DREAMY ORANGE CUPCAKES
These cupcakes blend two of my favorite flavors: orange and vanilla! Reminiscent of a childhood ice cream pop treat, these cupcakes will make you feel like a kid again!
Provided by MrsFisher0729
Categories Desserts Cakes Cupcake Recipes Holiday
Time 1h45m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
- To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer.
- To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners' sugar until smooth.
- Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 53.5 g, Cholesterol 46.5 mg, Fat 21.4 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 7.8 g, Sodium 278.2 mg, Sugar 39.6 g
ORANGE DREAMSICLE CUPCAKES
"Since I was a kid, my family has competed in food competitions at the Texas State Fair. I have a basic cupcake recipe from my grandmother and I change the flavor every year. Orange and vanilla is my showstopper -- the combination reminds me of buying Creamsicles in the summer," says Emily.
Provided by Food Network
Categories dessert
Time 1h30m
Yield about 18
Number Of Ingredients 15
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line 18 muffin cups with paper liners. Sift the flour, baking powder and salt into a medium bowl; set aside. Beat the egg whites in a large bowl with a mixer on medium-high speed until stiff peaks form, about 4 minutes; set aside.
- Beat the butter, granulated sugar, egg yolks, orange zest and orange oil in a separate large bowl with a mixer on medium speed until smooth and combined, about 4 minutes. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the orange juice. Fold in the beaten egg whites. Spoon the batter into the muffin cups, filling each about halfway. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool 10 minutes in the pans, then remove to racks to cool completely.
- Make the frosting: Beat the butter and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 6 minutes. Reduce the speed to low; gradually beat in the confectioners' sugar. Add the milk, increase the speed to medium and beat until light and fluffy. Frost the cupcakes. Top with sanding sugar and orange gummy candies.
- Orange oil gives the cupcakes an intense orange flavor that you can?t get from just extract or zest.
CHOCOLATE ORANGE CUPCAKES
Make and share this Chocolate Orange Cupcakes recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C).
- Line 12 standard muffin cups with paper liners.
- In a small bowl, stir the cocoa powder into the hot water until it dissolves; set aside.
- Sift the flour, baking powder, baking soda, and salt together into a bowl.
- Using the finest rasps of a hand held grater, grate the zest from the orange into the bowl. Set aside.
- In a large bowl, whisk together the eggs and granulated sugar until well combined.
- Whisk in the buttermilk and vanilla, then the dissolved cocoa.
- Whisk in the melted butter, then the dry ingredients.
- Using a tablespoon, divide the batter among the muffin cups filling each about half full.
- Bake until the cupcakes are puffed and a skewer inserted into the center of one comes out clean 15-20 minutes.
- Let cool completely on a wire rack.
- Remove the cupcakes from the pan.
- To make the frosting, melt the chocolate in a double-boiler or in the microwave and let cool to room temperature.
- Meanwhile, using a stand mixer, beat the butter and confectioners' sugar with the paddle on medium speed until creamy and smooth, about 3 minutes.
- Beat in the melted chocolate until combined.
- Fill a pastry bag fitted with a 1/2-inch star tip with the frosting and pipe a spiral on top of each cupcake.
- Refrigerate the cupcakes until 30 minutes before serving to set the frosting.
Nutrition Facts : Calories 367.9, Fat 20.4, SaturatedFat 12.6, Cholesterol 82.2, Sodium 142.4, Carbohydrate 45.1, Fiber 1.1, Sugar 33.7, Protein 3.3
CHOCOLATE ORANGE CUPCAKES
Treat family and friends to these decadent cupcakes with chocolate orange-flavoured sponge and buttercream topping. Decorate with orange zest and chocolate
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Makes 12
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put the sugar, flour, cocoa, pinch of salt and baking powder in a large bowl. Whisk together the eggs, vegetable oil and milk. Gradually whisk the wet ingredients into the dry until you have a smooth mixture. Fold in the dark chocolate and orange zest. Put 12 cupcake cases in a 12-hole tin. Divide the mixture between the cases, then bake for 20 mins until risen. Leave to cool.
