I wonder if anyone can help me? I am looking for a really orange-y, juicy tasting scratch recipe for mini creamsicle cupcakes for this weekend. I try not to add any artificial flavorings like jello to my cakes. BUT so far my orange flavor has just been too subtle. I've been using the scratch WASC base for almost everything but just subbing out OJ and zest for the milk isn't doing it. It's delicious on it's own but the vanilla SMBC I use always seems to overwhelm the cake flavor.
By the way, I have this issue with a lot of my fruit flavored cakes. People seem to want the natural, no artificial stuff and they'll pay for it but they're disappointed if they can't even make out the flavor and I don't blame them
Since they are mini cupcakes, I'm thinking pound cake might stay moister for longer. Has anyone tried Ina Garten's orange pound cake or do you have a recipe you love? I've also thought about adding a little orange curd dollop on top and piping BC over and around it.
I'm open to all ideas!!!
- Tammy
Okay, I went ahead and made Ina's and it is sooo good. Here's the link if anyone is interested: http://www.recipezaar.com/recipe/Barefoot-Contessas-Orange-Pound-Cake-144654
By the way, I subbed OJ concentrate for the juice and added Lorann natural orange emulsion. I did add a little orange food coloring as well since it's going on a dessert buffet that's all white, green and orange. About 3 or 4 drops of Ateco plain orange. It's orange enough but not neon
Last, I used a tablespoon of lemon juice with the fresh OJ for the syrup soak. It's super good! Very light texture for pound cake and very orange!!! Now on to the white chocolate SMBC, skipping curd this time...too many other irons in the fire.
Tammy
I swear by pure orange and lemon oils! and i add the zest most times as well. i use the brand BOYAJIAN and i get it from goldas kitchen- those cakes are fabulous with just a simple glaze....
gonna try the recipe you provided- thanks!! I hope your order works fabulously!! 
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