ORANGE CREAM-FILLED CUPCAKES
Our home economists bring the flavor of a favorite frozen treat to palate-pleasing cupcakes. A scoop of vanilla ice cream adds even more indulgence!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 cupcakes.
Number Of Ingredients 20
Steps:
- In a large bowl, beat the first eight ingredients until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into egg mixture until blended., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 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., In a large bowl, beat butter until fluffy; beat in confectioners' sugar and extracts until smooth. Add marshmallow creme; beat until light and fluffy. Using a melon scoop, remove a small amount of cake from tops of cupcakes. Top each with a small scoop of ice cream. Decorate with frosting and orange peel strips. Serve immediately.
Nutrition Facts : Calories 386 calories, Fat 20g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 276mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE-FILLED CHOCOLATE CUPCAKES WITH FONDANT
Looking for a delicious dessert made using Betty Crocker® devil's food cake mix and whipped fluffy white frosting? Then check out these orange flavored chocolate cupcakes with fondant - the perfect treat to please your guests with!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Bake cupcakes as directed on box, using water, oil and eggs. Cool completely, about 30 minutes.
- Meanwhile, in large microwavable bowl, place marshmallows and 1 tablespoon of the water. Microwave uncovered on High 30 seconds; stir. Microwave 30 seconds longer; stir until smooth. Fold in 3/4 cup of the powdered sugar. Stir in vanilla.
- Generously grease hands and counter with some of the shortening. Turn marshmallow mixture onto counter. Sprinkle 1 cup of the powdered sugar over marshmallow mixture and knead as you would dough. Continue to add the remaining 2 1/4 cups powdered sugar, greasing hands and counter often to prevent sticking. If fondant begins to tear, it is too dry; add remaining water, 1/2 teaspoon at a time, and knead until fondant forms a firm, smooth, elastic ball that will stretch without tearing, about 8 minutes. Wrap fondant in a double thickness of plastic wrap, squeezing out any air; set aside.
- In small microwavable bowl, place 2/3 cup of the frosting; set aside. To the remaining frosting, add 4 drops of the yellow food color, 2 drops of the red food color and the orange extract; stir until uniformly tinted. Fit round tip in decorating bag (opening about 1/8 to 1/4 inch in diameter). Spoon frosting into decorating bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and frosting comes to the top (filling cupcake with about 1 tablespoon frosting). Repeat with remaining cupcakes.
- Microwave reserved 2/3 cup frosting uncovered on High 10 seconds or just until melted. Spoon 1 scant teaspoon frosting on top of each cupcake; spread evenly, using back of spoon.
- Cut fondant in half; rewrap other half. (When not working with fondant, keep it covered with plastic wrap to prevent it from drying out.) On surface dusted with powdered sugar, roll fondant until 1/8 inch thick. Using 3-inch round biscuit or scalloped cookie cutter, cut 12 rounds, rerolling if necessary. Wrap remaining scraps of fondant in plastic wrap; set aside for decorating. Drape 1 fondant round over each of 12 cupcakes, gently shaping over top. Repeat with remaining fondant and cupcakes.
- Tint a walnut-size piece of reserved fondant with green food color; wrap in plastic wrap. Tint remaining fondant scraps orange with remaining 6 drops of the yellow food color and remaining 3 drops of the red food color; roll until 1/8 inch thick. Using 1-inch pumpkin-shaped cookie cutter, cut out pumpkin shapes. Moisten fondant on each cupcake and arrange cutouts on top.
- Pinch small pieces of green-tinted fondant and shape into small oblong stems; moisten tops of orange fondant pumpkins and arrange green stems on top.
Nutrition Facts : Calories 330, Carbohydrate 54 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 42 g, TransFat 1 1/2 g
ORANGE-CARDAMOM CUPCAKES WITH VANILLA FROSTING
Categories Cake Milk/Cream Egg Dessert Bake Kid-Friendly Orange Vanilla Summer Bon Appétit Small Plates
Yield Makes 33
Number Of Ingredients 13
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325°F. Lightly spray insides of 33 paper molds with nonstick spray; arrange molds on 2 large rimmed baking sheets.
- Sift flour, ground cardamom, baking powder, and salt into large bowl. Whisk eggs, orange peel, vanilla, and orange-flower water in bowl to blend. Using electric mixer, beat butter in another large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in egg mixture in 3 additions. Beat in dry ingredients in 4 additions alternately with buttermilk, scraping bowl occasionally.
- Spoon 1/3 cup batter into each paper mold. Bake cupcakes until puffed and tester inserted into center comes out clean, reversing sheets after 12 minutes, about 25 minutes total (cupcakes may not brown on top). Transfer cupcakes to racks; cool completely.
