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Monthly Archives: March 2011

vanilla orange cupcakes with orange zest buttercream frosting

Recipe makes 12 regular cupcakes or 48 mini:

Cupcake recipe

1 – 1/2 cups plus 1 TBS all-purpose flour

1 – 1/2 tsp baking powder

1/4 tsp salt

1 stick (1/2 cup) plus 1 TBS unsalted butter, at room temp.

3/4 cup sugar

1 large egg

2 large egg yolks

1/2 tsp vanilla extract

1 tsp orange extract

1/2 cup plus 1 TBS heavy cream

1. Preheat oven to 350 degrees or 325 degrees for dark or nonstick pans, and arrange rack in center. Line 1 (12-cup) standard muffin pan or 2 (24-cup) mini muffin pans with baking cups.

2. Whisk together flour, baking powder, and salt in a small bowl.

3. Beat butter in a large bowl on high speed until creamy, about 2 minutes. Add sugar, egg, yolks, extracts, and cream; beat until combined well.

4. Reduce speed to low and add flour mixture, beating until just combined.

(Note: do not over mix – or your cupcakes will be tough and dry)

5. Spoon batter into cups, fill three-quarters of the way

6. Bake until cupcakes are lightly golden or until toothpick inserted in center comes out clean, 22 to 24 minutes for standard, 16 to 18 minutes for minis. Transfer cupcakes in pan to rack and let cool 5 minutes. Remove cupcakes from pan and place on racks to cool completely before frosting.

Frosting Recipe

2 sticks unsalted butter at room temp

16 oz powdered sugar

3 TBS milk

1/2 tsp vanilla extract

1/2 tsp orange extract

1 TBS orange zest

Whip butter on medium speed for 2 mins. Add 1 cup of powdered sugar, extracts and 1 TBS of milk,  mix on medium speed for 1 min. Slowly add sugar and mix until well combined, adding milk as needed if frosting is too thick. When all the sugar is added, and frosting is a smooth consistency, add orange zest and mix on low for 1 min.

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6 Comments

Posted by on pmpTue, 22 Mar 2011 18:33:41 +000033Tuesday 4 , 2011 in Recipes

 

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