A sweet orange cupcake recipe, surprisinly bright and orange from the orange juice and orange zest. I've topped these cupcakes with a pink fluffy frosting, recipe below, feel free to use your favourite however.
Course: Cake
Cuisine: Baked Goods
Keyword: orange
Servings: 12cupcakes
Calories: 124kcal
Author: Trish | The In Fine Balance Food Blog
Equipment
12 cup cupcake or muffin tin
Ingredients
For the orange cupcakes
1-½cupall-purpose flour
1cupsugar
1teaspoonbaking soda
½teaspoonsalt
1cuporange juice
⅓cupvegetable oil
1tablespoongrated orange zest
1tablespoonwhite or cider vinegar
1teaspoonvanilla
For the 7 minute frosting
5tablespoonwater
¼teaspooncream of tartar
1-⅓cupssugar
2large egg whites
1tablespoonlight corn syrup
1teaspoonvanilla
food colouring paste of your choice.
Instructions
For the cupcakes
Preheat oven to 350.
Line cupcake or muffin tin with paper liners.
Whisk together the dry ingredients (flour through salt).
1-½ cup all-purpose flour, 1 cup sugar, ½ teaspoon salt, 1 teaspoon baking soda
Add the remaining ingredients and stir until smooth. Scoop batter into paper liners.
1 cup orange juice, ⅓ cup vegetable oil, 1 tablespoon grated orange zest, 1 tablespoon white or cider vinegar, 1 teaspoon vanilla
Bake the cupcakes until a toothpick inserted into the centre comes out clean. 15-18 mins. But be careful -- you may want to check it after 12, depending on your oven.
For the 7 minute Frosting
You will need a stainless-steel bowl that fits over a pot of simmering water, for a double-boiler effect, a glass thermometer to monitor the temperature and a handheld mixer.
Whisk all ingredients in a bowl. Set bowl over a wide, deep pot filled with 1 inch of simmering water. Make sure the water level is at least as high as the depth of the egg whites in the bowl.
5 tablespoon water, ¼ teaspoon cream of tartar, 1-⅓ cups sugar, 2 large egg whites, 1 tablespoon light corn syrup
Using a handheld mixer, beat the whites on low-speed until the mixture reaches 140 F. Do not stop beating while the bowl is on top of the water or you will end up with overcooked egg whites or scrambled eggs. If you need to, remove the bowl from on-top of the simmering water to measure the temperature - or get a helper.
Once the egg whites have reached 140 F, beat on high-speed for exactly 5 mins.
Remove the bowl from the double boiler and beat on high speed for 2-3 more minutes to cool. Add in vanilla and food coloring.
1 teaspoon vanilla, food colouring paste of your choice.
Use the day it is made. Use a piping bag to ice cupcakes.
Notes
Allow the cupcakes to completely cool before frosting. This cake is moist enough, you can make the cupcakes the night before and store them in the fridge for frosting and serving the next day.The 7-minute frosting is a bit of misnomer - it will take at least 15 minutes.