Easy Orange Almond Cupcakes W Dk Chocolate Icing Recipes

ORANGE-ALMOND CUPCAKES

Steps:

• Preheat oven to 350 degrees, with rack in top position. Line 18 muffin-pan cups with paper liners. In a large bowl, using an electric mixer, beat butter, sugar, and 1/3 cup marmalade until pale yellow and fluffy, 4 minutes. In a food processor, process almonds until finely ground. Add flour, baking powder, baking soda, and salt and process until almonds are completely incorporated into flour mixture.
• With mixer on low, beat eggs, one at a time, into butter mixture, scraping down bowl after each addition. Add buttermilk and flour mixture each in three additions, scraping down bowl after each addition. Beat in vanilla.
• Fill each muffin cup with cup batter. Bake until golden brown and a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes, rotating pans halfway through. Let cupcakes cool in pans on wire racks. Top each with a dollop whipped cream and evenly drizzle with 1/3 cup marmalade.

ORANGE-ALMOND CAKE WITH CHOCOLATE ICING

Steps:

• Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Dust with flour; tap out excess. Using vegetable peeler, remove peel (orange part only) in strips from oranges. Coarsely chop enough peel to measure 1/2 cup. Combine flour, 1 cup almonds, baking powder and salt in processor; blend until finely ground. Transfer to medium bowl. Place 2 cups sugar and orange peel in processor; blend until peel is finely minced.
• Using electric mixer, beat butter in large bowl until blended. Add sugar mixture and beat until fluffy. Beat in eggs 1 at a time. Mix milk and both extracts in small bowl. On low speed, beat flour mixture into egg mixture alternately with milk mixture in 3 additions each. Divide batter among prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 5 minutes. Turn cakes out onto racks and cool completely. Boil 1 1/2 cups fresh orange juice and remaining generous 1 tablespoon sugar in small saucepan until reduced to 1/2 cup, about 8 minutes. Brush warm juice mixture over tops of cooled cakes.
• Place 1 cake layer, orange syrup side up, on cake platter. Spread 1 cup Chocolate Icing over. Top with second cake layer, then 1 cup icing. Top with third cake layer, syrup side up. Spread remaining icing over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and store at room temperature.) Arrange additional almonds, orange triangles and mint leaves around top edge of cake. Slice cake and serve.

ALMOND CUPCAKES WITH ORANGE ICING

Steps:

• In a bowl whisk together the flour, the almonds, the baking powder, and a pinch of salt. In another bowl with an electric mixer cream together the shortening and the granulated sugar, beat in the egg and the almond extract, and beat in the flour mixture alternately with the water, beating well after each addition. Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350°:F. oven for 15 to 20 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
• In another bowl beat together the confectioners' sugar, the butter, the zest, and the juice, beating until the icing is fluffy, and spread the icing on the cupcakes.

ORANGE & ALMOND CUPCAKES

Steps:

• Heat oven to 170C/150C fan/gas 3½. Line 2 x 12-hole muffin tins with muffin cases. Put the butter and caster sugar in a large bowl and blend with an electric hand whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Add the flour, almonds, baking powder and a pinch of salt. Mix again, then add the orange zest and juice, and almond extract. Give a final mix to combine everything.
• Use 2 dessertspoons to divide the mixture between the cases. Bake for 22-25 mins, changing the tins over after 15 mins. Remove from the oven, leave to cool for 10 mins in the tins, then transfer to a wire rack to cool completely. Can now be frozen for up to 3 months.
• To make the icing, tip the butter into a large bowl and blend with an electric hand whisk until smooth. Add the icing sugar, cream cheese, almond extract and orange juice. Mash everything together first with a spatula (to avoid a mess), then go in with the electric whisk and mix until smooth. Add your food colouring and mix again until you have an even colour. (If you're using liquid food colouring, it will make the icing runny, so add a little more icing sugar.)
• Fit the piping bag with a large curved star point piping nozzle, then fill the bag with half of the icing and twist the end closed. To pipe, hold the piping bag directly above the centre of the cake and, applying a steady pressure, pipe in a swirl, working out towards the edge of the cupcake. When you reach the edge, swipe the nozzle to create a smooth finish - you can always cover this bit with leaves, so don't worry too much if it looks messy. When you have piped 12 cupcakes, empty any remaining icing from the bag back into the bowl with the reserved icing. Add a little more colouring to create a deeper shade (and a little extra sifted icing sugar if the icing gets too runny). Whisk again, then refill your piping bag and ice the remaining cakes. Can be stored somewhere cool for up to 1 day (the fridge is fine, just make sure that you remove 30 mins before eating).
• Before serving, add a few leaves, if you like: pinch off small pieces of green sugar paste or fondant icing and shape into leaves. Use a sharp knife to add detail, then stick onto the cupcakes. See tips, below left, for how to build your bouquet.

CHOCOLATE ORANGE CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the sugar, flour, cocoa, pinch of salt and baking powder in a large bowl. Whisk together the eggs, vegetable oil and milk. Gradually whisk the wet ingredients into the dry until you have a smooth mixture. Fold in the dark chocolate and orange zest. Put 12 cupcake cases in a 12-hole tin. Divide the mixture between the cases, then bake for 20 mins until risen. Leave to cool.
• Meanwhile, make the icing. Beat the icing sugar and butter together until pale and fluffy. Whisk in 2 tbsp hot water to loosen and fold in the orange zest. Divide the icing evenly between two bowls. Add a few drops of orange food colouring to one bowl and stir until the icing turns bright orange. In the other bowl, add the cocoa powder and 2 tbsp milk, then beat until combined.
• Fill one side of a piping bag (use one with a large round nozzle) with the orange icing, then fill the other side with the chocolate buttercream. Pipe on top of each cupcake. Decorate with some extra orange zest and a grating of dark chocolate.

