Posted on Monday, 19th April 2010 by Grace Massa Langlois
The Cupcake, you can dress it up and take it anywhere, especially these Orange Cupcakes with Vanilla Cream Icing and Sugared Orange Peel. The perfect gourmet cupcake that is sure to please!
My niece, V, is getting married this summer and a tradition in our family is for all the Aunts to host the Bridal Shower. In reality it is a mini wedding. So many things to do, choose a venue, invitations, decorations, flowers, decide on a menu and party favors. We bake cookies for months prior to the event, each of usually bakes 5 or 6 varieties. I thought it would be nice to have a gourmet cupcake for each of the guests.
Choosing a cupcake should be easy right? Wrong! Wow, when you sit down and think about it there are so many choices, almost too many, sprinkled, swirled, filled, glazed, piped not to mention all the different flavours, chocolate, lemon, orange, vanilla, strawberry, red velvet, mocha, the list goes on and on.
Making a choice has been difficult but I have narrowed it down to a few, Orange Cupcakes, Lemon-Strawberry Cheesecake Cupcakes, and of course I need to add a little chocolate to the mix, Boston Cream Pie Cupcakes and Deep-Chocolate Brownie Cupcakes. I will post about them over the next couple of weeks. How will I choose? I am reaching out to you in hopes that you will help with the choice and by all means if you have a recipe that you think will knock the socks off of our guests I would love to hear about it.
This past weekend I decided to make the Orange Cupcakes with Vanilla Cream Icing and I decorated them with sugared orange peel. I am so happy I did, these brought me right back to when I was a kid running after the ice cream truck, they taste just like a creamsicle. So moist, creamy and delicious and they couldn’t be easier to make. We are sure to please all the guests from the small children right to the adults.
Orange Cupcakes with Vanilla Cream Icing and Sugared Orange Peel
(recipe from Food and Drink)
- Orange Cupcakes
- Vanilla Cream Icing
- Sugared Orange Peel
Makes 12 cupcakes
- 2 eggs
- 1/2 cup (125 ml) unsalted butter, softened
- 1 cup (250 ml) granulated sugar
- 1/2 teaspoon (2 ml) pure vanilla extract
- 2 cups (500 ml) sifted before measured cake and pastry flour
- 2 teaspoons (10 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 1/2 cup (125 ml) milk
- 1/4 cup (50 ml) orange juice
- 1 tablespoon (15 ml) orange zest
- Preheat oven to 375° (190° C)
- Line 12 muffin tin cups with paper or silicone liners. Place eggs in a small bowl; cover with hot tap water.
- Beat butter with sugar until light and fluffy. Beat in eggs 1 at a time; then vanilla. Thoroughly mix sifted flour with baking powder and salt. Then sift or rub through a sieve again. Combine milk with orange juice.
- Alternately, in 2 batches, stir first flour mixture and then milk mixture into butter mixture. Stir in zest. Divide batter among cups.
- Bake in oven centre for 18 to 20 minutes or until light golden and a cake tester into middle of cupcake comes out clean. Cool on rack.
- Cupcakes keep well covered at room temperature for a few days.
Vanilla Cream Icing
- 1/3 cup (75 ml) regular or light block cream cheese, about 1/3 of a 250 g pkg
- 2 tablespoons (25 ml) unsalted butter, softened
- 2 teaspoons (10 ml) honey
- 3/4 teaspoon (4 ml) pure vanilla extract
- Pinch of salt
- 2 cups (500 ml) sifted before measured icing sugar
- In the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese on high speed until smooth.
- Add the butter and beat to well combine.
- Add the honey, vanilla, salt and beat to just combine.
- Reduce mixer speed to low and with mixer running gradually add the icing sugar, beating to combine.
- Increase mixer speed to high and beat until thick and fluffy.
Sugared Orange Peel
- 1 orange
- 3/4 cup (175 ml) water
- 1 cup (250 ml) sugar
- Using a vegetable peeler, remove coloured part of peel from 1 large orange. Cut into long, very thin strips.
- Stir 3/4 cup (175 ml) each of granulated sugar and water in small saucepan over medium heat until sugar dissolves.
- Bring to a boil; reduce heat and bubble gently for 2 minutes.
- Add peel; simmer 15 minutes.
- Meanwhile, place 1/4 cup (50 ml) granulated sugar into a small bowl.
- Use a slotted spoon to remove peel from syrup, drain and separate the strips, place onto waxed paper or parchment paper. Then roll a few strips at a time in sugar until coated.
- Let dry at room temperature for a few hours.
- Store in an airtight container in the freezer up to 3 months.
Check back on Wednesday for a super easy treat.
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Tags: after school treat, afternoon tea, cake, cakes, cream cheese, cupcakes, dessert, desserts, food, food photography, food photos, frosting, gourmet cupcakes, icing, individual dessert, individual desserts, mini cakes, small cakes
Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes