ORANGE CREAMSICLE CUPCAKES
A soft and tender, fresh orange flavored cupcake finished with a sweet vanilla buttercream frosting.
Provided by Jaclyn
Categories Dessert
Time 55m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 234 kcal, Carbohydrate 29 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 58 mg, Sodium 136 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
ORANGE-VANILLA BEAN CUPCAKES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 12 to 14
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Cream butter, sugar, vanilla seeds, and orange zest until pale and fluffy. With mixer running, add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl.
- Combine cream, orange juice, and vanilla extract in a small bowl. Sift togetherflour, baking soda, baking powder, and salt. With mixer on low speed, addflour mixture to butter mixture in 3 batches, alternating with cream mixture, ending with flour; beat until just combined.
- Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted in the centers come out clean, about 25 minutes. Let cool in tins on wire racks. Undecorated cupcakes will keep, covered, for up to 1 day (or frozen for up to 2 months).
- Using a serrated knife, trim tops of each cupcake to make level. Using an offset spatula, frost tops of each cupcake with some buttercream. Place a candied citrus slice on each cupcake. Fit a pastry bag with a small plain tip, and fill with remaining buttercream. Pipe dots around edges of orange slices. Cupcakes will keep, covered and refrigerated, for up to 1 day. Bring to room temperature before serving.
ORANGE CURD CUPCAKES
Bursting with bright citrusy flavor, these cupcakes call for orange zest in the batter and homemade orange curd in the filling. Swirls of vanilla buttercream crowned with store-bought dried orange slices take them over the top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18
Number Of Ingredients 22
Steps:
- Cupcakes: Preheat oven to 350 degrees with rack in center. Line two standard muffin tins with 18 paper liners. In a medium bowl, whisk together flours, baking powder, baking soda, and salt.
- In the bowl of a mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until fluffy. Beat in vanilla seeds and orange zest. Add eggs and yolks, one at a time, beating until each is fully incorporated before adding the next. Reduce speed to low; gradually add flour mixture in three batches, alternating with buttermilk, beginning and ending with flour mixture and beating until combined after each addition.
- Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, filling each two-thirds full. Bake, rotating pans halfway through, until cupcakes spring back when lightly pressed and a tester inserted into centers comes out clean, about 16 minutes. Transfer to a wire rack and let cool completely.
- Orange Curd: In a medium saucepan, whisk together granulated sugar, both zests, and egg yolks; whisk in citrus juices and salt. Add butter; place pan over medium-high and cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around edge of pan, about 5 minutes (do not boil).
- Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against surface of curd; refrigerate until cool, about 2 hours.
- Frosting: In the bowl of a mixer fitted with the paddle attachment, beat butter until smooth and creamy. With mixer on low speed, add 7 cups confectioners' sugar, milk, and vanilla; beat until light and fluffy. If necessary, gradually add remaining 1 cup confectioners' sugar until desired consistency is reached.
- Fill a pastry bag fitted with a 1/4-inch round tip with about 2 cups curd. Insert tip into center of each cupcake, squeezing gently to just fill. Reserve any remaining curd for another use.
- Fill another pastry bag fitted with a 1/2-inch star tip with frosting and pipe onto cupcakes. Decorate with dried orange slices, if desired.
ORANGE POUND CAKE
Orange juice and zest adds citrus brightness to rich, buttery poundcake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans. Line bottoms with parchment or waxed paper. Sift together flour, baking powder, baking soda, and salt in a bowl; set aside. In another bowl, combine 1/4 cup orange juice, buttermilk, and vanilla; set aside.
- Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Reduce mixer speed; add eggs, one at a time, combining well between each addition. Add orange zest; combine well. Add flour and buttermilk mixtures alternately to batter, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake until golden brown and a cake tester comes out clean, 50 minutes to 1 hour.