ORANGE CHOCOLATE CUPCAKE RECIPE BY TASTY

Steps:

• Cut orange in half. With a paring knife, carefully cut along the entire edge. With a spoon, scoop out the "meat" and set aside in a bowl. Repeat for all oranges. This will yield 6 empty orange halves.
• Juice the orange, reserve for the cake mix.
• Pre heat oven to 350°F (175°C). In a medium bowl, combine cake mix, eggs, oil and freshly squeezed orange juice. Mix until the batter has no lumps.
• Place the orange cups into a muffin tin and fill with ¼ cup (60 g) of the chocolate batter.
• Bake 25 minutes.
• In a medium bowl, blend cream cheese, vanilla extract and orange zest until nice and smooth. Add butter and mix on medium high for a couple of minutes. Add powdered sugar and mix until the frosting is uniformly smooth. Put icing into a piping bag.
• Let cup cakes cool down. Top the cakes with icing. Sprinkle extra orange zest on top for garnish.
• Enjoy!

CHOCOLATE-ORANGE CUPCAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix flour, 1/2 cup plus 2 tablespoons sugar, and baking powder together in a food processor. Add butter and pulse until combined.
• Whisk milk, melted dark chocolate, and egg together in a measuring cup. Stir chocolate mixture into the flour mixture until just combined. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Remove from the oven and let cool for 10 minutes.
• Heat orange juice and remaining 3 tablespoons sugar together over low heat until sugar has dissolved, 3 to 4 minutes. Carefully spoon orange juice mixture over warm cupcakes and set aside to cool completely, 15 to 30 minutes more.
• Beat 1/2 cup plus 1 tablespoon butter together in a bowl using an electric mixer until light and fluffy. Carefully stir in confectioners' sugar and continue to beat for 5 minutes. Beat in milk, melted white chocolate, and orange zest.
• Decorate cooled cupcakes with icing.
• Cut orange-flavored chocolate into shavings using a sharp knife or a vegetable peeler and use to decorate cupcakes.

FRESH ORANGE CUPCAKES WITH ORANGE ICING

Steps:

• Set oven to 350°F.
• Line 18 muffin tins with paper liners.
• For the cupcakes; sift together the flour 1-1/4 cups sugar, baking powder and salt.
• Add in oil, buttermilk and vanilla or orange extract, beat one minute using an electric mixer.
• Add in the orange juice and egg yolks; beat for about 1 minute more.
• In a another bowl beat egg whites until foamy.
• Gradually add in 1/2 and beat until stiff peaks form.
• Gently fold in the whites to the creamed batter.
• Evenly divided the batter between the muffin tins.
• Bake for about 15-20 minutes, or until cupcakes test done.
• Allow to cool completely before frosting.
• FOR THE FROSTING; in a bowl beat the butter until fluffy (about 3 minutes).
• Add in the vanilla, zest and orange juice; beat until combined.
• Add in 3 cups icing sugar to start, adding in more if needed to achieve desired consistency.
• Add in a few drops orange food colouring if desired.
• Spread on the cooled cupcakes, then sprinkle with orange sprinkles if desired.

ZUCCHINI ALMOND CUPCAKES W/ DARK CHOCOLATE FROSTING #RSC

Steps:

• HONEY ROASTED ALMONDS:.
• Preheat oven to 350 degrees F. Cover baking sheet w aluminum foil (dull side up).
• Roast almonds for 10mins (or until browned).
• While almonds are roasting, mix sugar, salt & cinnamon in a small bowl.
• Allow almonds to cool completely.
• Once cooled, use a food processor to chop the nuts relatively small.
• Next, heat a saucepan on medium - medium/low heat. Add the water, canola oil, & honey, whisking constantly until it comes to a boil.
• Once boiling, add almonds & stir constantly until liquid has been completely absorbed into them. (Approx 5mins).
• Add dry mixture & stir until sugar as caramelized (approx 1.5mins).
• Spread finished almonds onto aluminum foil & allow to cool.
• HONEY ZUCCHINI ALMOND CUPCAKES:.
• Preheat Oven to 350 degrees F. Line muffin tin with liners.
• In a large bowl, beat the eggs, sugar, and canola oil.
• Add orange juice, honey, and almond extract & continue beating.
• In a separate bowl, combine flour, cinnamon, baking powder, baking soda, salt, gloves, and ginger. Mix them together real well!
• Gradually add dry ingredients to wet ingredients. Mix well.
• Add shredded zucchini. Stir until fully incorporated.
• Add honey roasted almonds. Stir until fully incorporated.
• Fill liners 2/3 - 3/4 full.
• Bake 18-22mins (once a toothpick comes out clean, you're good to go!).
• Allow to cool in pan for 10mins, then move cupcakes to cooling rack.
• DARK CHOCOLATE BUTTERCREAM FROSTING:.
• Cream butter for a few mins, using the paddle attachment of a mixer on medium speed.
• In a small separate bowl, stir together the confectioners sugar, dark cocoa powder, & cocoa powder.
• Sift the dry mixture over the butter and mix on the lowest speed until dry ingredients are absorbed by the butter.
• Add almond extract, salt, and heavy cream, & beat on medium speed for approx 3mins.
• Control yourself to putting the frosting on the cooled cupcakes rather than eating all of the frosting right out of the bowl, like you're tempted to do :).
• Optional: Take the leftover honey roasted almonds & garnish the frosted cupcakes.

EASY ORANGE-CHOCOLATE FROSTING

Steps:

• Microwave chocolate in microwaveable bowl on HIGH 1 to 2 min. or until almost melted; stir until completely melted. Cool 5 min.
• Beat chocolate, sugar, butter and extract in large bowl with mixer on low speed until blended. Gradually beat in milk until of spreading consistency.