- Meanwhile, make the icing. Beat the icing sugar and butter together until pale and fluffy. Whisk in 2 tbsp hot water to loosen and fold in the orange zest. Divide the icing evenly between two bowls. Add a few drops of orange food colouring to one bowl and stir until the icing turns bright orange. In the other bowl, add the cocoa powder and 2 tbsp milk, then beat until combined.
- Fill one side of a piping bag (use one with a large round nozzle) with the orange icing, then fill the other side with the chocolate buttercream. Pipe on top of each cupcake. Decorate with some extra orange zest and a grating of dark chocolate.
Nutrition Facts : Calories 438 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 37 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.24 milligram of sodium
GINGER ORANGE CUPCAKES
Make and share this Ginger Orange Cupcakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h20m
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 325°; insert liners into cupcake pans .
- In a bowl, sift flour, baking powder, salt, and baking soda.
- Add butter and sugar to the bowl of a stand mixer with the paddle attachment, beat at medium speed until mixture is light and airy.
- Reduce speed to low, add eggs in one at a time, mixing well.
- Add in half the orange juice and the ginger to the batter.
- Gradually add half the amount of dry ingredients, mixing until just incorporated; add in remaining orange juice and remaining half of dry ingredients, mixing until batter is smooth (don't overmix).
- Fill the cupcake liners 2/3 full; bake for 20-25 minutes, or until cupcakes are springy to the touch and a pick comes out clean.
- Remove from oven and cool on wire rack for 10 minutes.
- Make the glaze: Add orange juice, lemon juice, and powdered sugar into a small saucepan on low heat, mixing for about 2 minutes until liquids slightly evaporate.
- Remove from heat and glaze cupcakes with a tablespoon each.
- Wait about 5 minutes for glaze to cool and harden before topping with peeled tangerine wedge.
Nutrition Facts : Calories 326.3, Fat 9.2, SaturatedFat 5.3, Cholesterol 66.8, Sodium 252, Carbohydrate 56.6, Fiber 0.9, Sugar 31.9, Protein 5
ORANGE & ALMOND CUPCAKES
Delicate little cupcakes with almond buttercream icing- if you're feeling ambitious, follow our guide to creating an edible bouquet
Provided by Cassie Best
Categories Dessert, Treat
Time 1h55m
Yield Makes 24 cupcakes (enough for 1 bouquet)
Number Of Ingredients 24
Steps:
- Heat oven to 170C/150C fan/gas 3½. Line 2 x 12-hole muffin tins with muffin cases. Put the butter and caster sugar in a large bowl and blend with an electric hand whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Add the flour, almonds, baking powder and a pinch of salt. Mix again, then add the orange zest and juice, and almond extract. Give a final mix to combine everything.
- Use 2 dessertspoons to divide the mixture between the cases. Bake for 22-25 mins, changing the tins over after 15 mins. Remove from the oven, leave to cool for 10 mins in the tins, then transfer to a wire rack to cool completely. Can now be frozen for up to 3 months.
- To make the icing, tip the butter into a large bowl and blend with an electric hand whisk until smooth. Add the icing sugar, cream cheese, almond extract and orange juice. Mash everything together first with a spatula (to avoid a mess), then go in with the electric whisk and mix until smooth. Add your food colouring and mix again until you have an even colour. (If you're using liquid food colouring, it will make the icing runny, so add a little more icing sugar.)
- Fit the piping bag with a large curved star point piping nozzle, then fill the bag with half of the icing and twist the end closed. To pipe, hold the piping bag directly above the centre of the cake and, applying a steady pressure, pipe in a swirl, working out towards the edge of the cupcake. When you reach the edge, swipe the nozzle to create a smooth finish - you can always cover this bit with leaves, so don't worry too much if it looks messy. When you have piped 12 cupcakes, empty any remaining icing from the bag back into the bowl with the reserved icing. Add a little more colouring to create a deeper shade (and a little extra sifted icing sugar if the icing gets too runny). Whisk again, then refill your piping bag and ice the remaining cakes. Can be stored somewhere cool for up to 1 day (the fridge is fine, just make sure that you remove 30 mins before eating).
