Cupcake Time

Last week I made some cupcakes for one of the AP Lang classes because of winning Penny Wars. The 3rd hour class got pizza, and so it would have been super unfair if 4th hour didn’t get anything. So I took the opportunity to make some fun, fruity cupcakes and expand my baking skills while treating the 4th hour to some sugar goodness.

I really wanted to do something springy with the cupcakes because it has been pretty gloomy and snowy outside still (we have a snow day today). So I found three citrus cupcake recipes and tried them all. Only to came out, so I’ll share both recipes here, but the other one didn’t come out at all so we’ll leave it where it is.

I started with a lemon raspberry cupcake, it had a lemon cake and a little raspberry jam in the middle. But when I baked it, they rose, and then they fell, really terribly. The recipe (find it here) used powdered sure as opposed to granulated sugar and that just didn’t work. They were really sweet, and so it was impossible to salvage the ugly cupcakes for cake balls or anything because of the sugar situation. I’ll leave it at that, I didn’t even take pictures.

The next batch was a key lime cupcakes. These turned out weird. But good. I liked them a lot personally. The expectation was for them to be a little jello-y, but they were more sophisticated than that. I found the entire recipe here, and I even used the frosting from this page. I really like how the frosting came out too, it wasn’t too sweet and it did a great job of balancing with the sweet cake.

 

Key Lime Cupcakes (From Bon Appetit)

Ingredients

CUPCAKES

1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk

FROSTING

1 8-ounce package cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract

Preparation

CUPCAKES

Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.

FROSTING

Beat all ingredients in medium bowl until smooth. Spread over cupcakes.

I used a decorating tip for frosting these, but the lime zest clogged it up and made some look a little funny, So I would recommend spreading it or using a round, smooth tip if you want to pipe it on. (Sorry for the extra crumbs in the background, they’re from the lemon cupcakes…)

IMG_7090

For the third and final batch, I made and orange cramsicle cupcake and they were marvelous!

I found the recipe for the cake here, then the recipe for the frosting was inspired by this one. They came out super delicious and wonderfully springy.

Orange Creamsicle Cupcakes (From Cooking Classy)

Ingredients

2 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup salted butter, softened
1 cup granulated sugar
1 1/2 Tbsp finely grated orange zest (from about 1 1/2 oranges)
2 large eggs
3/4 cup heavy cream
1/4 cup fresh orange juice
1 1/2 tsp orange extract
1 tsp vanilla extract

Directions

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. In a large mixing bowl, using an electric hand mixer set on medium-high speed, blend together butter, granulated sugar and orange zest until pale and fluffy, about 3 – 4 minutes. Mix in eggs one at time, blending until combine after each addition. Measure out cream into a liquid measuring cup, stir in orange juice, orange extract and vanilla extract. With hand mixer set on low speed and working in 3 separate batches, blend in flour mixture alternating with cream mixture, beginning and ending with flour mixture and mixing just until combine after each addition. Divide batter among 14 paper lined muffin cups, filling each cup 3/4 full. Bake in preheated oven 23 – 25, rotating muffin tins once halfway through baking, until toothpick inserted into center comes out clean. Remove from oven and allow to cool several minutes before transferring to a wire rack to cool. Cool completely then frost with Vanilla Buttercream Frosting and garnish with an small orange slice if desired (just before serving). Store in an airtight container at room temperature.

 

I used a different icing than what was called for above, and I’m happy about it. Here it is though.

Orange Creamsicle Frosting (From Bird on a Cage)

1 8 oz. package cream cheese
1/2 cup butter
6 cups powdered sugar
1 teaspoon orange extract
1 teaspoon vanilla extract
orange food coloring. Allow cream cheese and butter to stand at room temperature and soften. In a large mixing bowl, beat cream cheese, butter, orange extract and vanilla. Gradually add powdered sugar. Divide frosting into two bowls, add orange food coloring to one bowl.
I didn’t use any orange flavor or color in the icing, I left it to be very vanilla, but that’s the kind of orange creamsicle that I am used to, one component orange (the cupcake) and one component vanilla (the icing). I also used a decorating tip here, too, but there were no issues with zest this time, so no excuses. I’m very happy about the way that they tuned out, in all seriousness.
IMG_7091
Both batches were yummy and different from anything that I had eaten before, let alone baked. I’m pleased. I hope you get a chance to try them soon!
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