- Frost orange cupcakes with vanilla frosting. (Can be made ahead. Arrange cupcakes in deep disposable roasting pans. Cover pans with foil. Refrigerate up to 2 days, or store at room temperature 1 day. Bring chilled cupcakes to room temperature before serving.)
- Decorate cupcakes with mini roses up to 4 hours before serving.
- *A flavoring extract sold at liquor stores and in the liquor section or specialty foods section of some supermarkets.
FILLED CUPCAKES WITH COCOA FROSTING
These filled cupcakes are delicious and easy to make.
Provided by Laurie H.
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h40m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, cocoa powder, baking soda, and salt for cupcakes together into a medium bowl. Combine mayonnaise, sugar, milk, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Slowly add flour mixture and beat at medium speed for 2 minutes. Divide batter evenly amongst the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 25 to 28 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 30 minutes.
- While the cupcakes are baking, stir together flour and salt for the filling in a small saucepan. Gradually whisk in milk. Cook and stir over medium heat until thick and pudding-like, 5 to 10 minutes. Remove from the heat, cover, and refrigerate until cold, about 30 minutes.
- Cream shortening and confectioners' sugar together until light and fluffy. Gradually mix in chilled pudding mixture and vanilla extract, beating until light and fluffy. Transfer filling to a pastry bag fitted with a small tip.
- Push the pastry tip into the top of a cupcake about 1 inch deep. Squeeze filling to fill cupcake, stopping before it starts to leak outside of the hole. Repeat to fill remaining cupcakes.
- Combine butter, milk, and cocoa powder for the frosting in a saucepan and bring to a boil over medium heat. Remove from the heat and transfer to a mixing bowl. Immediately add confectioners' sugar and vanilla extract; beat well. Frost cupcakes with warm frosting.
Nutrition Facts : Calories 495.9 calories, Carbohydrate 64 g, Cholesterol 19.4 mg, Fat 26 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 6.8 g, Sodium 384.9 mg, Sugar 45.4 g
FILLED AND FROSTED ORANGE CUPCAKES
These moist orange-flavored cupcakes with vanilla cream filling and vanilla buttercream frosting are sure to remind you of a cool orange creamsicle on a hot summer's day!
Provided by Taste & Love
Time 1h20m
Yield 20
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 20 standard-sized muffin cups with muffin liners and spray lightly with cooking spray.
- Mix butter for cupcakes in a large bowl with an electric mixer until creamy, about 2 minutes. Add sugar and beat for 2 more minutes. Add eggs, one at a time, mixing after each addition until incorporated. Mix in orange zest.
- Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add flour mixture to the butter mixture in 2 batches, alternating with the milk, beating batter briefly after each addition. Mix in orange juice. Pour batter into the prepared muffin cups until they are about 2/3 to 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 18 to 22 minutes. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
- Meanwhile, put a mixing bowl in the freezer for 10 minutes.
- Remove bowl from the freezer and add heavy cream, sugar, and vanilla for filling. Whip with an electric mixer until stiff peaks form (make sure they don't fall over), 3 to 5 minutes. Don't overmix or your whipped cream will start separating and turning into butter. Put filling in the refrigerator until ready to use.
- Cream softened butter for frosting with an electric mixer for 3 minutes. Reduce speed to low and gradually mix in powdered sugar. Beat for 2 minutes. Mix in milk, vanilla, and salt.
- Use a serrated knife to make a 3/4-inch hole in the center of each cooled cupcake. Fill the holes with filling and frost the tops with frosting. Garnish each cupcake with an orange peel.
Nutrition Facts : Calories 383 calories, Carbohydrate 51.4 g, Cholesterol 70.4 mg, Fat 19.2 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 11.9 g, Sodium 188.1 mg, Sugar 40.8 g
PEACH CAKE WITH ORANGE GLAZE & ALMOND ICING RECIPE - (4.1/5)
Provided by christoph
Number Of Ingredients 21
Steps:
- Cake: Heat oven to 375°F. Grease and flour a 10 inch bundt or angel food cake pan. In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the sour cream, vanilla, and almond. Mix until smooth. Scrape the bowl, then slowly add the flour mixture about a third at a time to the wet mixture scraping the bowl as you go. Toss the peaches with the remaining ¼ cup of flour and the cinnamon. Scoop a third of the batter into the pan (batter will be thick), then sprinkle a third of the peaches on top. Repeat two more times with the remaining batter and peaches. Place in the oven and reduce the temperature to 325°F. Bake for 60-80 minutes, or until a toothpick or wooden skewer inserted into the center of the cake comes out clean. Allow the cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely before glazing. Glaze: Combine the orange juice and sugar in a small sauce pan, bring to a boil and then reduce to a simmer. Simmer for 7 - 10 minutes or until reduced by one-half and syrup like. Remove from heat and allow to cool for 10 minutes. Add the Grand Marnier, and spoon the warm glaze over the cake allowing it to run down the sides and soak in. Icing: Whisk together the powdered sugar, almond extract, and heavy cream. Drizzle the icing over the top of the cake using a spoon, or pipe on using a plastic bag with the corner cut off. Top with slivered almonds while the icing is still wet.
