Orange, White Chocolate & Kahlua Cupcakes
Ready In: 50 mins
Serves: 16
Yields: 16 cupcakes
Ingredients
- 1 3⁄4 cups flour
- 1 cup sugar
- 1⁄2 cup unsalted butter, softened
- 2 eggs (separated)
- 1 teaspoon vanilla
- 2 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup orange juice
- 1⁄2 cup white chocolate chips
- 2 cups confectioners' sugar, sifted
- 1⁄2 cup unsalted butter, softened
- 1⁄4 cup mascarpone cheese (original recipe calls for sour cream)
- 2 tablespoons Kahlua
- 1 tablespoon grated orange zest
Directions
- Preheat oven to 350°F Line a cupcake baking tray with paper liners. Place the butter, egg yolks, sugar and vanilla in a large bowl and mix well until creamy.
- In another bowl, add the baking powder, salt and flour and stir together. Slowly add the ingredients into the creamed egg yolk mixture, alternating with a little orange juice each time until all the ingredients are combined.
- Beat the egg whites and fold carefully into the mixture, then fold the chocolate chips into the combined mixture. Spoon the mixture into the cupcake liners, up to about 2/3 full. Place in the oven and bake for around 15-20 minutes. Remove from the oven and leave to cool for 5-10 minutes. Transfer onto a cooling rack to cool completely.
- For frosting, beat confectioners' sugar and butter in a small bowl until soft and creamy (because there's so little butter in comparison to the sugar, I found that I had to help it along a bit by getting my hands in the frosting). Beat in the mascarpone, Kahlua, and orange zest (for the zest, I didn't measure, I just zested 1 large orange into the frosting). Swirl onto cooled cupcakes.
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