I woke up today to a dreary, gray, cloudy sky! Now it's starting to sprinkle! Ugh...I need some sunshine. These were perfect for that! They were too cute not to make - and I really needed some sunshine.
If you don't have the time to make this recipe, go ahead and use a boxed mix. These cupcakes have enough wow to still be a little show off don't ya think?
1/2 c butter
3/4 c sugar
2 eggs
1/2 tsp orange extract
1 1/2 c flour
2 tsp baking powder
pinch of salt
1/4 c milk
3 tbsp orange juice
1/4 c orange pulp
6 oranges - cut in half (you will have 12 "cups")
Get your orange cups ready before making batter. Cut all oranges in half and remove all pulp with a metal spoon and set aside to use in recipe. Using a zester, I scraped bottom of orange cups to make them more level so they could stand on their own.
In bowl combine flour, baking powder and salt and set aside. In mixer, beat butter, sugar, and zest until creamy, about 3 minutes. Add vanilla, orange extract, juice, pulp and eggs one at a time, beating after each addition. Add dry ingredients to liquids in three stages, alternating with milk and orange juice - begin and end with dry ingredients. Pour into prepared orange "cups" that are set in muffin tins.
Bake in center rack in 350º oven for 20-25 minutes or until toothpick inserted in center comes out clean. Remove cups and cool completely on rack before icing.
For the frosting I used my favorite recipe. This is creamy and perfect for this cupcake, just add orange extract and color.
1 c butter (room temp)
1 c shortening (I used Crisco)
1 1/2 tsp vanilla
3 tsp food coloring
1 tsp orange extract
5 c confectioners' sugar
2 Tbsp whipping cream
Cream your butter and Crisco until well blended and smooth, scrape sides as needed. Slowly add sugar - one cup at a time until blended. Add whipping cream, vanilla, and orange extract - beat at the highest speed until super fluffy about 1 minute. Scrape sides as needed. If you are dyeing your frosting, add your drops one at a time until you get color you need. Store in refrigerator when not using.
Enjoy!
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If you don't have the time to make this recipe, go ahead and use a boxed mix. These cupcakes have enough wow to still be a little show off don't ya think?
3/4 c sugar
2 eggs
1/2 tsp orange extract
1 1/2 c flour
2 tsp baking powder
pinch of salt
1/4 c milk
3 tbsp orange juice
1/4 c orange pulp
6 oranges - cut in half (you will have 12 "cups")
Get your orange cups ready before making batter. Cut all oranges in half and remove all pulp with a metal spoon and set aside to use in recipe. Using a zester, I scraped bottom of orange cups to make them more level so they could stand on their own.
In bowl combine flour, baking powder and salt and set aside. In mixer, beat butter, sugar, and zest until creamy, about 3 minutes. Add vanilla, orange extract, juice, pulp and eggs one at a time, beating after each addition. Add dry ingredients to liquids in three stages, alternating with milk and orange juice - begin and end with dry ingredients. Pour into prepared orange "cups" that are set in muffin tins.
Bake in center rack in 350º oven for 20-25 minutes or until toothpick inserted in center comes out clean. Remove cups and cool completely on rack before icing.
1 c butter (room temp)
1 c shortening (I used Crisco)
1 1/2 tsp vanilla
3 tsp food coloring
1 tsp orange extract
5 c confectioners' sugar
2 Tbsp whipping cream
Cream your butter and Crisco until well blended and smooth, scrape sides as needed. Slowly add sugar - one cup at a time until blended. Add whipping cream, vanilla, and orange extract - beat at the highest speed until super fluffy about 1 minute. Scrape sides as needed. If you are dyeing your frosting, add your drops one at a time until you get color you need. Store in refrigerator when not using.
Enjoy!
Hopping over to
for more
Comments
Thanks for joining in the fun at the Spring Hop!
~Liz@HoosierHomemade