ORANGE CREAM CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl.
- Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce the speed to medium low; slowly beat in the melted butter, then add the orange zest and vanilla.
- Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; beat until just combined (do not overmix).
- Divide the batter evenly among the muffin cups, filling each about two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool 5 minutes, then remove the cupcakes to a rack to cool completely.
- Meanwhile, make the frosting: Bring the orange juice to a boil in a saucepan; reduce the heat to medium and simmer until reduced to1 1/2 tablespoons, about 8 minutes. Let cool.
- Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and fluffy. Beat in the butter, a little at a time, until smooth. Reduce the mixer speed to low; sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla, the cooled orange syrup, orange zest and food coloring and beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes. Spread the frosting on the cupcakes; top with candied orange zest.
ORANGE KISS-ME CUPCAKES
These cupcakes are delicious. They are light and airy tasting with just the right amount of orange flavoring. Originally this recipe called for a traditional, thick butter orange frosting, but I prefer it with just a glaze (saves on the calories a little, too).
Provided by Colbys Mom
Categories Dessert
Time 39m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine first 6 ingredients in a bowl; stir well and set aside.
- Combine flour, 1/3 cup sugar, baking powder, and salt in large bowl.
- Add orange juice mixture; beat at low speed of an electric mixer until smooth.
- Set aside.
- Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until foamy.
- Gradually add remaining 1/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form.
- Gently stir 1/4 of egg white mixture into orange mixture.
- Gently fold remaining egg white mixture into orange mixture.
- Divide batter evenly among 12 paper lined muffin cups.
- Bake at 350 degrees for 19 minutes or until lightly browned.
- Remove from pan; let cool on a wire rack (set over a piece of wax paper).
- Mix powdered sugar and orange juice until it is the consistency you desire (adding more or less juice).
- Spread thinly over the top of the cupcakes.
ORANGE KISS-ME CAKE
A whole orange is ground up and added to this cake along with raisins and walnuts. A delightful fruit filled cake!
Provided by Bea Gassman
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Squeeze orange and reserve 1/3 cup juice. Grind orange peel and pulp, raisins, and 1/3 cup walnuts together. Set aside.
- In a large bowl, blend flour, 1 cup sugar, baking soda, salt, milk, shortening and eggs. Beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Drizzle reserved orange juice over warm cake. Combine 1/3 cup sugar, cinnamon, and 1/4 cup walnuts; sprinkle over cake. Garnish with orange slices.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 27.3 g, Cholesterol 18.9 mg, Fat 7.1 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 160.4 mg, Sugar 16.4 g
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
COCONUT ORANGE CUPCAKES
24 muffins with a great combination of mandarin oranges, coconut and white chocolate chips. From Taste of Home.
Provided by Redsie
Categories Quick Breads
Time 30m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, combine the sugar, oil, eggs and orange juice, mix well.
- Combine dry ingredients; stir into orange juice mixture just until moistened. Fold in oranges and chips.
- Fill greased or paper-lined muffin cups two-thirds full.
- Combine topping ingredients; sprnkle over cupcakes.
- Bakes at 375F for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 234, Fat 10.9, SaturatedFat 3.9, Cholesterol 19.5, Sodium 202.1, Carbohydrate 32, Fiber 1, Sugar 18.9, Protein 2.9
CHAMOMILE ORANGE CUPCAKES
Make and share this Chamomile Orange Cupcakes recipe from Food.com.
Provided by Chef at Elmstock Tea
Categories Dessert
Time 50m
Yield 16 cupcakes, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 325 degrees F.
- Steep two chamomile teabags in 1/3 cup boiling water.
- Line 16 standard-size muffin cups.
- Grate orange rind to make approximately 1 tablespoon zest.
- Combine the flour with baking powder
- In another bowl beat together butter and sugar until light and fluffy.
- Add eggs, chamomile tea, zest and vanilla, beat well.
- Alternately stir in flour mixture and milk
- Spoon batter into prepared muffin pan filling three-quarters full.
- Bake cupcakes about 20 minutes or until golden brown.
- Cool then transfer to a rack.
- Squeeze juice from orange to make ¼ cup.
- Mix orange juice and confectioners sugar to form a glaze.
- Coat top of cupcake with orange glaze.
- Smooth with bottom of spoon.
Nutrition Facts : Calories 505.4, Fat 21.7, SaturatedFat 12.7, Cholesterol 157.6, Sodium 278.6, Carbohydrate 69.7, Fiber 1.6, Sugar 35.8, Protein 8.7
ORANGE CREAMSICLE® CUPCAKES
A cupcake for when you're missing summer!
Provided by Yamamsis
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners or grease with butter.
- Whisk flour, baking powder, and salt together in a medium bowl.
- Beat sugar and butter together in a separate bowl until light and fluffy. Beat in eggs, one at a time, then add milk, vanilla extract, and orange extract slowly.
- Pour batter evenly into the prepared tin.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool completely.
- Beat butter for frosting with a mixer on high speed; mix in powdered sugar. Add heavy cream 1 tablespoon at a time. Add orange extract and vanilla extract and mix until smooth. Frost cooled cupcakes.
- Combine orange, orange juice, cornstarch, and powdered sugar for glaze in a saucepan. Stir until all lumps are gone. Bring to a boil; reduce heat and let simmer, stirring every few seconds, for 5 minutes. Strain orange out of the glaze into a container. Pour a little glaze over each frosted cupcake.
Nutrition Facts : Calories 424 calories, Carbohydrate 62.6 g, Cholesterol 77.8 mg, Fat 18 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 11 g, Sodium 83.3 mg, Sugar 49.3 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
ORANGE CARDAMOM CUPCAKES
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
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
RETRO ORANGE KISS-ME CAKE
This cake took the country by storm in 1950 when it won the second Pillsbury Bake-Off. Lily Wuebel of Redwood City pocketed $25,000 for her winning creation. Here it is. From Pillsbury.
Provided by BecR2400
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease and flour a 13-by-9-inch pan.
- Squeeze orange, reserving 1/3 cup juice for topping; remove seeds. In blender container, food processor bowl with metal blade, or food mill, grind orange peel and pulp, raisins and 1/3 cup walnuts. Set aside.
- In a large bowl, combine flour and all remaining cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour into prepared pan.
- Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Drizzle reserved 1/3 cup orange juice over warm cake in pan.
- In a small bowl, combine 1/3 cup sugar and cinnamon; mix well. Stir in 1/4 cup walnuts; sprinkle over cake. Cool 1 hour, or until completely cooled.
- Time does not include cooling time.
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