Orange Cupcakes

5 from 1 vote

These delicious orange cupcakes are made from a buttery cupcake flavored with almond essence and the flesh and peel from boiled oranges that have been added to the cupcake batter.

Prep Time1

Cook Time2 20

Course: Cupcakes

Cuisine: American

Servings: cupcakes

Calories: 284kcal

Author: Cat Spiller

Equipment

2x 12-hole cupcake pans

Ingredients

Orange Purée

1 large orange rinsed
2 litres water

Orange Cupcakes

150 g unsalted butter
250 g sugar white granulated
3 eggs extra-large
½ teaspoon almond essence
½ teaspoon vanilla extract
210 g self-raising flour
70 g almond flour
½ teaspoon salt
150 ml milk whole
½ cup orange purée from above

Orange Buttercream

500 g powdered sugar
160 g unsalted butter
30 ml heavy cream
½ teaspoon vanilla extract
½ teaspoon almond essence
⅓ cup orange purée from above
dried oranges slices for decorating

Metric - US Customary

Instructions

Orange Purée

Place a medium-sized pot filled with water over medium-high heat and allow the water to boil. Once boiling add the orange and let the orange boil for about 2 hours, or until soft. Keep topping up the water level so that the orange is covered. Once softened remove the orange from the water and allow it to cool.
Use a sharp knife to cut off the top and tail of the orange and then slice it in half and remove any seeds.
Add the cooled orange pieces to a food processor and blend until a puree forms. Add the puree to a bowl and set aside until needed.

Orange Cupcakes

Preheat the oven to 180°C (350°F) and line 24 cupcake liners into two 12-hole cupcake pans.
Add the butter and sugar to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium-high speed until creamed, about 3 minutes.
Add the eggs to the creamed butter and sugar mixture one at a time, be sure to scrape down the sides of the bowl with a rubber spatula between each addition. Add the vanilla and almond essence, then beat again.
In a large mixing bowl sift together the flour, almond flour, and salt.
With the mixer running at a low speed, add the milk, and flour mixture to the cupcake batter by alternating between the two, starting with the flour and ending with the milk. Once added scrape down the sides of the bowl and mix again, ensuring everything is well combined.
Add the blended orange puree to the cupcake batter and mix through with a rubber spatula.
Use an ice cream scoop to fill the cupcake liners two-thirds of the way up the liner. Bake in a preheated oven for about 15 - 20 minutes or until a light golden brown and a cake tester inserted into the center of the cupcake comes out clean. Cool completely on a wire rack.

Orange Buttercream

Add the icing sugar and softened butter to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until the mixture resembles fine breadcrumbs.
Combine the cream, vanilla, and almond essence together in a small jug. With the motor of the mixer running at medium speed add the cream mixture to the frosting one tablespoon at a time. Once added increase the speed of the mixer to medium-high and beat the frosting until light and fluffy about 5 minutes. Scrape down the sides of the bowl often.
Add the orange puree to the frosting and beat again until combined. Add the frosting to a piping bag fitted with your chosen nozzle.
Pipe a swirl of frosting onto each cupcake and decorate the top of each cupcake with dried orange slices or twirls of orange rind.

Nutrition