Tuesday, April 8, 2008

Blood Orange Cupcakes!


Yesterday Lawman and I made a run to the Trader and I was excited to see that they had bags of blood oranges. I love blood oranges! The price was right so I threw the whole bag in my cart. Now what could I do with all of those oranges? Why make cupcakes, of course!

I love the Orange Chocolate Combination. Lawman does not. But sometimes I just need my fix.

I've been wanting to try doing a filled cupcake and since I was completely experimenting on the fly, I figured, why not? Here's what I did.

Use your favorite chocolate cake recipe or mix to make 24 cupcakes.

While the cupcakes are baking and cooling prepare the frosting and filling.

Filling
4 oz melted high quality dark chocolate (I prefer 70% or higher)
6oz lowfat cream cheese
2 tsp vanilla
Milk to thin filling

In a free standing mixer (or using a handmixer), blend melted chocolate, cream cheese and vanilla. Add in milk as needed to thin the filling so that it is creamy and fluffy.

Frosting

4 oz (1 stick) unsalted butter
8 oz confectioner's sugar
2 tsp vanilla
Milk to thin, if needed
2 Tbsp blood orange juice
1 tsp blood orange zest
orange food coloring

EDITED: In a free standing mixer (or using a handmixer) blend 8 oz of the sugar, 2 tsp of vanilla and blood orange juice until you have a well incorporated orange sugar paste. Continue to whip frosting to incorporate the butter. Add in blood orange zest. Add in milk as needed to thin the filling so that it is light and fluffy.

When cupcakes are cool, pipe filling into the middle of the cupcakes or using a sharp knife, carve a cylinder out of the top of the cup cake and pipe or spoon the filling in. Trim removed cylindrical piece of the cupcake and fit it back on top of the cupcake. Frost per usual. I frosted mine with a knife in a swirly pattern and added a little extra red food coloring to the frosting as I was sculpting to make it more festive.


Voila! Blood Orange Cupcakes. Not terribly hard and decadently delicious!

8 comments:

The Vegetarian New Yorker said...

Looks amazing :)

Brownie said...

Thanks! They were REALLY good! The frosting was simple but really unique. I'm definitely going to make them again!

diva said...

wow, that is one HOT brownie. the frosting is just phenomenal! love it

Katie B. said...

What stunning color!

norecipes said...

Wow those colors are intense!

Jessica said...

I tried this but the frosting didn't work out well at all. I did it just like you said but it still separated when I added the orange juice. Not sure what went wrong....

Brownie said...

Hey Jessica,

Sorry the frosting didn't turn out for you. I had the separating problem with my first batch, but the second batch turned out fine. Last night I remade the recipe (with regular oranges b/c I couldn't find blood oranges anywhere!) to see if there was something I could do to guarantee that the frosting wouldn't separate. I found that mixing the orange juice with the sugar first, so you have a sugar paste/glaze and then adding the butter worked and I edited the recipe above to reflect that.

The frosting isn't as perfectly incorporated as a true butter cream and you could probably get that effect by using an orange extract and upping the amount of blood orange zest. My testers at work did like the lightness of the frosting, the way that it didn't taste as heavy as a normal butter cream.

I'll post some pics of the second batch of frosting and the cupcakes this evening.

Jessica said...

Thanks for the update! I tried making frosting again yesterday (not this recipe, a meringue) and it separated as well. I'm thinking it may be the vanilla I'm using, as that was the stage in which separation occurred. Have you ever had a problem like that? I'm using Organic Vanilla, not expired. I'm not sure what I'm doing wrong...

Glad to know it wasn't your recipe! Which still tasted delicious, btw! Thanks for testing it out again for me!