- Before serving, add a few leaves, if you like: pinch off small pieces of green sugar paste or fondant icing and shape into leaves. Use a sharp knife to add detail, then stick onto the cupcakes. See tips, below left, for how to build your bouquet.
Nutrition Facts : Calories 428 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 41 grams sugar, Protein 3 grams protein, Sodium 0.6 milligram of sodium
GOLDEN ORANGE CUPCAKES
Citrus lovers will vow they've gone to cupcake heaven when they sample this recipe. To up the sunny flavor, add a teaspoon of orange extract in place of vanilla. -Helen Hassler, Denver, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 cupcakes.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extracts. , Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with water and orange juice, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
Nutrition Facts : Calories 197 calories, Fat 8g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 108mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
ORANGE CREAM CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl.
- Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce the speed to medium low; slowly beat in the melted butter, then add the orange zest and vanilla.
- Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; beat until just combined (do not overmix).
- Divide the batter evenly among the muffin cups, filling each about two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool 5 minutes, then remove the cupcakes to a rack to cool completely.
- Meanwhile, make the frosting: Bring the orange juice to a boil in a saucepan; reduce the heat to medium and simmer until reduced to1 1/2 tablespoons, about 8 minutes. Let cool.
- Beat the cream cheese in a large bowl 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 speed to low; sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla, the cooled orange syrup, orange zest and food coloring and beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes. Spread the frosting on the cupcakes; top with candied orange zest.
CHOCOLATE-ORANGE CUPCAKES
Try our sweet and citrusy Chocolate-Orange Cupcakes. This Chocolate-Orange Cupcake recipe takes under one hour and a half to make and serves 24.
Provided by My Food and Family
Categories Home
Time 1h23m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package; blend in dry pudding mix and 2 tsp. orange zest. Spoon into 24 paper-lined muffin cups.
- Bake as directed on package for cupcakes. Cool completely.
- Melt chocolate as directed on package; cool slightly. Beat cream cheese, marshmallow creme and remaining orange zest in large bowl with mixer until blended. Add chocolate; mix well. Add COOL WHIP; beat on low speed just until blended.
- Spread COOL WHIP frosting onto cupcakes.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 120 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 13 g, Protein 2 g
FILLED AND FROSTED ORANGE CUPCAKES
These moist orange-flavored cupcakes with vanilla cream filling and vanilla buttercream frosting are sure to remind you of a cool orange creamsicle on a hot summer's day!
Provided by Taste & Love
Time 1h20m
Yield 20
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 20 standard-sized muffin cups with muffin liners and spray lightly with cooking spray.
- Mix butter for cupcakes in a large bowl with an electric mixer until creamy, about 2 minutes. Add sugar and beat for 2 more minutes. Add eggs, one at a time, mixing after each addition until incorporated. Mix in orange zest.
- Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add flour mixture to the butter mixture in 2 batches, alternating with the milk, beating batter briefly after each addition. Mix in orange juice. Pour batter into the prepared muffin cups until they are about 2/3 to 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 18 to 22 minutes. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
- Meanwhile, put a mixing bowl in the freezer for 10 minutes.
- Remove bowl from the freezer and add heavy cream, sugar, and vanilla for filling. Whip with an electric mixer until stiff peaks form (make sure they don't fall over), 3 to 5 minutes. Don't overmix or your whipped cream will start separating and turning into butter. Put filling in the refrigerator until ready to use.
- Cream softened butter for frosting with an electric mixer for 3 minutes. Reduce speed to low and gradually mix in powdered sugar. Beat for 2 minutes. Mix in milk, vanilla, and salt.
- Use a serrated knife to make a 3/4-inch hole in the center of each cooled cupcake. Fill the holes with filling and frost the tops with frosting. Garnish each cupcake with an orange peel.
