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 FLOWER CUPCAKES
Kids will be happy to help make (and eat!) this cute dessert. The flower design is simple, and you can feel good about serving a bit of fresh fruit with your cupcakes.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the butter, granulated sugar and vanilla bean seeds together with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time until blended, then beat in the vanilla extract. Reduce the mixer speed to low and beat in half the flour mixture, followed by the milk and then the remaining flour mixture until smooth.
- Divide the batter among the prepared muffin cups and bake until the tops are lightly browned and spring back when pressed, about 25 minutes. Cool in the pans for a few minutes, then transfer to a wire rack to cool completely.
- For the frosting: Beat the butter and confectioners' sugar together in a large bowl using an electric mixer on medium speed until smooth. Increase the speed to medium-high and beat until fluffy, 2 to 3 minutes more. Beat in the milk and vanilla extract until smooth and creamy. Transfer to a piping bag with a plain round tip (about 3/8-inch).
- Frost each cupcake evenly and top with a circle of overlapping mandarin segments that touch in the middle and curve in the same direction. Place a raspberry in each center. Combine the jelly with 1 tablespoon water in a microwave-safe bowl and heat in the microwave until warm but not hot, about 30 seconds. Using a pastry brush, lightly coat the mandarin and raspberries with the jelly.
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 BLOSSOMS
This recipe started out as the Lemon Blossoms from "Paula Deen & Friends" cookbook. I didn't have the lemon or lemon pudding called for so I improvised. A word of warning - do not try this with a hand mixer. The dough is unbelievably stiff and I nearly burned out the motor on mine. The finished cupcakes are light as a feather though. I was truly amazed that such a thick batter would bake up so light.
Provided by Nanita
Categories Dessert
Time 57m
Yield 60 mini cupcakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spray miniature muffin tins with cooking spray.
- Combine the cake mix, pudding mix, eggs and oil and blend with a stand mixer for about 2 minutes or until smooth.
- Pour about a tablespoon of batter into each spot in the muffin tin. I used a mini ice cream scoop about the size of a melon baller.
- Bake for about 12 minutes. Remove from pan immediately and set aside to cool slightly.
- Sift the confectioner's sugar into a mixing bowl. Add the water, oil and vanilla and mix until smooth.
- Dip the warm cupcakes into the glaze and place them on a wire rack with waxed paper underneath to cool and for the glaze to set. This could take a while especially if it's humid.
- When the glaze has set completely the cupcakes can be stored in an airtight container until it's time to serve them.
Nutrition Facts : Calories 110.3, Fat 4.8, SaturatedFat 0.7, Cholesterol 14.3, Sodium 86, Carbohydrate 16.4, Fiber 0.1, Sugar 13.2, Protein 0.8
LEMON BLOSSOM CUPCAKES
This recipe is from The Cupcake Diaries, a cookbook from the founders of the Georgetown Cupcake franchise and former stars of the hit TLC series DC Cupcakes.
Provided by Sophie Kallinis LaMontagne
Categories HarperCollins Cupcake Dessert Bake Lemon Cream Cheese Cake Birthday
Yield Makes 12 cupcakes
Number Of Ingredients 17
Steps:
- For the Cupcakes:
- Preheat the oven to 350ºF. Line a standard cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
- Sift together the flour, baking powder, and salt on a sheet of parchment paper or wax paper and set aside.
- In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, or until light and fluffy. Add the eggs one at a time, mixing slowly after each addition.
- Add the vanilla to the milk in a large liquid measuring cup.
- Add one third of the dry ingredients followed by one third of the milk, and mix thoroughly. Repeat. Stop to scrape down the bowl as needed. Add the last third of dry ingredients followed by the last third of milk. Mix slowly until just incorporated. Add lemon juice and zest, and mix thoroughly at low speed.
- Scoop the batter into the cupcake pan using a standard-size ice-cream scoop until the cups are two-thirds full, and bake for 16 to 18 minutes (start checking at 15 minutes), or until a toothpick comes out clean.
- Transfer the pan to a wire rack to cool completely.
- For the Frosting:
- Combine the ingredients in a mixer and whip together at high speed until light and airy, approximately 3 to 5 minutes. Frost the cupcakes with a swirl, and top with a lemon wedge or piece of lemon zest!
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