Orange Cream Cupcakes

Orange Cream Cupcakes could be just the lacto ovo vegetarian recipe you've been looking for. For 25 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 198 calories, 2g of protein, and 12g of fat. This recipe serves 16. It works well as a dessert. A mixture of sugar, unsalted butter, icing sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. A couple people really liked this American dish. From preparation to the plate, this recipe takes approximately 45 minutes. 20 people have made this recipe and would make it again. It is brought to you by Chocolate Chilli Mango. All things considered, we decided this recipe deserves a spoonacular score of 10%. This score is very bad (but still fixable). Similar recipes include Sorghum Cupcakes with Orange Whiskey Whipped Cream – Wild West Cupcakes, Orange Cupcakes with Orange Crushed Pineapple Whipped Cream Topping, and Orange-coconut Cupcakes With Orange Cream Cheese Frosting.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 180 (or 160 if using fan-forced). Prepare 16 cupcake liners on a baking tray. Alternatively, set the liners inside muffin tins. This will ensure the cupcakes hold their shape as they expand during baking.Add the butter, sugar, and orange zest to the bowl of a heavy duty stand mixer. Use the paddle attachment to beat the butter and sugar together until light, fluffy, and the sugar is completely dissolved. Scrape down the bowl with a spatula, as required during the mixing process. Add the eggs and mix on low speed until combined.Sift together the flour and baking powder. Add half the flour mixture to the batter. Beat until smooth.Add the orange juice and beat on low speed until combined. Finally, add the remaining flour and beat on medium speed until the batter is light, creamy and smooth.Divide the batter between the prepared cupcake liners. Bake for 15 - 18 minutes until risen, golden and the tops spring back when touched.Remove from the oven and cool the cupcakes on a wire rack.While the cupcakes are cooling, prepare the Orange Cream.Place the cream in a mixing bowl. Sift the icing sugar to remove any lumps. Add the sugar to the cream and mix on low speed until fully incorporated and the cream thickens slightly.Add the orange juice, and the Triple Sec, if using.Mix on low speed until the cream is light and thickened.Take care not to overbeat as you don't want the cream to be too stiff and on the verge of separating. It should hold its shape when piped.Fill a piping bag, fitted with a plain or decorative tip, halfway with the cream.Pipe the cream onto the cupcakes and had some cream leftover.I only pipe a small amount but be as generous or restrained as you please.If you have any leftover cream, it will make a wonderful topping for pancakes, oats, fruit, gelato, desserts, or just grab a spoon.The cupcakes will keep, without the cream frosting, for several days, stored in an airtight container at room temperature.Once frosted, store the cupcakes in an airtight container, in the refrigerator for several days.Let the cupcakes come to room temperature before serving, for the best flavour.

 

Step by step:

1. Preheat the oven to 180 (or 160 if using fan-forced). Prepare 16 cupcake liners on a baking tray. Alternatively, set the liners inside muffin tins. This will ensure the cupcakes hold their shape as they expand during baking.

2. Add the butter, sugar, and orange zest to the bowl of a heavy duty stand mixer. Use the paddle attachment to beat the butter and sugar together until light, fluffy, and the sugar is completely dissolved. Scrape down the bowl with a spatula, as required during the mixing process.

3. Add the eggs and mix on low speed until combined.Sift together the flour and baking powder.

4. Add half the flour mixture to the batter. Beat until smooth.

5. Add the orange juice and beat on low speed until combined. Finally, add the remaining flour and beat on medium speed until the batter is light, creamy and smooth.Divide the batter between the prepared cupcake liners.

6. Bake for 15 - 18 minutes until risen, golden and the tops spring back when touched.

7. Remove from the oven and cool the cupcakes on a wire rack.While the cupcakes are cooling, prepare the Orange Cream.

8. Place the cream in a mixing bowl. Sift the icing sugar to remove any lumps.

9. Add the sugar to the cream and mix on low speed until fully incorporated and the cream thickens slightly.

10. Add the orange juice, and the Triple Sec, if using.

11. Mix on low speed until the cream is light and thickened.Take care not to overbeat as you don't want the cream to be too stiff and on the verge of separating. It should hold its shape when piped.Fill a piping bag, fitted with a plain or decorative tip, halfway with the cream.Pipe the cream onto the cupcakes and had some cream leftover.I only pipe a small amount but be as generous or restrained as you please.If you have any leftover cream, it will make a wonderful topping for pancakes, oats, fruit, gelato, desserts, or just grab a spoon.The cupcakes will keep, without the cream frosting, for several days, stored in an airtight container at room temperature.Once frosted, store the cupcakes in an airtight container, in the refrigerator for several days.

12. Let the cupcakes come to room temperature before serving, for the best flavour.

Nutrition Information:

covered percent of daily need