Orange Kiss Me Cupcakes Recipes

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.

Steps:

• Combine first 6 ingredients in a bowl; stir well and set aside.
• Combine flour, 1/3 cup sugar, baking powder, and salt in large bowl.
• Add orange juice mixture; beat at low speed of an electric mixer until smooth.
• Set aside.
• Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until foamy.
• Gradually add remaining 1/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form.
• Gently stir 1/4 of egg white mixture into orange mixture.
• Gently fold remaining egg white mixture into orange mixture.
• Divide batter evenly among 12 paper lined muffin cups.
• Bake at 350 degrees for 19 minutes or until lightly browned.
• Remove from pan; let cool on a wire rack (set over a piece of wax paper).
• Mix powdered sugar and orange juice until it is the consistency you desire (adding more or less juice).
• Spread thinly over the top of the cupcakes.

Steps:

• Set oven to 325 degrees F.
• Steep two chamomile teabags in 1/3 cup boiling water.
• Line 16 standard-size muffin cups.
• Grate orange rind to make approximately 1 tablespoon zest.
• Combine the flour with baking powder
• In another bowl beat together butter and sugar until light and fluffy.
• Add eggs, chamomile tea, zest and vanilla, beat well.
• Alternately stir in flour mixture and milk
• Spoon batter into prepared muffin pan filling three-quarters full.
• Bake cupcakes about 20 minutes or until golden brown.
• Cool then transfer to a rack.
• Squeeze juice from orange to make ¼ cup.
• Mix orange juice and confectioners sugar to form a glaze.
• Coat top of cupcake with orange glaze.
• Smooth with bottom of spoon.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Squeeze orange and reserve 1/3 cup juice. Grind orange peel and pulp, raisins, and 1/3 cup walnuts together. Set aside.
• In a large bowl, blend flour, 1 cup sugar, baking soda, salt, milk, shortening and eggs. Beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Drizzle reserved orange juice over warm cake. Combine 1/3 cup sugar, cinnamon, and 1/4 cup walnuts; sprinkle over cake. Garnish with orange slices.