ORANGE BUTTERMILK CUPCAKES
Simple and delicious, this is our all-time favorite low-fat dessert. You'll be surprised how well the citrus flavor comes through in every bite.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the butter, brown sugar, sugar blend and orange zest. Beat in the egg, egg white and 2 tablespoons orange juice. Combine the flour, baking powder, baking soda, salt and ginger; gradually add to the butter mixture alternately with buttermilk, beating well after each addition. , Coat 9 muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine confectioners' sugar and remaining orange juice. Frost cupcakes.
Nutrition Facts : Calories 201 calories, Fat 5g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 208mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 0 fiber), Protein 3g protein.
ORANGE LIQUEUR CUPCAKES
Provided by Jyll Everman
Time 1h35m
Yield 30 cupcakes
Number Of Ingredients 18
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line muffin tins with cupcake liners.
- In a stand mixer with the paddle attachment, cream together the butter and sugar. In a separate bowl, whisk together the buttermilk, extract and eggs. In another bowl, sift the flour, baking powder and baking soda. Add the orange liqueur and orange zest.
- Alternate the egg mixture and flour mixture into the butter and sugar until well combined. Make sure to scrape down the sides of the bowl and mix well. Spoon the mixture into the prepared muffin tins. Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 35 minutes. Let cool completely before frosting. While the cupcakes are baking, make the frosting.
- For the frosting: Beat the butter, honey, orange extract and salt until smooth. Then slowly add the powdered sugar, 1 cup at a time, the cocoa powder, heavy cream and orange liqueur.
- Refrigerate the frosting until the cupcakes are cooled, about 30 minutes. Frost each cupcake and serve.
FRESH ORANGE CUPCAKES WITH ORANGE ICING
These are as light as a cloud! For the best results make certain all ingredients are room temperature.
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 18 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 308.9, Fat 9.9, SaturatedFat 4, Cholesterol 34.9, Sodium 244.3, Carbohydrate 53.1, Fiber 0.3, Sugar 39, Protein 2.5
CHOCOLATE ORANGE CUPCAKES
Make and share this Chocolate Orange Cupcakes recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C).
- Line 12 standard muffin cups with paper liners.
- In a small bowl, stir the cocoa powder into the hot water until it dissolves; set aside.
- Sift the flour, baking powder, baking soda, and salt together into a bowl.
- Using the finest rasps of a hand held grater, grate the zest from the orange into the bowl. Set aside.
- In a large bowl, whisk together the eggs and granulated sugar until well combined.
- Whisk in the buttermilk and vanilla, then the dissolved cocoa.
- Whisk in the melted butter, then the dry ingredients.
- Using a tablespoon, divide the batter among the muffin cups filling each about half full.
- Bake until the cupcakes are puffed and a skewer inserted into the center of one comes out clean 15-20 minutes.
- Let cool completely on a wire rack.
- Remove the cupcakes from the pan.
- To make the frosting, melt the chocolate in a double-boiler or in the microwave and let cool to room temperature.
- Meanwhile, using a stand mixer, beat the butter and confectioners' sugar with the paddle on medium speed until creamy and smooth, about 3 minutes.
- Beat in the melted chocolate until combined.
- Fill a pastry bag fitted with a 1/2-inch star tip with the frosting and pipe a spiral on top of each cupcake.
- Refrigerate the cupcakes until 30 minutes before serving to set the frosting.
Nutrition Facts : Calories 367.9, Fat 20.4, SaturatedFat 12.6, Cholesterol 82.2, Sodium 142.4, Carbohydrate 45.1, Fiber 1.1, Sugar 33.7, Protein 3.3
ORANGE-ALMOND CUPCAKES
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
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
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