Creamsicle Cupcakes- Part 8 of my #SummerOfSweets #JrabBakes #creamsicle #homemade #delicious #minicupcakes #CreamsickeAddict 5 Word Review “A creamsicle addict’s favorite cupcake” Jrab’s Judgement Hi, my name is Jrab, and I am addicted to creamsicle flavored things. Is it a problem? I don’t think so because these cupcakes are delicious! I knew that all of my friends were going to want to try these so I decided to make them as mini cupcakes. Great decision. I baked them for about 10 minutes (until a toothpick came out clean) and had way more cupcakes to share. I also used regular orange juice (not fresh squeezed) and it still came out perfectly. These are really easy to make and taste amazing, definitely a must try! Recipe INGREDIENTS (Yields about 50 mini cupcakes or 12 regular sized cupcakes) For the cupcakes: 1 1/2 cups flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 large eggs, at room temperature 2/3 cup granulated sugar 12 tablespoons (1 1/2 sticks) unsalted butter, melted 2 teaspoons finely grated orange zest 1 teaspoon vanilla extract 1/2 cup milk For the cupcakes: 3/4 cup fresh orange juice (from about 2 oranges) 1 8 -ounce package cream cheese, at room temperature 10 tablespoons unsalted butter, cut into pieces, at room temperature 1 cup confectioners' sugar 1/2 teaspoon vanilla extract 2 teaspoons finely grated orange zest 3 drops yellow food coloring (I used more of each of these to get a richer orange color) 1 drop red food coloring Store-bought candied orange zest, for topping (if desired) DIRECTIONS 1) Preheat the oven to 350 degrees F and line a (mini) muffin pan with cupcake liners. 2) Whisk the flour, baking powder and salt in a medium bowl. 3) Beat the eggs and 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. 4) 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 over-mix). 5) 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 (10 minutes for mini cupcakes). Let cool 5 minutes, then remove the cupcakes to a rack to cool completely. 6) 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. 7) Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and fluffy. 8) 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. 9) 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. 10) Spread the frosting on the cupcakes; top with candied orange zest (if desired). (recipe from http://www.foodnetwork.com/recipes/food-network-kitchens/orange-cream-cupcakes.html)
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