Orange Cupcakes...continued

Continuing in the orange theme from yesterday's recipe of the week, these cupcakes are gorgeous.  No special reason for these cupcakes...they are just beautiful.  I love the flowers!

Dainty Pastimes by Sonia

Foodista Best of Food Blogs Cookbook Contest

I received an email this week inviting me to submit recipes for the Foodista Best of Food Blogs Cookbook contest.   I am entering the recipe for Pumpkin Spice Cupcakes with Cinnamon Cream Cheese frosting that I used for the Iron Cupcake San Francisco Challenge last September and one other recipe to be chosen within the next few days....I just can't decide which one!  If my recipes are chosen, they will be published in the cookbook and I will receive a free copy of the cookbook. 

Try my recipes, then click on the links to the right.  Click on the number of stars for your rating....and thank you very much!  

Recipe of the Week - Orange Cupcakes with Orange Frosting

Week 30

It's Super Bowl Sunday and since the big game is being played in Florida, I thought orange cupcakes would make a great recipe of the week! 

Orange Cupcakes

2 1/4 cups cake flour
1 1/4 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable oil
3/4 cup buttermilk (room temperature)
1 tablespoon vanilla
1 (zest of) orange
1/4 cup fresh orange juice
2 egg yolks (room temperature)
2 egg whites (room temperature)
1/4 cup sugar
orange food coloring (optional)


Orange Frosting

1/2 cup butter, room temperature
3 1/4 cups confectioner's sugar
1 teaspoon vanilla
1 tablespoon grated orange zest
2 tablespoons fresh orange juice
orange food coloring (optional)

Preheat oven to 350°F.  Prepare 18 muffin tins with paper liners.

Sift together the flour, sugar, baking powder and salt. Add in oil, buttermilk and vanilla, beat one minute using an electric mixer. Add in the orange juice and egg yolks and beat for about one minute more.

In a separate bowl, beat egg whites until foamy. Gradually add in 1/4 cup sugar and beat until stiff peaks form. Gently fold in the whites to the creamed batter.

Evenly divided the batter between the muffin tins. Bake for about 15-20 minutes, or until cupcakes test done.
Allow to cool completely before frosting.

FROSTING:  beat the butter until fluffy (about 3 minutes). Add in the vanilla, zest and orange juice; beat until combined. Add in 3 cups confectioner's sugar to start, adding in more if needed to achieve desired consistency.

** Orange cream cheese frosting would also taste great on these cupcakes **