Fresh Orange Cupcakes With Orange Icing

READY IN: 40mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
  • 2 14
    cups pastry flour
  • 1 14
    cups sugar
  • 1
    tablespoon baking powder
  • 1
    teaspoon salt
  • 13
    cup vegetable oil
  • 34
    cup buttermilk (room temperature)
  • 1
    tablespoon vanilla (or use 2 teaspoons orange-flavor extract)
  • 1
    orange, zest of (or to taste)
  • 14
    cup fresh orange juice
  • 2
    egg yolks (room temperature)
  • 2
    egg whites (room temperature)
  • 14
    cup sugar
  • orange food coloring (optional)
  • ORANGE ICING
  • 12
    cup butter, room temperature
  • 3 14
    cups icing sugar (more as needed)
  • 1
    teaspoon vanilla
  • 1
    tablespoon grated orange zest
  • 2
    tablespoons fresh orange juice
  • orange food coloring (optional)
  • orange sprinkles or colored sprinkles
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DIRECTIONS

  • Set oven to 350°F.
  • Line 18 muffin tins with paper liners.
  • For the cupcakes; sift together the flour 1-1/4 cups sugar, baking powder and salt.
  • Add in oil, buttermilk and vanilla or orange extract, beat one minute using an electric mixer.
  • Add in the orange juice and egg yolks; beat for about 1 minute more.
  • In a another bowl beat egg whites until foamy.
  • Gradually add in 1/2 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.
  • FOR THE FROSTING; in a bowl beat the butter until fluffy (about 3 minutes).
  • Add in the vanilla, zest and orange juice; beat until combined.
  • Add in 3 cups icing sugar to start, adding in more if needed to achieve desired consistency.
  • Add in a few drops orange food colouring if desired.
  • Spread on the cooled cupcakes, then sprinkle with orange sprinkles if desired.
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