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.
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.
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!