- Meanwhile, combine remaining 1/4 cup orange juice and 1/4 cup sugar in a small saucepan. Cook over low heat until sugar dissolves. Cool cakes 10 minutes; transfer to a cooling rack over a baking tray. Spoon glaze over cakes; cool completely.
- Whisk together confectioners sugar and remaining 2 tablespoons orange juice in a small bowl until smooth. Drizzle over the top of one cake, and serve. Wrap other cake in plastic, and store in the refrigerator until needed.
MARTHA'S CARROT CUPCAKES WITH CREAM CHEESE FROSTING
Make and share this Martha's Carrot Cupcakes With Cream Cheese Frosting recipe from Food.com.
Provided by AmandaInOz
Categories Dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 18
Steps:
- Preheat oven to 180°C.
- Line a standard 12-cup muffin tin with paper cups.
- In a bowl, combine sugar, macadamia oil, orange juice, vanilla extract, and eggs.
- Stir in baking powder, baking soda, cinnamon, allspice, nutmeg and salt.
- Add flour; mix. Stir in carrots.
- Divide batter evenly among muffin cups, filling only about 3/4 of the way up.
- Bake for about 20-25 minutes or until toothpick inserted in center comes out clean.
- Allow cupcakes to cool completely before frosting.
- Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and vanilla extract.
- Whisk until smooth.
- Frost cupcakes, and garnish with orange zest.
ORANGE CURD
Use this orange curd to make Meringue Eggs.
Provided by Martha Stewart
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine yolks, sugar, orange zest, orange juice, and lemon juice in a heavy-bottomed saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon or heat-proof spatula (be sure to scrape sides of the pan), until the mixture is thick, 8 to 10 minutes. Let mixture come to a rapid simmer and cook, continually scraping sides of pan, for 2 minutes.
- Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks.
ORANGE GINGER POPPY SEED CAKE (MARTHA STEWART)
A lovely cake from Martha Stewart Weddings Winter/Spring 1995. Multiplies well for larger pans. Number of servings is a complete guess -- depending on how the cake is cut! "To estimate how many batches of batter you will need for the pans you choose, measure the volume of the pan by pouring water in to about two-thirds of the way up (or as high as you would fill the pan with batter) and multiply the recipe accordingly, using batter [yield] provided."
Provided by Ciocia Laura
Categories Dessert
Time 1h5m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350. Butter and flour an 8-inch round cake pan. Beat butter in the bowl of an electric mixer until light-coloured. Gradually add sugar and beat until fluffy.
- Beat in eggs one at a time. Add orange rind, ginger mixture, vanilla and poppy seeds; mix until well combined.
- Sift together flour, baking powder, baking soda and salt. Add slowly to egg mixture, alternating with yogurt, until well blended. Pour batter into cake pan and bake until a tester inserted in centre of cake comes out clean, about 45 minutes. Cool completely on wire rack.
Nutrition Facts : Calories 184.3, Fat 9.3, SaturatedFat 5.2, Cholesterol 63, Sodium 141, Carbohydrate 21, Fiber 0.7, Sugar 6.4, Protein 4.2
More about "martha stewart orange creamsicle cupcake recipe recipe cards"
LIKE ORANGE CREAMSICLES BUT BETTER, THAT’S THESE ... - MARTHA STEWART
From marthastewart.com
Estimated Reading Time 2 mins
10 BEST ORANGE BUTTER CAKE MARTHA STEWART RECIPES - YUMMLY
From yummly.com
MARTHA STEWART'S CUPCAKES - BAKING BITES
From bakingbites.com
ORANGE CREAM CUPCAKES RECIPE | ORANGE CREAMSICLE …
From lifeloveandsugar.com
ORANGE CREAMSICLE MERINQUES FROM MARTHA STEWARTS RECIPE. TOTALLY …
From pinterest.com
ORANGE CREAMSICLE CUPCAKES - BAKING BEAUTY
From bakingbeauty.net
CUPCAKE RECIPES | MARTHA STEWART
From marthastewart.com
ORANGE CREAMSICLE CAKE - THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
MARTHA STEWART'S CUPCAKES: 175 INSPIRED IDEAS FOR EVERYONE
From amazon.ca
Reviews 476Format PaperbackAuthor Martha Stewart Living Magazine
ORANGE CREAMSICLE CUPCAKES | RECIPE | CUPCAKE RECIPES, CUPCAKE …
From pinterest.com
CREAMSICLE CUPCAKES IN A JAR – SHEKNOWS
From sheknows.com
10 BEST ORANGE CAKE MARTHA STEWART RECIPES - YUMMLY
From yummly.com
MARTHA STEWART VANILLA CUPCAKE RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
VANILLA CUPCAKE RECIPE FROM SCRATCH MARTHA STEWART
From fccmansfield.org
ORANGE CREAMSICLE FLOAT RECIPE & VIDEO | MARTHA STEWART | FLOAT …
From pinterest.co.uk
MARTHA STEWART’S CHOCOLATE SALTED CARAMEL CUPCAKES - SHALL WE EAT?
