Looking For A Scratch Orange Creamsicle Cupcake Recipe With Frosting
Baking By brianswifey2009 Updated 8 Jun 2017 , 9:50am by brianswifey2009
I am looking for a very orangey, from scratch, orange creamsicle cupcake recipe with filling and frosting. I have been looking online and have found a few, but a lot of them use box cake mix(which I don't use).
Thank you for any help you might could give.
makes 24 cupcakes
2 3/4 cups cake flour
1 cup unsalted butter
4 room temperature eggs
1 cup milk
1 tsp salt
2tsp baking powder
1 tsp vanilla
2 tsp orange extract I believe I use Watkins
optional; 2 T orange juice concentrate, unmixed defrosted, zest of one orange
orange food coloring
- preheat oven to 350 degrees
- combine flour, baking powder and salt and set aside
- cream the butter and sugar until light and fluffy and pale
- add the eggs, one at a time, mixing just until the yellow disappears
- add the flour mixture and milk mixture to the mix alternating and starting and ending with the flour
- remove half of the batter to another bowl, in one half add the vanilla extract and mix until just combined.
- with the other half of the batter add a few drops of orange food coloring until desired color is achieved, add orange extract and optional zest if using. (I tend to taste my batter and add either orange zest or the orange juice concentrate if using, if i want a REALLY orange packed flavor I add a packet or two of a product called TRUE ORANGE its just little packs of crystallized orange (also comes in lemon) usually near drink mixes in the store.
- line two 12 cup muffin tins with cupcake liners
- using two spoons or two ice cream scoops, scoop one portion of vanilla batter, then one portion of orange batter directly on top of the vanilla batter until each cupcake tin is at least 2/3 full
- Bake at 350 degrees Fahrenheit until lightly gold and a toothpick inserted in the center comes out clean, so sorry i actually cant remember how long i bake my cupcakes !
buttercream, I use Artisan cake company's easy swiss meringue
1 cup pasteurized egg whites
2 lbs powdered sugar
2 lbs of unsalted butter at room temperature (room temp but firm still! not melting or ice cold or it wont work), if you get to the butter stage and its soupy put it in the fridge until firm but not rock hard or ice cold and then whip it again.
whip egg whites and powdered sugar in mixer for five or so minutes until the meringue has more volume is and is glossy / thick then with the mixer on start add the butter in small pieces until its all incorporated. I then turn my mixer up and let it go for a few minutes, you're not going to over whip this but dont let it get too warm.
I'd add vanilla extract to half and orange extract and food coloring to the other half and swirl them together. I get my orange candies 10 or 15 for a dollar at the bulk store or party city..
Quote by @%username% on %date%
%body%