Orange Cupcakes w/Vanilla Cream Icing
Orange adds a fresh note to these cupcakes reminiscent of the frozen flavours of a creamsicle. I like to garnish the tops with sugared orange peel (recipe follows) or purchased chocolate-covered orange peel; however, orange jelly beans add a whimsical touch.
Ingredients
- Cupcakes
- 2 eggs
- 1/2 cup (125 mL) unsalted butter, softened
- 1 cup (250 mL) granulated sugar
- 1/2 tsp (2 mL) pure vanilla extract
- 2 cups (500 mL) sifted before measured
- cake and pastry flour
- 2 tsp (10 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) milk
- 1/4 cup (50 mL) orange juice
- 1 tbsp (15 mL) orange zest
- Icing
- 1/3 cup (75 mL) regular or light block
- cream cheese, about 1/3 of a 250 g pkg
- 2 tbsp (25 mL) unsalted butter, softened
- 2 tsp (10 mL) honey
- 3/4 tsp (4 mL) pure vanilla extract
- Pinch of salt
- 2 cups (500 mL) sifted before measured icing sugar
Preparation
Step 1
1. Preheat oven to 375°F (190°C).
2. Line 12 muffin tin cups with paper or silicone liners. Place eggs in a small bowl; cover with hot tap water.
3. Beat butter with sugar until light and fluffy. Beat in eggs 1 at a time; then vanilla. Thoroughly mix sifted flour with baking powder and salt. Then sift or rub through a sieve again. Combine milk with orange juice.
4. Alternately, in 2 batches, stir first flour mixture and then milk mixture into butter mixture. Stir in zest. Divide batter among cups.
5. Bake in oven centre for 18 to 20 minutes or until a light golden and a cake tester inserted into middle of cupcake comes out clean. Cool on a rack.
6. To make icing, beat cream cheese with butter, honey, vanilla and salt. Gradually add icing sugar until thick enough for spreading. Spread on cooled cupcakes; garnish as desired. Cupcakes keep well covered at room temperature for a couple of days.
Makes 12 cupcakes
Sugared Orange Peel
Using a vegetable peeler, remove coloured part of peel from 1 large orange. Cut into long, very thin strips. Stir ¾ cup (175 mL) each of granulated sugar and water in small saucepan over medium heat until sugar dissolves. Bring to a boil; reduce heat and bubble gently for 2 minutes. Add peel; simmer 15 minutes. Meanwhile, place ¼ cup (50 mL) granulated sugar into a small bowl. Use a slotted spoon to remove peel from syrup, drain and separate the strips, place onto waxed or parchment paper. Then roll a few strips at a time in sugar until coated. Let dry at room temperature for a few hours. Store for months in a tightly sealed container in freezer.