Wednesday, February 19, 2014

Double shot "Orange Cupcakes"

I made these orange cupcakes for my anniversary and loved the color, texture. They were light and tasted like real orange. I used whipped cream infused with orange juice and zest, because I like strong orange flavor, but these cupcakes can also be frosted with other flavors like chocolate ganache or buttercream. Also I have not added any artificial flavors to these cupcakes, but one can add if desired.

Ingredients -
For cupcakes-
1 cup flour
1/2 cup caster sugar
50 gm unsalted butter
1 large egg
1tsp baking powder
Pinch of salt ( You can skip this, if using salted butter)
Zest of 1 orange
1/2 cup fresh orange juice

for icing -
1/2 cup whipped cream (I used Richs)
50gm icing sugar
zest of 1 orange
2 tsp fresh orange juice

yield - 6 cupcakes

Recipe -

  1. Preheat your oven at 190 degree C. Line your muffin tray with liners and keep aside.
  2. Cream butter and sugar in a bowl. Add egg and mix throughly.
  3. In a separate bowl sift together flour, baking powder and salt.
  4. Add these dry ingredients to the creamed mixture slowly, little at a time. Add orange juice and zest lastly and make sure it's nicely incorporated in the mixture.
  5. Pour this mixture into the liners with the help of spoon. Make sure not to fill them beyond 2/3rd of the capacity.
  6. Put the tray in the oven for 18-20 mins.
  7. After they are done, Insert the toothpick in the center of a cupcake and see if it come out clean. If not, they need to be popped back in oven for another 2-3 mins.
  8. Once they are done, take out cupcakes from the tray and let them cool. Icing should be done only after cupcakes have cooled down, else icing will not stay.

Icing -
  1. I use my hand mixer for this step, but it can also be done in stand mixer or by hand.
  2. keep your whisks and bowl in fridge for about 20 mins.
  3. Pour about half of cream, sugar zest and juice in the bowl. Whisk it together. You can taste it at this point and adjust the flavors/sweetness. 
  4. Add rest of the cream and whip it again. Eventually the cream will double in volume and will become stiff enough to hold peaks. Make sure not to overwhip it.
  5. You can decorate your cupcakes the way you like, either with a dollop or with the help of a piping bag.


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