Orange Thyme Mini Cupcakes Recipes

Steps:

• Heat oven to 350°F. Grease 24 mini muffin cups with shortening or spray with cooking spray.
• In small bowl, mix flour, baking soda and salt; set aside. In medium bowl, beat 1/3 cup granulated sugar and butter with electric mixer on medium speed until creamy. Add egg and egg white, milk, 2 teaspoons orange peel and thyme; beat on medium speed 1 minute, scraping bowl occasionally. On low speed, beat in flour mixture, just until blended.
• Fill muffin cups about 2/3 full. Bake 9 to 12 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove cupcakes to cooling racks. Cool completely, about 20 minutes.
• In small bowl, combine 1 tablespoon granulated sugar and 2 teaspoons orange peel; set aside. In another small bowl, mix powdered sugar and enough orange juice for drizzling consistency. Using fork or spoon, drizzle glaze over top of cupcakes. Sprinkle with orange peel mixture. To serve, place cupcakes in mini paper baking cups.

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.

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.