vanilla extract
- 1 1/2- 2 teaspoons orange extract
- 1/4 cup freshly squeezed orange juice
- orange food coloring
Directions
Cream the butter until light and creamy. Add in the sugar, using the juice when needed. Beat in the vanilla and orange extract until combined. Use the coloring to get a light orange color. Amount of orange extract can be changed to your taste preferences.
Assembly-
When the cupcakes are cooled, use a small knife to cup out the centers. Spoon in the whipped cream filling in each cupcake, and put back the tops on. With a piping bag, pipe on the buttercream onto the filled cupcakes.
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