Orange Dreamsicle Cupcakes

By Addie

An orange cupcake topped with vanilla buttercream and garnished with candied orange peel. This is not an over the top orange cupcake. It is a creamy, dreamy vanilla with just a hint of orange– just like a Dreamsicle.

Ingredients

• CUPCAKES:
• 1 stick butter, softened
• 1 cup sugar
• 2 large eggs, separated and whites beaten until stiff
• 1 tablespoon orange zest
• 1 teaspoon orange
• 1 1/2 cups all purpose
• 1/2 teaspoon
• 1 1/2 teaspoons baking powder
• 1/2 cup orange juice
• ...............................
• VANILLA BUTTERCREAM:
• 1 cup butter, softened
• 1 teaspoon clear vanilla
• 4 cups sifted confectioners’ sugar
• 2-3 tablespoons milk (or whipping cream)

Preparation

Step 1

CUPCAKES:
Preheat oven to 350 degrees. Combine butter, sugar, egg yolks, zest and orange extract in a large mixing bowl. Cream the ingredients together thoroughly. Sift flour, salt and baking powder together in a separate mixing bowl. Add dry ingredients to creamed ingredients a third at a time alternately with the orange juice. Fold in the beaten egg whites. Spoon batter into cupcake liners until half full. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Makes 18 cupcakes

FROSTING:
In a large bowl, cream butter and vanilla extract. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides of bowl often. Add milk and beat at medium speed until light and fluffy. For best results, keep icing in refrigerator when not in use. This icing can be stored for up to 2 weeks. Rewhip before using. Makes 3 cups of icing.
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We did make three minor changes:

* orange oil instead of orange extract (I never use extract anymore, this oil is fabulous!)

* Madagascan vanilla instead of clear vanilla (I need another trip to Mexico to restock…)

* orange candy instead of candied orange (laziness)