Orange Almond Cupcakes Recipes

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ORANGE & ALMOND CUPCAKES



Orange & almond cupcakes image

Delicate little cupcakes with almond buttercream icing- if you're feeling ambitious, follow our guide to creating an edible bouquet

Provided by Cassie Best

Categories     Dessert, Treat

Time 1h55m

Yield Makes 24 cupcakes (enough for 1 bouquet)

Number Of Ingredients 24

300g butter , softened
300g golden caster sugar
4 large eggs
250g plain flour
100g ground almond
2 ½ tsp baking powder
zest 1 orange , plus 2 tbsp juice
1 tsp almond extract
200g butter , softened
450g icing sugar , plus a little extra
200g cream cheese
1 tsp almond extract
1 tbsp orange juice
food colouring paste of your choice (we used a mixture of pink and yellow to create coral)
250g pack green sugar paste (or fondant icing mixed with green food colouring)
24 muffin cases (we used green ones)
large piping bag
large curved star point piping nozzle
15cm/6in styrofoam ball
15cm/6in flowerpot (measured across the top)
green tissue paper
sticky tape
24 short wooden skewers (or long ones cut in half)
ribbon , to decorate (optional)

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.

Nutrition Facts : Calories 428 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 41 grams sugar, Protein 3 grams protein, Sodium 0.6 milligram of sodium

ALMOND CUPCAKES WITH ORANGE ICING



Almond Cupcakes with Orange Icing image

Categories     Cake     Dessert     Bake     Orange     Almond     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 cupcakes

Number Of Ingredients 12

1 cup all-purpose flour
1/2 cup natural almonds (with skin), toasted lightly, cooled, and ground fine in a blender
1 1/4 teaspoons double-acting baking powder
1/3 cup vegetable shortening
1/2 cup granulated sugar
1 large egg
1/4 teaspoon almond extract
1/3 cup water
1 cup plus 2 tablespoons confectioners' sugar
1 1/2 tablespoons unsalted butter, softened
1/2 teaspoon freshly grated orange zest
1 tablespoon orange juice

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



Orange-Almond Cupcakes image

Orange marmalade is good for more than hot buttered toast. Try it in this recipe for almond cupcakes: It gets incorporated into the batter and makes a pretty topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 35m

Yield Makes 18

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup sugar
2/3 cup sweet orange marmalade
1 cup natural almonds
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon coarse salt
3 large eggs, room temperature
3/4 cup buttermilk
1 teaspoon vanilla extract
1 cup cold heavy cream, whipped to medium peaks

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.

Nutrition Facts : Calories 237 g, Fat 15 g, Fiber 1 g, Protein 4 g

ALMOND CITRUS CUPCAKE



Almond Citrus Cupcake image

Provided by Food Network

Categories     dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 21

Nonstick cooking spray, for spraying liners
2 cups cake flour
1 2/3 cups granulated sugar
1 cup almond meal
1 tablespoon baking powder
3/4 teaspoon salt
6 ounces (1 1/2 sticks) unsalted butter, at room temperature
4 egg whites
1 egg
1 cup whole milk
2 tablespoons freshly squeezed orange juice
2 teaspoons vanilla extract
1 teaspoon almond extract
Zest of 1 lemon
8 ounces cream cheese, at room temperature
4 ounces (1 stick) unsalted butter, at room temperature
1 pound confectioners' sugar
2 tablespoons orange zest (from about 1 large orange)
2 tablespoons freshly squeezed orange juice
1 teaspoon vanilla extract
Pinch salt

Steps:

  • For the cupcake batter: Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes); lightly spray the liners with cooking spray.
  • In the bowl of a stand mixer with a paddle attachment, mix together the cake flour, granulated sugar, almond meal, baking powder and salt. Add the butter and mix until crumbly in appearance, about 1 minute. Add the egg whites and whole egg and mix on medium until fluffy, about 1 minute. In a medium mixing bowl, combine the milk, orange juice, vanilla extract, almond extract and lemon zest. Mix approximately a third of the wet ingredients into the flour mixture. Scrape down the sides of the mixing bowl and beat for 1 minute on medium speed. Continue two more times with the remaining wet ingredients, beating for 1 minute between additions.
  • Scoop one scoop of the batter into each cupcake liner. Bake until the cupcakes bounce back from gentle pressure, about 20 minutes. Remove from the pans and cool.
  • For the frosting: In the bowl of a stand mixer, beat together the cream cheese and butter on medium speed until completely combined and free of lumps, about 2 minutes. On the lowest speed, slowly add the confectioners' sugar and mix until combined, about 1 minute. Add the orange zest and juice, vanilla extract and salt and mix on medium speed until light and smooth, about 2 minutes.
  • To assemble, frost the cooled cupcakes with the citrus frosting using a pastry bag fitted with a star tip.

