Saturday, May 3, 2008
Week 18: Orange Crush: Orange Cupcakes Filled with Orange Apricot Marmalade Topped with Citrus Buttercream Frosting and a Mandarin Orange
Hi friends! If you like citrus, in particular a combination of apricot orange marmalade in the center of a moist orange cake and topped off with a creamy citrus buttercream and a juicy mandarin orange. You will really like this cupcake. I was in the grocery store and saw a can of Mandarin Oranges which were my inspiration this week! Plump apricots were lined up in the produce department with their soft downy skin and apricot hue just begging for me to pick them up and bring them home with me.
I love spring time because all the colors come alive and I want to capture that essence in everything I am cooking. This cupcake was delicious and bright! I love that! I am so happy spring is here.
Makes 24 cupcakes
2 1/4 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 cup white sugar
1/3 cup orange juice (Recommend Tropicana with Pulp)
2 eggs, room temperature
1 cup buttermilk
3/4 cup vegetable oil
2 Tbsp. grated orange zest
1. Preheat oven 350° degrees. Line cupcake pan with paper liners and set aside.
2. In a large bowl sift together the flour, baking soda, baking powder and salt.
3. In another large bowl with a stand mixer, mix together sugar, orange juice, eggs, buttermilk, and vegetable oil.
4. Add the dry ingredients and mix until moistened.
5. Fold in the orange zest.
6. Divide batter into cupcake liners and bake 17-21 minutes, depending on your oven. Cupcakes are ready when toothpick inserted into the center come out clean.
7. VERY IMPORTANT to let the cupcakes cool completely before frosting.
Orange Apricot Marmalade
1. Good quality Apricot Orange marmalade. Spoon or pipe into the center of completely cooled cupcakes.
2. Be careful marmalade does not clog piping tip.
8 oz. (2 stick) unsalted butter, softened
5 1/2 cups powdered sugar
1 tsp. salt
2 Tbsp. plus 2 tsp. whole milk
3 tsp. pure orange extract
2 Tbsp. plus plus 1 tsp. fresh lemon juice
1. With an electric mixer, cream the butter and salt for about 30 seconds.
2. Add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl.
3. Add the remainder of the powdered sugar, orange extract, and lemon juice. Beat until combined. Scrape down the bowl again.
4. Beat on high speed for 2 minutes or until the frosting is fluffy.
5. Continue beating on high speed for 3 minutes.
6. It is preferable to use the frosting on the same day you make it, but it can keep in the refrigerator for 3 days if tightly wrapped. Make sure and stir the buttercream well before using to get the air bubbles out of the frosting and then pipe onto completely cooled cupcakes.