Nutrition Facts : Calories 383 calories, Carbohydrate 51.4 g, Cholesterol 70.4 mg, Fat 19.2 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 11.9 g, Sodium 188.1 mg, Sugar 40.8 g
ORANGE CRANBERRY CUPCAKES
The sweet, fresh flavor of these orange cupcakes, studded with tart cranberries (fresh and frozen work equally well), makes for a vibrant holiday dessert as worthy of Thanksgiving as any pie.
Provided by Candace Nelson
Categories Thanksgiving Fall Christmas Cupcake Cranberry Orange Bake Dessert Cake
Yield Makes 12 cupcakes or 1 (2-layer, 9-inch) cake
Number Of Ingredients 21
Steps:
- Cupcakes:
- Preheat the oven to 325°F. Line a 12-cup cupcake pan with paper liners.
- In a medium bowl, whisk together 1 1/2 cups of the flour, the baking powder, baking soda, and salt. In a small saucepan, heat the milk and orange zest over low heat until hot (but not boiling); cool to lukewarm, 4 to 5 minutes. Stir in the vanilla.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium-low, add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes. Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition. In a small bowl, toss the cranberries with the remaining 1 tablespoon flour. Using a silicone spatula, gently fold the cranberries into the batter.
- Divide the batter evenly among the liners and bake until the tops are just dry to the touch (some may be slightly golden on the sides before this happens) and a toothpick inserted into the center comes out clean, 17 to 19 minutes. Transfer the pan to a wire rack and cool completely before frosting with orange frosting.
- To bake as a cake:
- Butter two 9-inch round cake pans, line the bottoms with parchment paper cut to fit, and butter the parchment. Flour the pans, coating the bottom and sides of each pan, then tap out the excess flour. Divide the batter between the two pans and bake until the tops are dry to the touch, the sides of the cake start to pull away from the pan, and a toothpick inserted into the center comes out clean (for generally the same amount of time as in the cupcake recipe). Let cool on a wire rack, then remove each cake from its pan, discard the parchment paper, and set one cake layer on a cake round, frosting turntable, or the final serving platter. Frost the top of that cake layer with the frosting, stack the second layer on top, and frost the top and sides with the remaining frosting.
- To make the orange frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low, gradually add the confectioners' sugar, and beat until incorporated. Increase the speed to medium, add the milk, orange zest and juice, and vanilla and beat until fully blended, 1 to 2 minutes, making sure not to incorporate too much air into the frosting.
More about "orange cupcakes recipes"
RASPBERRY ORANGE CUPCAKES - A LATTE FOOD
From alattefood.com
- While the cupcakes are baking, mix together sugar and raspberries. Let the mixture sit for about 10 minutes.
- Beat butter until light and fluffy, about 1 minute. Add in orange juice and orange zest, beating until combined.
ORANGE CREAM CUPCAKES RECIPE | ORANGE CREAMSICLE DESSERT
From lifeloveandsugar.com
- . In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
HALLOWEEN DEVIL'S FOOD CUPCAKES WITH BUTTERCREAM FROSTING
From toriavey.com
- Preheat oven to 350 degrees F. Sift together the flour, baking powder, baking soda and salt. Sift the mixture again three more times. Reserve.
- Chop the chocolate into small pieces and melt it in a double boiler or in a glass bowl over a pot of boiling water, stirring frequently with a rubber spatula, till the chocolate is smooth. Whisk in ½ cup sugar and ½ cup buttermilk till they are melted and well blended into the chocolate. Remove from heat and set aside.
- In a large mixing bowl, cream together 1/2 cup butter and 1 ¼ cups sugar for several minutes till light, fluffy, and no longer grainy looking. Note: it's very important that the butter is at room temperature, or it won't cream properly.
BLOOD ORANGE CUPCAKES - CAKES AND CUPCAKES - KATE THE BAKER
From katethebaker.com
- Heat the oven to 350 and have a rack in the middle of the oven. Line 24 cupcake rounds with paper liners.
- Put the sugar in a small bowl and add the zest. With your fingers rub the zest into the sugar really well. This will release the oils in the zest and make for a super fragrant cupcake. Then in a bowl, sift together the flour, sugar/zest combo, baking powder and salt.
ORANGE CUPCAKES AND CREAMY ORANGE ... - SUGAR SALT MAGIC
From sugarsaltmagic.com
- Preheat the oven to 180C / 350F / 160C fan forced. Line a 12 hole muffin tin with cupcake liners.
- In a small saucepan, whisk the flour with a little milk to a paste. Add the remaining milk, 1/2 cup of sugar and orange peel.
ORANGE CUPCAKES - GREEDY EATS
From greedyeats.com
- Preheat the oven to 350°F (176°C) and line your muffin pans with liners. You will need two pans if you are baking 14 cupcakes. Sift the dry ingredients (flour, baking powder and salt) together and set aside.
- Add egg whites in a clean mixing bowl. Beat for about a minute until frothy using a handheld or stand mixture and the balloon whisk attachment. Add half of the sugar, pouring a tablespoon at a time and whisking till the whites reach soft peak stage.
- In a handheld or stand mixer (fitted with a paddle attachment) beat butter for about a minute. Add sugar and beat on high for about 3 minutes. The mixture will be light and creamy. Add half of the dry ingredients and pour in sour cream, milk, vanilla extract, water, orange juice and zest and mix well to combine.
ORANGE CUPCAKES WITH ORANGE FROSTING - LAUREN'S LATEST
From laurenslatest.com
- In a large bowl, combine flour, sugar, salt, baking soda and baking powder. Stir with a fork to combine and make a large well in the center.
- Pour in orange zest, milk, vanilla, almond extract, egg and oil into the well and stir until just combined.
ORANGE CREAMSICLE CUPCAKES WITH CREAM FILLING - EASY ...
From easydessertrecipes.com
- In a large bowl, using a hand mixer or stand mixer, cream together the sugar and butter until light and fluffy. Separate the eggs, if not done already, and add in the egg whites and vanilla to the butter mixture. Add in the flour, baking powder, and salt and mix well. Slowly add in the milk, mixing as you pour, and mix everything until well combined.
- Scoop out 1 cup of batter and pour it into a small bowl. Add the orange extract and food coloring to this batter and mix until combined. The amount of food coloring is your preference. I personally used 2 drops of gel food coloring. Set aside.
CREAMY DREAMY ORANGE CUPCAKE RECIPE | FOODLETS
From foodlets.com
- Set the oven to 350 degrees F. Line a muffin pan with paper liners or grease the inside with nonstick cooking spray.
- In a glass measuring cup with a spout, combine the buttermilk, orange juice and vanilla. Use a fork or small whisk to combine.
ORANGE SODA CUPCAKES - EASY ORANGE CUPCAKES RECIPE
DARK CHOCOLATE ORANGE CUPCAKES - ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
- Preheat oven to 350°F / 175°C. Line two 12-cup muffin pans with about 14-15 cupcake liners (this recipe yields 14-15 cupcakes - I got 15 cupcakes). Set aside.
- Cupcakes: Stir flour, cocoa, baking powder, and salt in a large bowl to combine. Set aside. With a handheld or stand mixer fitted with a whisk or paddle attachment, beat egg and sugar until creamy for about 2 minutes. Add oil and vanilla* and mix on low speed until combined. Alternately add dry ingredients and buttermilk to the batter and mix on low speed just until combined. Begin and end with dry ingredients. Spoon batter into the liners and fill max. 2/3 full that your cupcakes don't sink or spill over the sides. Bake for about 18-20 minutes or until a toothpick centered in the middle comes out clean. Let cool to room temperature before frosting.
- Over medium-high heat, in a medium saucepan, whisk together orange juice and sugar and bring to a boil. Cook for about 10 minutes until it has thickened up and reduced by 1/2. It should look like syrup. Remove from heat and let cool to room temperature. It will thicken as it cools.**
GLUTEN FREE ORANGE CREAMSICLE CUPCAKES - SISTERS SANS GLUTEN
From sisterssansgluten.com
- First, make the cupcakes! Preheat the oven to 350° Fahrenheit and line two 12-cup cupcake pans with paper liners, then set aside. In a large bowl, whisk together the eggs, oil, sour cream, orange juice, zest, and extract, vanilla, and sugar until smooth. Then add in the flours, almond flour, starches, baking soda and powder, and salt, and whisk until fully combined. Scoop batter into prepared cupcake pans (each should be about 3/4 full) and bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool completely before filling and frosting.