ORANGE CARDAMOM CUPCAKES



Orange Cardamom Cupcakes image

Posted by request from Bon Appetit 6/04. choose your frosting- the recipe makes enough for 2 batches. If you're only making 1 batch, reduce frosting recipe in half and choose vanilla or almond.

Provided by chia2160

Categories     Dessert

Time 50m

Yield 33 cupcakes

Number Of Ingredients 19

nonstick cooking spray
4 1/2 cups cake flour
3 1/2 teaspoons ground cardamom
2 1/4 teaspoons baking powder
3/4 teaspoon salt
9 large eggs
1 1/2 teaspoons orange zest
1 teaspoon vanilla extract
2 teaspoons orange flower water
2 1/4 cups unsalted butter (41/2 sticks)
3 3/4 cups sugar
1 cup buttermilk
3 cups butter
2 1/2 lbs confectioners' sugar
3 tablespoons whipping cream
1 1/2 teaspoons vanilla extract
1 teaspoon vanilla
1 teaspoon almond extract
6 drops yellow food coloring

Steps:

  • Preheat oven to 325°F.
  • Spray insides of paper molds with spray.
  • Arrange on 2 baking sheets.
  • Sift flour, cardamom, baking powder and salt into a large bowl.
  • Whisk eggs, orange peel, flower water, and vanilla in a bowl.
  • In a medium bowl beat butter with an electric mixer, gradually add sugar, beating well.
  • Add egg mixture.
  • Beat in dry ingredients alternating with buttermilk.
  • Spoon 1/3 cup batter into each paper mold.
  • bake about 25 minutes, switching racks after 12 minutes.
  • Transfer to racks to cool completely.
  • For frosting, beat butter until softened, beat in sugar, cream, vanilla.
  • Divide into 2 bowls.
  • Add vanilla to one bowl; stir.
  • Add almond extract and food coloring to the other bowl; stir.
  • Frost cupcakes,.
  • Enjoy.

Nutrition Facts : Calories 578.5, Fat 31.4, SaturatedFat 19.4, Cholesterol 137.5, Sodium 226.4, Carbohydrate 72.4, Fiber 0.4, Sugar 57, Protein 3.9

FILLED AND FROSTED ORANGE CUPCAKES



Filled and Frosted Orange Cupcakes image

These moist orange-flavored cupcakes with vanilla cream filling and vanilla buttercream frosting are sure to remind you of a cool orange creamsicle on a hot summer's day!

Provided by Taste & Love

Time 1h20m

Yield 20

Number Of Ingredients 20

cooking spray
1 cup unsalted butter, softened
1 ¼ cups white sugar
2 large eggs
3 tablespoons grated orange zest
2 cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
¾ cup milk
½ cup freshly squeezed orange juice
½ cup heavy cream
¼ cup white sugar
1 teaspoon vanilla extract
¾ cup unsalted butter, at room temperature
4 cups powdered sugar
¼ cup milk
2 teaspoons vanilla extract
¼ teaspoon salt
20 large strips orange peel, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 20 standard-sized muffin cups with muffin liners and spray lightly with cooking spray.
  • Mix butter for cupcakes in a large bowl with an electric mixer until creamy, about 2 minutes. Add sugar and beat for 2 more minutes. Add eggs, one at a time, mixing after each addition until incorporated. Mix in orange zest.
  • Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add flour mixture to the butter mixture in 2 batches, alternating with the milk, beating batter briefly after each addition. Mix in orange juice. Pour batter into the prepared muffin cups until they are about 2/3 to 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 18 to 22 minutes. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
  • Meanwhile, put a mixing bowl in the freezer for 10 minutes.
  • Remove bowl from the freezer and add heavy cream, sugar, and vanilla for filling. Whip with an electric mixer until stiff peaks form (make sure they don't fall over), 3 to 5 minutes. Don't overmix or your whipped cream will start separating and turning into butter. Put filling in the refrigerator until ready to use.
  • Cream softened butter for frosting with an electric mixer for 3 minutes. Reduce speed to low and gradually mix in powdered sugar. Beat for 2 minutes. Mix in milk, vanilla, and salt.
  • Use a serrated knife to make a 3/4-inch hole in the center of each cooled cupcake. Fill the holes with filling and frost the tops with frosting. Garnish each cupcake with an orange peel.

