Orange Cup Cakes


For the Cupcake:
4 eggs
1.5 cup flour
1 cup butter
1 cup sugar
1 cup buttermilk
2 teaspoon baking powder
1 pinch salt
1 tablespoon orange zest
For the Cupcake filling:
½ cup orange marmalade
For the Whipped Cream Topping:
1.5 cup heavy whipping cream
4 tablespoon icing sugar
1 drop orange food coloring
1 drop orange essence

To make the cupcakes, cream butter and sugar, and add eggs one by one. Stir after each addition until the mixture is smooth. Combine flour with baking powder and salt in another pan. Once the eggs are incorporated, add the buttermilk, orange zest and mix that in. Add the flour mixture to the wet ingredients, and stir to combine. Do not over mix the ingredients. Line a cupcake pan with cupcake liners, and fill them up 2/3rd with the batter. Bake at 350 degree Fahrenheit for 12-15 minutes or until the cupcakes are done, i.e. a toothpick inserted at the center of the cupcake comes out clean. Remove and let cool for 15 minutes before taking them out of the pan and letting them cool further.
Fill orange marmalade in a piping bag with a thin, long tip or in a syringe. Pierce each cupcake with it and push in a bit of the marmalade in each cupcake’s center. To make the whipped cream topping, combine the cream with the icing sugar, orange flavoring and color and stir. The use of color will not affect the use of the cream chargers so simply put everything into the cream dispensers, charger and use as normal. Using a thick nozzle, pipe some of the whipped cream topping on each cupcake, making sure the top is covered. You can decorate the cupcakes with sprinkles and candy shapes if you like, or with preserved orange
zest. Another great decoration idea would be to add tiny dots of orange marmalade on top.
Note: If you don’t like orange marmalade, replace it with your favorite fruit jam or preserves. A smooth jam can be added to the whipper before using the cream chargers

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