Easy Fresh Orange Cupcakes With Orange Butter Cream Frosting Recipe 415

ORANGE CUPCAKES WITH THE CREAMIEST ORANGE BUTTERCREAM

Steps:

• Preheat the oven to 180C / 350F / 160C fan forced. Line a 12 hole muffin tin with cupcake liners.
• Place the flour, corn flour, baking powder and salt in a bowl and whisk to mix well.
• In a separate bowl, mix together the melted butter and sugar just to combine.
• Add the milk, eggs, orange juice, zest and vanilla and whisk really well to combine.
• Add the dry ingredients to the wet ingredients and stir through gently with a spatula until just combined.
• Fill the cupcake cases to about ⅔ full. Bake for around 20 minutes or until toothpick inserted comes out with just a couple of crumbs on it. Transfer to a cooling rack. You can go straight on with steps 1-3 of the buttercream.
• In a small saucepan, whisk the flour with a little milk to a paste. Add the remaining milk, 1/2 cup of sugar and orange peel.
• Heat over low heat, stirring constantly until it gets very thick (like a thick custard or pudding).
• Press this mixture through a strainer into a bowl. Discard the orange peel and cover with plastic wrap pressed to the surface and let it cool to room temperature before continuing (notes).
• Once the pudding mixture is cool, beat together the butter and ½ cup of sugar until lightened and creamy. About 5 minutes. Scrape down the bowl a few times through the process.
• Add 1 spoonful of the pudding mixture at a time, mixing on low between each. Make sure each spoonful is incorporated before adding the next.
• Once all the pudding mixture is added, beat for a further 5-7 minutes on medium until it looks whipped and creamy. You should not be able to feel any sugar granules. (If it looks like it separates, don't worry, just keep on beating. It will all come together into a beautiful, almost whipped cream looking frosting).
• Finally add the vanilla and orange zest and give it one final quick mix just to mix it through.

EASY FRESH ORANGE CUPCAKES WITH ORANGE BUTTER CREAM FROSTING RECIPE - (4.1/5)

Steps:

• Preheat oven to 350 degrees. Paper line or grease 24 muffin cups. • Combine cake mix, orange juice, eggs, oil and orange zest in large mixing bowl. With an electric mixer blend until moistened, beat on low speed for 30 seconds then on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling each 2/3 full. • Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes, remove to wire racks to cool completely. • Place butter, orange juice and orange zest in medium mixing bowl. Using an electric mixer beat until light and fluffy. Gradually beat in powdered sugar and salt. Frost cupcakes with Quick Orange Buttercream Frosting, decorate as desired.

ORANGE FROSTING

Steps:

• Beat butter on high speed with an electric mixer for about three minutes until light and airy.
• Mix in powdered sugar a little bit at a time.
• Add zest and salt and continue to beat for another minute.
• If desired, add more powdered sugar to make the buttercream frosting stiffer.

ORANGE BUTTERCREAM FROSTING

Steps:

• In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.

ORANGE CREAMSICLE CUPCAKES

Steps:

• Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside.
• In a large mixing bowl, using an electric hand mixer set on medium-high speed, blend together butter, granulated sugar and orange zest until pale and fluffy, about 3 - 4 minutes.
• Mix in eggs one at time, blending until combine after each addition. Measure out cream into a liquid measuring cup, stir in orange juice, orange extract and vanilla extract.
• With hand mixer set on low speed and working in 3 separate batches, blend in flour mixture alternating with cream mixture, beginning and ending with flour mixture and mixing just until combine after each addition.
• Divide batter among 14 paper lined muffin cups, filling each cup 3/4 full. Bake in preheated oven 23 - 25, rotating muffin tins once halfway through baking, until toothpick inserted into center comes out clean.
• Remove from oven and allow to cool several minutes before transferring to a wire rack to cool.
• Cool completely then frost with Vanilla Buttercream Frosting and garnish with an small orange slice if desired (just before serving). Store in an airtight container at room temperature.

ORANGE BUTTERCREAM FROSTING

Steps:

• Gather the ingredients.
• In a mixing bowl with an electric mixer , combine the butter, 3 cups of confectioners' sugar , and vanilla and orange extracts until well blended.
• Add the orange zest and 3 tablespoons of fresh orange juice. Beat until smooth and creamy.
• Add more confectioners' sugar or orange juice, as needed, for spreading or piping consistency. Beat in a few drops of orange food coloring , if desired.
• Use to frost a cake or cupcakes. Refrigerate leftover frosting, covered, for up to one month.

ORANGE FROSTING

Steps:

• In a mixing bowl with an electric mixer, beat the butter with the vanilla extract until light and well blended.
• Sift the confectioners' sugar and gradually beat it into the butter along with the salt.
• Add a few tablespoons of orange juice and the orange zest. Beat until well blended and add more orange juice as needed for a spreadable frosting.