Nutrition Facts : Calories 383 calories, Carbohydrate 51.4 g, Cholesterol 70.4 mg, Fat 19.2 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 11.9 g, Sodium 188.1 mg, Sugar 40.8 g

MAGNOLIA BAKERY ORANGE VANILLA CUPCAKES



Magnolia Bakery Orange Vanilla Cupcakes image

This recipe yields approximately 24 cupcakes depending on the size of your cupcake tins and paper liners.

Provided by Shannon Cooks

Categories     Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 14

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup unsalted butter, softened
2 cups sugar
1 tablespoon freshly grated orange zest
4 large eggs, at room temperature
1 cup orange juice (use a variety without pulp)
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1 cup whole milk
1 cup unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
unsweetened dried shredded coconut, for garnish (optional)

Steps:

  • FOR CUPCAKES: Preheat oven to 350. Line cupcake tins with papers.
  • In a small bowl, combine the flours. Set aside.
  • In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar and zest gradually and beat until fluffy, about three minutes. Add the eggs, one at a time, beating well after each addition.
  • Add the dry ingredients in three parts, alternating with the orange juice and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
  • Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
  • Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
  • Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
  • TO MAKE THE FROSTING: In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and cook, stirring constantly, until the mixture becomes very thick and begins to bubble, 8 to 10 minutes.
  • Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
  • In a large bowl, on the medium-high speed of an electric mixer, beat the butter for three minutes, until smooth and creamy.
  • Gradually add the sugar, beating continuously, and mix until fluffy, for three minutes. Add the vanilla and beat well.
  • Add the cooled milk mixture and beat for five minutes, until very smooth and noticeably whiter in color. Add a few drops of red food coloring to give a pink tint to the frosting, if desired. Cover and refrigerate for 15 minutes (no less and no longer-set a timer!).
  • Use immediately to frost the cupcakes. If you like, garnish with coconut (or other candies of your choice!).

Nutrition Facts : Calories 311.4, Fat 16.7, SaturatedFat 10.2, Cholesterol 76.9, Sodium 117.3, Carbohydrate 38.2, Fiber 0.5, Sugar 26.5, Protein 3.1

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From handy.recipes


ALMOND ORANGE CHRISTMAS TREE CUPCAKES | EGGLAND'S BEST
Preparation. Preheat over to 350°F. Whisk all the ingredients together in the listed order. Fill the cupcake cases to about ⅔ full. Bake at 350°F for around 20 minutes. ⁣. Melt white chocolate in a double boiler or in a microwave. Add matcha powder or other food coloring of your choice.
From egglandsbest.com


POPPY SEED, ORANGE AND ALMOND - PALEO AND GLUTEN FREE …
Preheat oven to 350 degrees. Grease a muffin tin and line the bottoms with parchment paper, pre-cut to size. Find an oven dish that will fit the muffin tin, and half-fill it with hot water. In a large bowl combine the almond flour, poppy seeds, baking powder and ½ packet of stevia. Now add the orange-egg mixture and stir together well.
From thenourishedcaveman.com


ORANGE AND ALMOND SPONGE CUPCAKES, RECIPE PETITCHEF
Add the orange zest, orange juice and almond extract.Beat until it becomes light and foamy (take a minute or two).Now add the pulverized almonds and lastly add in the flour. In another bowl, beat your egg whites and that pinch of salt until soft peaks form.
From en.petitchef.com


SIMPLY DELICIOUS ALLERGY FRIENDLY RECIPES - THE PRETTY BEE
Cream the coconut oil, canola oil, and sugar with a mixer on medium speed. Add the orange juice and water and mix until blended. Add the dry ingredients and mix just until smooth. Spoon the batter into the cupcake liners. Bake at 375 degrees …
From theprettybee.com


FLUFFY, MOIST CUPCAKES TOPPED WITH ALMOND FROSTING - CHELSWEETS
2020-05-14 Add in 1/4 tsp salt, 1/2 tsp vanilla extract and 3/4 tsp almond extract and beat on low until the ingredients are incorporated. Slowly add in the powdered sugar, 1 cup at a time. Alternate with the 1 Tbsp of heavy cream of milk. Once fully mixed, if the frosting seems too thick, add in additional cream or milk (1 tsp at a time).
From chelsweets.com


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