DREAMY ORANGE CUPCAKES
These cupcakes blend two of my favorite flavors: orange and vanilla! Reminiscent of a childhood ice cream pop treat, these cupcakes will make you feel like a kid again!
Provided by MrsFisher0729
Categories Desserts Cakes Cupcake Recipes Holiday
Time 1h45m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
- To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer.
- To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners' sugar until smooth.
- Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 53.5 g, Cholesterol 46.5 mg, Fat 21.4 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 7.8 g, Sodium 278.2 mg, Sugar 39.6 g
KAHLUA AND HORCHATA CUPCAKE
Steps:
- Preheat the oven to 325 degrees F. Line a mini cupcake pan with 24 mini liners.
- Mix the flour, granulated sugar, baking powder, baking soda and cinnamon with a whisk. Then set the bowl aside.
- In an electric mixer bowl, add the coffee liqueur, horchata, soybean oil, vanilla extract and eggs. Mix on the lowest speed while you gradually add the dry ingredients. Stop the mixer when ingredients are blended together. Scrape down the sides and mix one more time, but this time on a slightly faster speed, for about 10 seconds. Stop the mixer.
- Bring the oven temperature down to 300 degrees F.
- Fill in the mini cupcake liners half full with the batter. Bake the minis for 14 to 15 minutes. Let the minis cool.
- To assemble: Take the cooled cupcakes and frost as desired. Mission Minis loves to top this cupcake off with a dust of cinnamon.
- In the mixing bowl of a standing mixer, add the cream cheese and butter. Mix together until blended. Turn off the mixer and scrape the sides of the bowl to incorporate any cream cheese that wasn't blended. Turn the mixer to the lowest speed and add the powdered sugar, one cup at a time, and the vanilla. Stop the mixer. Scrape down the sides again and give the frosting a quick mix on a high speed.
ORANGE, WHITE CHOCOLATE & KAHLUA CUPCAKES
I made these for Mother's Day, and even my dad who generally doesn't like cake ate two. The recipe is a mix of a couple of different ones: the base cupcake is the "Orange Cupcakes" recipe from Cupcakes: A Collection of Delicious Recipes (with white chocolate added), and the frosting is from the "Kahlua and Orange Cupcakes" recipe from 500 Cupcakes.
Provided by Torricus
Categories Dessert
Time 50m
Yield 16 cupcakes, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Line a cupcake baking tray with paper liners. Place the butter, egg yolks, sugar and vanilla in a large bowl and mix well until creamy.
- In another bowl, add the baking powder, salt and flour and stir together. Slowly add the ingredients into the creamed egg yolk mixture, alternating with a little orange juice each time until all the ingredients are combined.
- Beat the egg whites and fold carefully into the mixture, then fold the chocolate chips into the combined mixture. Spoon the mixture into the cupcake liners, up to about 2/3 full. Place in the oven and bake for around 15-20 minutes. Remove from the oven and leave to cool for 5-10 minutes. Transfer onto a cooling rack to cool completely.
- For frosting, beat confectioners' sugar and butter in a small bowl until soft and creamy (because there's so little butter in comparison to the sugar, I found that I had to help it along a bit by getting my hands in the frosting). Beat in the mascarpone, Kahlua, and orange zest (for the zest, I didn't measure, I just zested 1 large orange into the frosting). Swirl onto cooled cupcakes.
Nutrition Facts : Calories 307.6, Fat 14, SaturatedFat 8.5, Cholesterol 57.7, Sodium 108.9, Carbohydrate 42.9, Fiber 0.4, Sugar 31.8, Protein 2.7
CHOCOLATE-ORANGE CUPCAKES
Chocolate and orange are a natural together. This is a really easy recipe that will wow your guests.
Provided by Basildon
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 373.7 calories, Carbohydrate 54.7 g, Cholesterol 48 mg, Fat 17.8 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 10.9 g, Sodium 60 mg, Sugar 46.1 g
ORANGE CRUSH CUPCAKES RECIPE
Cute Orange Crush cupcakes are a fun dessert for a summer party!
Provided by Momma Cyd
Categories Dessert
Time 33m
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees and line muffin tin with cupcake liners.
- Beat together cake mix, eggs, oil, orange crush, jello, orange food coloring and orange extract. Beat on medium speed for about 2 minutes until well blended.
- Fill cupcake liners about 2/3 full. Bake for 17 - 18 minute or until toothpick inserted comes out clean.
- Remove from oven and remove from baking tin, cool completely.
Nutrition Facts : Calories 256 kcal, Carbohydrate 36 g, Protein 2 g, Fat 12 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 41 mg, Sodium 221 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
KAHLUA AND ORANGE CUPCAKES
Make and share this Kahlua and Orange Cupcakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 40m
Yield 18 cupcakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350°; place 18 paper baking cups in muffin pans.
- In a bowl, combine all the cupcake ingredients; beat with an electric mixer until smooth and pale, about 2-3 minutes.
- Spoon batter into the cups; bake 20 minutes.
- Remove pan from oven and cool for 5 minutes; then remove cupcakes and cool on a rack.
- Make frosting: beat the powdered sugar and butter in a bowl until soft and creamy.
- Beat in the sour cream, Kahula, and orange zest.
- Swirl onto the cooled cupcakes.
Nutrition Facts : Calories 309.7, Fat 17.3, SaturatedFat 10.5, Cholesterol 89.1, Sodium 196, Carbohydrate 35.6, Fiber 0.4, Sugar 24.9, Protein 3
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