Vanilla Blood Orange Cupcakes

I love to make cupcakes; it’s an obsession! With that being said, I used to just play with the “bang your head on the wall” icing out of a plastic container also known as store bought. This last Christmas I received a KitchenAid and the icing I make comes out so wonderful now, I would never let go of my KitchenAid. Any who, I decided I need to work on technique and such before my daughter’s birthday and who could resist using the new Nikon D5100 for some food shots. The camera, kitchen, and myself have become one. It’s scary!

Oh! And did I mention that Blood Oranges are in season and we finally got them here. I bought two huge bags and this week and went back for more. Blood oranges are perfect for a garnish.  Ha! Ha! Be my Bloody Valentine!

 

Peel the blood orange and roll your orange slices in sugar and set aside.

Don’t brown the cupcakes or they become crunchy on top. The lightly brown/golden color is perfect!

Before the orange slices (above) and with orange slices (below).

Here is the recipe for vanilla blood orange cupcakes.

Vanilla Blood Orange Cupcakes

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 24

Serving Size: 1 per person

Vanilla Blood Orange Cupcakes

Ingredients

3 cups all-purpose flour
2 cups granulated sugar
3 teaspoons baking powder
1 teaspoon table salt
2 sticks unsalted butter , room temperature
1 cup sour cream
1 cup plain yogurt (Fage)
3 large egg , room temperature
4 large egg yolks , room temperature
3 teaspoons vanilla extract
Blood Orange Frosting:
2 cups unsalted butter , at room temperature
5 cups powdered sugar
2 tablespoon vanilla extract
2 blood oranges , juiced

Instructions

Preheat oven to 350 degrees F. Line standard cupcake tin with paper liners.

Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, yogurt, egg, egg yolks, and vanilla; beat at medium speed until smooth for about a minute.

Divide batter evenly among cups with an ice cream scoop. Bake until cupcakes are lightly golden and toothpick inserted into center comes out clean, 20 to 22 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

For frosting:

Using the paddle attachment of your stand mixer, whip the butter on medium-high speed for 2 minutes till butter is soft and fluffy. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla and blood orange juice, mix well. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

To swirl the icing, simply put white icing on one side of the icing bag and pink on the other. I used a 1M tip from Wilton.

http://mooshujenne.com/vanilla-blood-orange-cupcakes/

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge