Another tasty delight I made for Persian New Year’s is Orange Creamsicle Cupcakes. Delicious!
Let’s preheat oven to 350 degrees. Sift together your dry ingredients:
Squeeze 1/4 c of orange juice:
Now mix all the liquid ingredients together:
Now fit a flat ended paddle on to your standing mixer and cream the butter, sugar, vanilla bean seeds and zest until pale and fluffy. Mix in eggs one at a time and then alternate dry ingredients and cream mixture.
I got these really cute and colorful cupcake liners to add some color to the cupcakes.
Fill your cupcake liners 1/2 full:
Bake for 20-25 minutes:
Now make a marshmallow cream filling. Grab a jar of marshmallow fluff:
Beat it with the butter:
Place into a piping bag:
Now score a cone out of the cupcakes:
Slice off the tip from the cone so you can top the marshmallow filling:
Now let’s make some orange buttercream. Cream butter, sugar, extracts and juice:
Now mix in some orange food gel:
Now pipe on the frosting:
Now, I had some extra royal icing flowers to use as decorations and plopped them on:
The cupcakes were really pretty and really really reminded me of an orange creamsicle. The only tweak I’d make is to the orange buttercream. The original recipe had too much powdered sugar. I think it was a tad too sweet. But, I’ve changed the amounts in the recipes below!
Here’s a cool photo of the cupcake split in half 🙂
ORANGE CREAMSICLE CUPCAKE
2 cups flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
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
1 cup sugar
2 vanilla beans, scraped
2 large eggs
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.
7oz jar of marshmallow FLUFF
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
In a large bowl, whisk the marshmallow cream and butter until smooth. Cover with plastic and chill until firm about 15-30 minutes.
1 cup (2 sticks) unsalted butter, room temperature
1 cups sifted powdered sugar
1/4 teaspoon vanilla extract
1/4 teaspoon orange extract
1/8 cup orange juice (preferably fresh)
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.
Alright, hope you enjoy!