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
ORANGE DREAM MINI CUPCAKES
The bright taste of these cute cupcakes reminds me and my friends of orange-and-vanilla frozen treats. -Jen Shepherd, St. Peters, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. Line 48 mini-muffin cups with paper liners. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in orange zest, orange juice and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 5 minutes before removing to wire racks to cool completely., For buttercream, in a large bowl, beat butter and salt until creamy. Gradually beat in confectioners' sugar, milk and vanilla until smooth., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with marmalade. Pipe or spread buttercream over tops.
Nutrition Facts : Calories 96 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 72mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
ORANGE BUTTERMILK CAKE
Make and share this Orange Buttermilk Cake recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Beat butter at medium speed with an electric mixer until fluffy.
- Gradually add 2 cups sugar, beating well.
- Add eggs, 1 at a time, beating until blended after each addition.
- Combine 3 3/4 cups flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
- Toss together fruit and remaning 1/4 cup flour; add nuts and orange rind. Stir fruit mixture into batter and pour into a greased and floured 10-inch tube pan.
- Bake at 350 degrees for 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
- Bring orange juice and remaining 2 cups sugar to a boil in a saucepan; cook, stirring constantly, 1 minute.
- Pierce cake with a wooden pick and gently run a knife around edge of pan to loosen sides. Pour glaze over warm cake. Let cool in pan on a wire rack.
- Invert cake onto a serving plate.
Nutrition Facts : Calories 671.9, Fat 26.2, SaturatedFat 11.8, Cholesterol 112.4, Sodium 270.9, Carbohydrate 103.8, Fiber 2.2, Sugar 70.6, Protein 8.6
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