Cupcake recipe using oranges with a delicious chocolate frosting. Yummy!
- 1 ¾ cups cake flour
- ¾ cup super fine sugar
- ¾ cup butter softened
- 3 eggs, lightly beaten
- ½ tsp. orange flavored essence
- 1 tsp. baking powder
- 1/3 cup butter softened
- ¾ cup powdered sugar
- 1 tsp. orange essence
- ¼ tsp. salt
- Orange food coloring
Candied Orange Zest
- ½ cup sugar
- ¼ cup water
- Lemon zest from 1 lemon
- granulated sugar
- 10 ounces semisweet dark chocolate
- ½ cup heavy cream
Preheat oven to 350 degrees F. and prepare 12 paper cupcake liners cases in cupcake pan. Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes color (about 2 minutes). Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each addition. Add orange flavoring then sift in flour and baking powder and mix for a further minute .. Spoon batter into prepared cupcake pan liners until they are approx 2/3rds full. Bake for 18-20 minutes or until a toothpick inserted in cupcake comes out clean. Remove from oven and let sit for a few minutes before removing from the pan and placing them on a wire rack to cool.
To make orange filling, add softened butter to a bowl, along with powdered sugar, orange flavoring and salt. Add orange food coloring and mix with an electric mixer until light and fluffy. Cut a small hole in the center of each cupcake and dig out with a spoon. Discard the center and fill hole with the orange filling.
To make ganache, chop the chocolate and place it in a bowl, then heat the cream in a saucepan over medium heat until it just starts to boil. Pour the cream over the chocolate and let the chocolate melt for a minute, then mix until glossy and smooth. Let cool until it is thick enough to hold its shape.
Candied Orange Zest
To make the candied orange zest add the sugar, water and orange zest into a small saucepan and stir over low heat until the sugar has dissolved. Bring it to a boil. Reduce the heat and let it simmer for approx ten minutes. Remove the zest and roll in granulated sugar then place of wax paper to dry.
To decorate the cupcakes, cover cupcakes with chocolate ganache, and then fill a piping bag fitted with a star tip with the remaining ganache. Pipe a swirled border around each cake and then fill the center with the candied orange zest.
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