Fresh Orange Cupcakes With Orange Icing Recipe #163500
These are as light as a cloud! For the best results make certain all ingredients are room temperature.
by KITTENCAL
40 min | 20 min prep
SERVES 18
- 2 1/4 cups pastry flour
- 1 1/4 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup vegetable oil
- 3/4 cup buttermilk (room temperature)
- 1 tablespoon vanilla (or use 2 teaspoons orange-flavor extract)
- 1 orange, zest of (or to taste)
- 1/4 cup fresh orange juice
- 2 egg yolks (room temperature)
- 2 egg whites (room temperature)
- 1/4 cup sugar
- orange food coloring (optional)
ORANGE ICING
- 1/2 cup butter, room temperature
- 3 1/4 cups icing sugar (more as needed)
- 1 teaspoon vanilla
- 1 tablespoon grated orange zest
- 2 tablespoons fresh orange juice
- orange food coloring (optional)
- orange sprinkles or colored sprinkles
- 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.
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5 stars