ORANGE CUPCAKES WITH THE CREAMIEST ORANGE BUTTERCREAM
Fresh orange juice and zest in the batter gives these beautiful Orange Cupcakes a sweet, aromatic orange zing. The unbelievably creamy orange buttercream, both infused and spiked with orange zest are truly the icing on the cake.
Provided by Marie Roffey
Categories Afternoon Tea Dessert Sweets
Time 40m
Number Of Ingredients 19
Steps:
- Preheat the oven to 180C / 350F / 160C fan forced. Line a 12 hole muffin tin with cupcake liners.
- Place the flour, corn flour, baking powder and salt in a bowl and whisk to mix well.
- In a separate bowl, mix together the melted butter and sugar just to combine.
- Add the milk, eggs, orange juice, zest and vanilla and whisk really well to combine.
- Add the dry ingredients to the wet ingredients and stir through gently with a spatula until just combined.
- Fill the cupcake cases to about ⅔ full. Bake for around 20 minutes or until toothpick inserted comes out with just a couple of crumbs on it. Transfer to a cooling rack. You can go straight on with steps 1-3 of the buttercream.
- In a small saucepan, whisk the flour with a little milk to a paste. Add the remaining milk, 1/2 cup of sugar and orange peel.
- Heat over low heat, stirring constantly until it gets very thick (like a thick custard or pudding).
- Press this mixture through a strainer into a bowl. Discard the orange peel and cover with plastic wrap pressed to the surface and let it cool to room temperature before continuing (notes).
- Once the pudding mixture is cool, beat together the butter and ½ cup of sugar until lightened and creamy. About 5 minutes. Scrape down the bowl a few times through the process.
- Add 1 spoonful of the pudding mixture at a time, mixing on low between each. Make sure each spoonful is incorporated before adding the next.
- Once all the pudding mixture is added, beat for a further 5-7 minutes on medium until it looks whipped and creamy. You should not be able to feel any sugar granules. (If it looks like it separates, don't worry, just keep on beating. It will all come together into a beautiful, almost whipped cream looking frosting).
- Finally add the vanilla and orange zest and give it one final quick mix just to mix it through.
Nutrition Facts : ServingSize 134 g, Calories 489 kcal
EASY FRESH ORANGE CUPCAKES WITH ORANGE BUTTER CREAM FROSTING RECIPE - (4.1/5)
Provided by cecelia26_
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Paper line or grease 24 muffin cups. • Combine cake mix, orange juice, eggs, oil and orange zest in large mixing bowl. With an electric mixer blend until moistened, beat on low speed for 30 seconds then on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling each 2/3 full. • Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes, remove to wire racks to cool completely. • Place butter, orange juice and orange zest in medium mixing bowl. Using an electric mixer beat until light and fluffy. Gradually beat in powdered sugar and salt. Frost cupcakes with Quick Orange Buttercream Frosting, decorate as desired.
ORANGE CRUSH CUPCAKES RECIPE
Cute Orange Crush cupcakes are a fun dessert for a summer party!
Provided by Momma Cyd
Categories Dessert
Time 33m
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees and line muffin tin with cupcake liners.
- Beat together cake mix, eggs, oil, orange crush, jello, orange food coloring and orange extract. Beat on medium speed for about 2 minutes until well blended.
- Fill cupcake liners about 2/3 full. Bake for 17 - 18 minute or until toothpick inserted comes out clean.
- Remove from oven and remove from baking tin, cool completely.
Nutrition Facts : Calories 256 kcal, Carbohydrate 36 g, Protein 2 g, Fat 12 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 41 mg, Sodium 221 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
FRESH ORANGE CUPCAKES WITH ORANGE ICING
These are as light as a cloud! For the best results make certain all ingredients are room temperature.
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 18 serving(s)
Number Of Ingredients 20
Steps:
- Set oven to 350°F.
- Line 18 muffin tins with paper liners.
- For the cupcakes; sift together the flour 1-1/4 cups sugar, baking powder and salt.
- Add in oil, buttermilk and vanilla or orange extract, beat one minute using an electric mixer.
- Add in the orange juice and egg yolks; beat for about 1 minute more.
- In a another bowl beat egg whites until foamy.
- Gradually add in 1/2 and beat until stiff peaks form.
- Gently fold in the whites to the creamed batter.
- Evenly divided the batter between the muffin tins.
- Bake for about 15-20 minutes, or until cupcakes test done.
- Allow to cool completely before frosting.
- FOR THE FROSTING; in a bowl beat the butter until fluffy (about 3 minutes).
- Add in the vanilla, zest and orange juice; beat until combined.
- Add in 3 cups icing sugar to start, adding in more if needed to achieve desired consistency.
- Add in a few drops orange food colouring if desired.
- Spread on the cooled cupcakes, then sprinkle with orange sprinkles if desired.
Nutrition Facts : Calories 308.9, Fat 9.9, SaturatedFat 4, Cholesterol 34.9, Sodium 244.3, Carbohydrate 53.1, Fiber 0.3, Sugar 39, Protein 2.5
ORANGE BUTTERCREAM FROSTING
Our Test Kitchen gave simple buttercream frosting a tangy twist by adding a splash of orange juice. It goes wonderfully on orange cupcakes or over white, yellow or chocolate cake.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.
Nutrition Facts : Calories 85 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 29mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
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