Cupcakes with orange cream
Votes: 1
Time: 1 hour 40 min.
Complexity: average
Quantity: 12 cupcakes
Complexity: average
Quantity: 12 cupcakes
These cheerful orange cupcakes have a wonderful citrusy flavor thanks to orange zest and a cream cheese frosting made with real orange juice. Sweet candied orange peel tops the treat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcakes
- 1.5 cups of flour
- 1.5 tsp baking powder
- 1/4 teaspoon salt
- 2 large eggs at room temperature
- 2/3 cup granulated sugar
- 165 g melted butter
- 2 tsp finely grated orange zest
- 1 tsp vanilla extract
- 1/2 cup milk
Cream
- 3/4 cup orange juice (2 oranges)
- 230 g cream cheese at room temperature
- 10 tbsp (150 g) butter at room temperature, cut into pieces
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 tsp finely grated orange zest
- 3 drops yellow food coloring, optional
- 1 drop red food coloring, optional
- Candied orange peel (store-bought) for decoration
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Cooking the dish according to the recipe:
- Make the cupcakes: Preheat the oven to 180°C and place 12 paper cups in a muffin tin. Combine the flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat the eggs and granulated sugar with a mixer on medium-high speed for about 2 minutes until light and fluffy. Reduce the speed to medium-low; slowly beat in the melted butter, then add the orange zest and vanilla extract.
- Stir in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; stir just until combined (do not over-beat).
- Divide the batter evenly between the cupcake pans, filling each about 2/3 full. Bake for about 18 minutes, until a toothpick inserted into the center comes out clean. Let cool for 5 minutes, then remove the cupcakes to a wire rack to cool completely.
- Meanwhile, prepare the cream: Bring the orange juice to a boil in a saucepan; reduce heat to medium and simmer until reduced to 1.5 tablespoons, about 8 minutes. Let cool.
- In a large bowl, beat the cream cheese 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 to low speed; sift the powdered sugar into the bowl with the cream mixture and beat until smooth. Add the vanilla extract, cooled orange syrup, orange zest, and food coloring and beat on medium speed until combined. Refrigerate for about 30 minutes until the mixture becomes a spreadable consistency. Spread the frosting on the cupcakes; top with candied orange peel.
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