ORANGE CREAM DREAM CUPCAKES W/FILLING
I got this idea after experimenting with my vanilla frappuccino cupcakes and filling. The icing is an orange flavored butter cream, the cupcakes themselves lightly orange flavored and the cream filling, in this case is just ordinary whipped topping with part of the icing recipe used in this. Please see my vanilla frappuccino recipe if you would like home made cream filling. Enjoy! And I welcome criticism. Can't improve if no input!
Provided by MoonlitYueh
Categories Dessert
Time 40m
Yield 30 cupcakes
Number Of Ingredients 18
Steps:
- Cupcakes: Preheat oven to 350°F Prepare baking pans with cupcake liners.
- In a large bowl, whisk baking soda, flour and salt. In a small bowl, combine the buttermilk and sour cream; 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 (optional), 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.
- Vanilla Buttercream Filling: In a medium bowl, fold in non-dairy whipped topping, 1/2 cup at a time, into the 1 cup of reserved frosting. Whisk until smooth.
- To assemble cupcakes: Fill a pastry bag fitted with a large open star tip with Vanilla Buttercream Filling. 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.
Nutrition Facts : Calories 351.4, Fat 21.2, SaturatedFat 13.4, Cholesterol 75.8, Sodium 82.7, Carbohydrate 38.9, Fiber 0.3, Sugar 30.6, Protein 2.4
ORANGE CARDAMOM CUPCAKES
Posted by request from Bon Appetit 6/04. choose your frosting- the recipe makes enough for 2 batches. If you're only making 1 batch, reduce frosting recipe in half and choose vanilla or almond.
Provided by chia2160
Categories Dessert
Time 50m
Yield 33 cupcakes
Number Of Ingredients 19
Steps:
- Preheat oven to 325°F.
- Spray insides of paper molds with spray.
- Arrange on 2 baking sheets.
- Sift flour, cardamom, baking powder and salt into a large bowl.
- Whisk eggs, orange peel, flower water, and vanilla in a bowl.
- In a medium bowl beat butter with an electric mixer, gradually add sugar, beating well.
- Add egg mixture.
- Beat in dry ingredients alternating with buttermilk.
- Spoon 1/3 cup batter into each paper mold.
- bake about 25 minutes, switching racks after 12 minutes.
- Transfer to racks to cool completely.
- For frosting, beat butter until softened, beat in sugar, cream, vanilla.
- Divide into 2 bowls.
- Add vanilla to one bowl; stir.
- Add almond extract and food coloring to the other bowl; stir.
- Frost cupcakes,.
- Enjoy.
Nutrition Facts : Calories 578.5, Fat 31.4, SaturatedFat 19.4, Cholesterol 137.5, Sodium 226.4, Carbohydrate 72.4, Fiber 0.4, Sugar 57, Protein 3.9
ALMOND CUPCAKES WITH ORANGE ICING
Categories Cake Dessert Bake Orange Almond Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 cupcakes
Number Of Ingredients 12
Steps:
- In a bowl whisk together the flour, the almonds, the baking powder, and a pinch of salt. In another bowl with an electric mixer cream together the shortening and the granulated sugar, beat in the egg and the almond extract, and beat in the flour mixture alternately with the water, beating well after each addition. Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350°:F. oven for 15 to 20 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
- In another bowl beat together the confectioners' sugar, the butter, the zest, and the juice, beating until the icing is fluffy, and spread the icing on the cupcakes.
ORANGE FILLED PEACH CUPCAKES/CHAMPAGNE FROSTING
I love peach and I love orange. Together they are remarkable. These cupcakes will wake up your mouth and the champagne frosting just melts. If you want to impress, here is your ticket. Enjoy!
Provided by SK H @Soos
Categories Cakes
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees. Line cupcake pans with liners.
- Mix all ingredients together until combined. Bake for 20-25 minutes until a tooth pick comes out clean.
- Filling: Mix the butter and cream cheese and add orange flavor, vanilla, salt, and orange zest. Beat in confectioners sugar until smooth and creamy.
- When the cupcakes have cooled with a sharp knife cut a divit in the center of the cupcake out and with a pastry tube fill the hollow with the filling. The bigger the divit the more orange flavor. Refrigerate.
- Frosting: Beat together the butter and the vanilla. Add powdered sugar in one cup increments, then add champagne, milk, peach schnapps. By this time the filling should have firmed up....frost the cupcakes and enjoy. You can decorate them with yellow and orange sprinkles or what ever you like.
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