Tuesday, 04 October 2011

• Recipe: Orange Creamsicle Cupcakes

  

  These orange creamsicle cupcakes were amazing. If you're wondering why my cupcakes are slightly square, it's because my mother decided to organize my kitchen while I was on vacation. In the process, she misplaced my cupcake pans but I found them now.

  Cupcakes

  • 2 1/2 cups - all-purpose flour
  • 1 teaspoon - baking soda
  • 1/4 teaspoon - salt
  • 1/2 cup - buttermilk
  • 1/2 cup - sour cream
  • 2 to 4 drops - orange food coloring
  • 1 cup - unsalted butter, softened
  • 2 cups - Granulated Sugar
  • 4 - large eggs
  • 1 tablespoon - orange extract

  Orange Buttercream Frosting

  • 2 cups - unsalted butter, softened
  • 4 cups - Confectioners Sugar
  • 2 teaspoons - vanilla extract
  • 2 tablespoons - water
  • 1 teaspoon - orange extract
  • 2 to 4 drops - orange food coloring (optional)

  Preheat oven to 350°F. Prepare baking pans with cupcake liners. In a large bowl, whisk first 3 ingredients. In a small bowl, combine the next 3 ingredients; set aside. In separate bowl, using an electric mixer at medium speed, beat butter until smooth. Slowly add sugar, beat until light and fluffy. Add eggs one at a time. Add extract and 2 to 4 drops food coloring, mixing well. Add flour mixture alternating with buttermilk mixture. Mix until well combined. Pour into baking cups to 3/4 full. Bake approximately 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Remove from oven, and allow to cool completely on wire rack before assembling.

  
  

  Orange Buttercream Frosting: Blend butter until smooth; slowly add confectioners' sugar until combined. Add vanilla and water; mix at low speed 1 minute, then at high speed for 5 minutes. Set aside 1 cup frosting. Add extract and food coloring to remaining frosting, mixing well.
  
  To assemble cupcakes: Fill a pastry bag fitted with a large open star tip with Orange Buttercream Frosting. Insert the tip halfway into the center of the baked cupcake; press until the top of cupcake begins to rise slightly. After filling cupcakes, frost as desired.

  The original recipe said about filling it with a icing/whipped cream mixture, 2 cups of whipped topping to 1 cut of frosting, but I just used icing. Your choice.

  Would you try this yummy cupcake recipe?

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