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.
- Prep time 45 minutes
- Total time 1 hour & 30 minutes
Ingredients
Orange Icing:
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.
Makes 24 cupcakes.
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
- Folate 13.0
- Calcium 5.0
- Vitamin A 18.0
- Vitamin C 3.0
