ORANGE CREAM CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl.
- Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce the speed to medium low; slowly beat in the melted butter, then add the orange zest and vanilla.
- Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; beat until just combined (do not overmix).
- Divide the batter evenly among the muffin cups, filling each about two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool 5 minutes, then remove the cupcakes to a rack to cool completely.
- Meanwhile, make the frosting: Bring the orange juice to a boil in a saucepan; reduce the heat to medium and simmer until reduced to1 1/2 tablespoons, about 8 minutes. Let cool.
- Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and fluffy. Beat in the butter, a little at a time, until smooth. Reduce the mixer speed to low; sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla, the cooled orange syrup, orange zest and food coloring and beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes. Spread the frosting on the cupcakes; top with candied orange zest.
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 CREAM CUPCAKES
These Orange Cream Cupcakes are made with orange cupcakes and frosting and a light vanilla cream filling! Such a delicious cupcake and fun flavor!
Provided by Life, Love and Sugar
Categories Dessert
Time 37m
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 2
- . In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
- . Add sour cream, vanilla extract and orange zest and mix until well combined.
- . Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- . Combine dry ingredients in a separate bowl, then combine the milk, water and orange juice in a small measuring cup.
- . Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix.
- . Fill the cupcake liners a little more than halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
- . Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
- . When the cupcakes are cooled, make the filling. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks begin to form.
- 0. Add the cream cheese and continue whipping until stiff peaks form.
- 1. Remove the centers of the cupcakes using a cupcake corer or sharp knife, then fill with the cream filling. To make the frosting, beat the butter in a large mixer bowl until smooth.
- 1. Add 2 cups of powdered sugar and mix until smooth.
- 2. Add the orange zest and 1 tablespoon of orange juice and mix until smooth.
- 3. Add the remaining powdered sugar and mix until smooth.
- 4. Add the remaining orange juice as needed for the right consistency of frosting and mix until smooth. 15
- Color the frosting as desired, then pipe the frosting onto the cupcakes. I used Ateco tip 844. 16.
- Decorate the cupcakes with orange slices, or your preferred decorations.
Nutrition Facts : ServingSize 1 Cupcake, Calories 422 calories, Sugar 41.7 g, Sodium 86.8 mg, Fat 23.1 g, SaturatedFat 14.3 g, TransFat 0.1 g, Carbohydrate 52.1 g, Fiber 0.4 g, Protein 3.6 g, Cholesterol 62.9 mg
DREAMY ORANGE CUPCAKES
These cupcakes blend two of my favorite flavors: orange and vanilla! Reminiscent of a childhood ice cream pop treat, these cupcakes will make you feel like a kid again!
Provided by MrsFisher0729
Categories Desserts Cakes Cupcake Recipes Holiday
Time 1h45m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
- To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer.
- To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners' sugar until smooth.
- Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 53.5 g, Cholesterol 46.5 mg, Fat 21.4 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 7.8 g, Sodium 278.2 mg, Sugar 39.6 g
MAGNOLIA BAKERY ORANGE VANILLA CUPCAKES
This recipe yields approximately 24 cupcakes depending on the size of your cupcake tins and paper liners.
Provided by Shannon Cooks
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- FOR CUPCAKES: Preheat oven to 350. Line cupcake tins with papers.
- In a small bowl, combine the flours. Set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar and zest gradually and beat until fluffy, about three minutes. Add the eggs, one at a time, beating well after each addition.
- Add the dry ingredients in three parts, alternating with the orange juice and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
- Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
- Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
- Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
- TO MAKE THE FROSTING: In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and cook, stirring constantly, until the mixture becomes very thick and begins to bubble, 8 to 10 minutes.
- Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
- In a large bowl, on the medium-high speed of an electric mixer, beat the butter for three minutes, until smooth and creamy.
- Gradually add the sugar, beating continuously, and mix until fluffy, for three minutes. Add the vanilla and beat well.
- Add the cooled milk mixture and beat for five minutes, until very smooth and noticeably whiter in color. Add a few drops of red food coloring to give a pink tint to the frosting, if desired. Cover and refrigerate for 15 minutes (no less and no longer-set a timer!).
- Use immediately to frost the cupcakes. If you like, garnish with coconut (or other candies of your choice!).
Nutrition Facts : Calories 311.4, Fat 16.7, SaturatedFat 10.2, Cholesterol 76.9, Sodium 117.3, Carbohydrate 38.2, Fiber 0.5, Sugar 26.5, Protein 3.1
ORANGE-VANILLA BEAN CUPCAKES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 12 to 14
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Cream butter, sugar, vanilla seeds, and orange zest until pale and fluffy. With mixer running, add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl.
- Combine cream, orange juice, and vanilla extract in a small bowl. Sift togetherflour, baking soda, baking powder, and salt. With mixer on low speed, addflour mixture to butter mixture in 3 batches, alternating with cream mixture, ending with flour; beat until just combined.
- Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted in the centers come out clean, about 25 minutes. Let cool in tins on wire racks. Undecorated cupcakes will keep, covered, for up to 1 day (or frozen for up to 2 months).
- Using a serrated knife, trim tops of each cupcake to make level. Using an offset spatula, frost tops of each cupcake with some buttercream. Place a candied citrus slice on each cupcake. Fit a pastry bag with a small plain tip, and fill with remaining buttercream. Pipe dots around edges of orange slices. Cupcakes will keep, covered and refrigerated, for up to 1 day. Bring to room temperature before serving.
GOLDEN ORANGE CUPCAKES
Citrus lovers will vow they've gone to cupcake heaven when they sample this recipe. To up the sunny flavor, add a teaspoon of orange extract in place of vanilla. -Helen Hassler, Denver, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 cupcakes.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extracts. , Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with water and orange juice, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
Nutrition Facts : Calories 197 calories, Fat 8g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 108mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
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