Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
For orange-vanilla cupcakes
2 cups AP flour
1/4 tsp baking soda
1/4 tsp baking powder
3/4 cup heavy cream
1 tbsp orange zest + 1/4 cup fresh orange juice (1 orange)
1 tbsp pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temp (I used 1/4 cup+2 tbsp of Citrus Olive Oil)
2 vanilla beans, scraped (I used 2 tbsp vanilla bean paste)
2 large eggs
* Check out this great link ~> http://www.amazingoliveoil.com/substitute-olive-oil-for-butter.html for substituting olive oil for butter in your baking. Special thanks to Temecula Olive Oil Company for sending me citrus olive oil to try!
For orange buttercream
1/2 cup (1 stick) unsalted butter, room temperature
4 cups sifted powdered sugar
1/4 teaspoon vanilla extract
1/4 teaspoon orange extract
1/8 cup orange juice (preferably fresh)
For marshmallow cream frosting
1-7oz jar of marshmallow cream (I used marshmallow fluff)
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
Directions:
To make orange-vanilla cupcakes—
Preheat the oven to 350F. Line cupcake pan with liners.
Sift together the flour, baking powder, baking soda and salt. Set aside. In another bowl (I used Pyrex measuring cup instead b/c it’s easier to pour), combine the heavy cream, vanilla extract and orange juice. Set aside.
In a stand mixer, fitted with a flat beater, cream the butter, sugar, vanilla bean seeds and zest until pale and fluffy. Add eggs, one at a time until well combined. Add flour mixture in 3 additions, alternating with heavy cream mixture in 2 additions, ending with the flour mixture.
Fill cupcake liners about 1/2-2/3 full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
To make orange buttercream—
In the stand mixer, fitted with flat beater, beat the butter at medium-high speed until creamy. Add half of the powdered sugar, both extracts and the orange juice. Stir to combine. Gradually add the remaining sugar until the frosting reaches your desired consistency.
To make marshmallow cream frosting—
In a large bowl, whisk the marshmallow cream and butter until smooth. Cover with plastic and chill until firm about 15-30 minutes.
Notes:
http://dulcedoblog.blogspot.com/2008/03/orange-cream-creamsicle-cupcakes.html
-> for explanation and pictures