- While cupcakes are cooling, make the filling. In a medium bowl, beat the cream cheese until smooth, then add the vanilla and powdered sugar and beat until combined. Finally, add in the cream and beat on low speed until thick and scoopable. Scoop into a piping bag fitted with a 1/2 inch round tip.
- Then make the two buttercreams. In a medium bowl, using an electric mixer, beat the room temp butter with one cup of sifted powdered sugar until smooth – about 3-4 minutes to lighten the color. Continue adding powdered sugar and continue to beat until smooth. Add in the vanilla and beat until smooth. Add a teaspoon of cream to thin the frosting if needed. Scoop some of the frosting into a tip-less piping bag and then cut off a 1/2 inch opening and place this bag in another piping bag fitted with your choice of piping tip (you'll be adding another bag filled with the orange buttercream so leave room.
ORANGE VELVET CUPCAKES • LOVE FROM THE OVEN
From lovefromtheoven.com
- In a large bowl, cream together butter and sugar. Once light and fluffy add your pink food coloring. Start with a small amount and increase to reach your desired shade of pink. Blend well with butter and sugar.
ORANGE CREAMSICLE CUPCAKES - HOMEMADE FOOD JUNKIE
ORANGE CRUSH SODA CUPCAKES - JAVACUPCAKE - FOOD. FARMING ...
From javacupcake.com
- To make the cupcakes: Heat oven 350F. Line cupcake tin with paper liners. Cream butter, sugar, zest and orange oil with electric mixer until light and fluffy.
- Gradually add in dry ingredients alternating with orange soda, scraping down sides of bowl as needed. Beat one minute until all is thoroughly mixed.
ORANGE CUPCAKES WITH VANILLA FROSTING RECIPE | MYRECIPES
From myrecipes.com
- Make cupcakes: In a bowl, whisk flour, baking powder, baking soda and salt. In a large mixing bowl, using an electric mixer on medium-high speed, cream butter, sugar and orange zest until light and fluffy, about 3 minutes. Add eggs one at a time, beating well. Scrape down sides of bowl. Beat in half of flour mixture, until just combined. Beat in buttermilk and orange juice, then beat in remaining flour mixture until just combined (do not overmix).
- Divide batter evenly among muffin cups. Bake until light golden brown and a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes in pan on a wire rack for 10 minutes, then remove from pan to rack to cool completely.
ORANGE CUPCAKES - COOKING WITH MY KIDS
From cookingwithmykids.co.uk
- Add everything (eggs, butter, flour, sugar, baking powder, vanilla extract and orange zest) to a large mixing bowl or free-standing mixer.
- Spoon the cupcake mixture into the cupcake cases. You should end up with each cupcake case being about ¾ full.
- Make the orange buttercream icing by weighing out the icing sugar and butter and adding them to a free-standing mixer or large mixing bowl. Slowly mix the butter and icing sugar with the k-paddle attachment of your free-standing mixer, or a hand held mixer. Once the icing sugar has started to mix in with the butter you can turn the speed up.
ORANGE ANGEL FOOD CUPCAKES & C&Y CORN BUTTERCREAM RECIPE ...
From myrecipes.com
- Beat egg whites and salt at medium speed with an electric mixer until foamy. Beat in vanilla and orange extracts. Add cream of tartar; beat at high speed until soft peaks form. Add sugar, a few tablespoons at a time, beating until firm peaks form. Fold in flour, a few tablespoons at a time. Fold in zest.
- Spoon batter into prepared muffin cups, filling almost to the top. Bake 15 to 18 minutes or until lightly browned. Remove cupcakes from pan, and cool completely on a wire rack.
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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #cupcakes #desserts #fruit #oven #easy #cakes #dietary #citrus #oranges #equipment #number-of-servings
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