Orange Cream Two-Tone Cupcakes

Orange Cream Two-Tone Cupcakes image Author: Canadian Living Credits: Orange Cream Two-Tone Cupcakes image

A simple icing trick gives these bright cupcakes a pretty swirled effect. Look for orange extract in the baking section of your grocery store, or in cake decorating specialty stores.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: June 2014

Ingredients

  • 1 cup butter softened
  • 1 1/2 cup granulated sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 3 cups and 2 tbsp all-purpose flour
  • 1 tablespoon baking powder
  • 2 cups milk
  • 1 tablespoon orange zest
  • 1 teaspoon orange extract
  • 1/4 cup orange juice
Orange Icing:
  • 1 cup butter softened
  • 6 cups icing sugar
  • 1/2 cup whipping cream
  • 1/2 teaspoon vanilla
  • 1 tablespoon orange zest
  • 1 teaspoon orange extract
  • paste food colouring

Method

In large bowl, beat butter with sugar until fluffy; beat in eggs and vanilla. In separate bowl, whisk together flour and baking powder; stir into butter mixture alternately with milk, making 2 additions of each, until smooth. Stir in orange zest and orange extract.

Divide among 24 large paper-lined muffin cups. Bake in 350 F (180 C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Using toothpick, poke tops of cupcakes; brush orange juice over cupcakes. Transfer to rack; let cool completely.

Orange Icing: Meanwhile, in large bowl, beat butter until light and fluffy. Alternately beat in sugar and cream, making 2 additions of sugar. Beat in vanilla. Divide icing between two bowls; add orange zest and extract to one bowl. Mix in food colouring to desired shade.

Set piping bag fitted with 3/4-inch (2 cm) plain tip on flat surface. Spoon white icing lengthwise down inside of left half of bag; press down on unfilled half of bag to compress icing into left side. (Do not push icing down into tip.) Re-open bag; spoon orange icing into unfilled right side of bag. Squeeze bag gently to work icing downward into tip evenly; pipe icing onto cupcakes, creating swirled effect.

Nutritional facts per cupcake: about

  • Fibre 1 g
  • Sodium 167 mg
  • Sugars 43 g
  • Protein 4 g
  • Calories 398.0
  • Total fat 19 g
  • Cholesterol 72 mg
  • Saturated fat 11 g
  • Total carbohydrate 56 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Orange Cream Two-Tone Cupcakes

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