Cream Cupcakes & Orange

By LLINDQU295

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 3 large eggs, separated and at room temp.
• 1 cup granulated sugar, plus 1 tablespoon for sprinkling
• Zest of 2 oranges
• 2 tablespoons unsalted butter, room temp.
• 1 teaspoon pure vanilla extract
• 1/4 cup fresh orange juice

Details

Adapted from keyingredient.com

Preparation

Step 1

Preheat the oven to 350 degrees. Line a 12-cup cupcake pan with paper liners and lightly grease the top edges of the liners or lightly coat with vegetable spray.

In medium bowl, whisk together the flour, baking powder and salt.

In large bowl, beat egg yolks on medium speed until thick and pale, about 4 minutes. Add zest and gradually beat in sugar until well blended, about 2 minutes. Beat in butter and vanilla extract.

With mixer on low, alternately beat in flour mixture and orange juice until almost combined. Fold in any flour streaks. Do not overmix.

Meanwhile, in large bowl, beat egg whites on high until stiff peaks form.

Carefully fold egg whites into batter in three batches.

Divide batter evenly between the 12 cupcake liners and sprinkle the 1 tablespoon of sugar evenly over the tops of the cupcakes.

Bake for 17 to 20 minutes, until light golden brown and tester inserted in center comes out clean.

Carefully remove cupcakes from pan and allow to cool completely on rack.

If filling the cakes, remove each cupcake from liner and flip over. Cut out a circle from the bottom of each cupcake that extends almost to the top of the cake (do not break through top of cupcake). Remove this "cap" and fill the hole in the cupcake with vanilla cream. Gently replace cap and place cake right-side-up on liner.

Top each cupcake with orange icing.

Orange Icing

2/3 cup confectioners’ sugar
1-1 1/2 tablespoons fresh orange juice
Zest of 1 orange

In small bowl, combine the sugar, 1 tablespoon of juice and zest until smooth. Add more juice, a teaspoon at a time, so that icing is thin enough to pour, but still thick.

Vanilla Cream Filling

2 tablespoons all-purpose flour
½ cup whole milk (I didn't have any, so I used 1/4 cup 0 percent milk and 1/4 cup heavy whipping cream. Probably not strictly a whole milk equivalent, but it worked well.)
2 teaspoons pure vanilla extract, divided
1/2 cup (1 stick) unsalted butter, room temp.
½ cup confectioners’ sugar
½ teaspoon almond extract

In medium pot, combine the flour, 2-3 tablespoons of the milk and 1/2 teaspoon vanilla. Whisk in remaining milk.

Place pot over medium heat and cook for about 3 minutes, until mixutre has thickened.

Scrape mixture into a heat-safe bowl and allow to cool in refrigerator for about 10 minutes, until mixture reaches room temperature. Whisk periodically to prevent or dissolve lumps.

In large bowl, beat butter on high until creamy, about 2 minutes. On low, gradually beat in confectioners' sugar, almond extract and remaining 1 1/2 teaspoons vanilla.

Beat on high for about 8 to 9 minutes, until light and fluffy.

When milk mixture has cooled, gradually beat it into the buttercream. Beat on high for a few minutes until cre