From tummyrolls.wordpress.com
DREAMSICLE CUPCAKE RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
ORANGE-ALMOND CUPCAKES - MARTHA STEWART RECIPES | CUPCAKE …
From pinterest.ca
32 MARTHA STEWART CUPCAKES IDEAS | CUPCAKE CAKES, CUPCAKE …
From pinterest.ca
39 MARTHA STEWART CUPCAKES IDEAS | CUPCAKE CAKES, CUPCAKE …
From pinterest.com
ORANGE CREAMSICLE CUPCAKE RECIPE | RECIPE | CUPCAKE RECIPES, …
From pinterest.co.uk
ORANGE CREAMSICLE CUPCAKE RECIPE | RECIPE | CUPCAKE RECIPES, …
From pinterest.ca
ORANGE CREAMSICLE FLOAT | PUNCHFORK
From punchfork.com
MARTHA STEWART'S ONE BOWL CHOCOLATE CUPCAKE RECIPE
From foodnewsnews.com
TRIPLE-CITRUS CUPCAKES RECIPE | RECIPE | DESSERTS, CUPCAKE CAKES ...
From pinterest.com
ORANGE CURD CUPCAKES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
26 MARTHA STEWART CAKE RECIPES IDEAS | CAKE, CUPCAKE CAKES, CAKE …
From pinterest.ca
CREAMSICLE MOONSHINE RECIPE POWDERED CREAMER - THERESCIPES.INFO
From therecipes.info
ORANGE CREAM FILLING RECIPE - THERESCIPES.INFO
From therecipes.info
39 MARTHA STEWART CUPCAKES IDEAS | CUPCAKES, MARTHA STEWART
From pinterest.com
MARTHA STEWART'S CUPCAKES BY STEWART, MARTHA (2010): BOOKS
ORANGE CREAMSICLE CUPCAKE RECIPE | RECIPE | CUPCAKE RECIPES, …
From pinterest.co.uk
ORANGE CREAMSICLE CUPCAKES RECIPE | RECIPES.NET
From recipes.net
ORANGE CREAMSICLE CUPCAKE RECIPE + ORANGE CREAM FROSTING
From pinterest.ca
ORANGE MARMALADE RECIPE MARTHA STEWART RECIPES ALL …
From stevehacks.com
ORANGE CREAMSICLE CUPCAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MARTHA STEWART'S CUPCAKES: 175 INSPIRED IDEAS FOR EVERYONE'S …
From amazon.ca
MARTHA STEWART ORANGE POUND CAKE - ALL INFORMATION ABOUT …
From therecipes.info
CHOCOLATE CUPCAKE RECIPE MARTHA STEWART
From recipeschoice.com
CREAMSICLE MERINGUES | MERINGUE, CREAMSICLE, MARTHA STEWART …
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love