Chocolate Orange Cupcakes With Limoncello Frosting Food

CHOCOLATE ORANGE CUPCAKES

Steps:

• Begin by preheating oven to 350°F / 175°C. Place 12 cupcake liners in cupcake pan.
• Sift 3/4 cup all purpose flour, 3/4 cup granulated sugar, 1/3 cup cocoa powder, 1/2 tsp baking soda and 1/2 tsp salt into a large bowl and set aside.
• In a separate, large bowl, whisk together 3/4 cup orange juice, 2 large eggs, 1/3 cup vegetable oil, 1 Tbsp fresh orange zest, 1 tsp vinegar, and 1 tsp orange emulsion or extract. Mix until combined.
• Pour the dry ingredients into the wet ingredients and mix together with a whisk or rubber spatula just until the batter in smooth.
• Fill cupcake liners 2/3 full and bake for about 18-21 minutes, or until a toothpick comes out with a few moist crumbs.
• Let the cupcakes cool for 10 minutes in the pan before moving them to a cooling rack to finish cooling.
• While the cupcakes cool, make the orange chocolate buttercream. Beat 1/4 cup of unsalted butter on a medium speed for 30 seconds with a hand mixer until smooth.
• Mix in 1 Tbsp fresh orange zest, 1 tsp orange emulsion or extract, and 1/4 tsp salt on a low speed.
• Slowly mix in 1/2 cup powdered sugar, 1/4 cup dark cocoa powder, and 3 Tbsp of heavy cream on a low speed. Scrape the sides and bottom of the bowl as need with a rubber spatula.
• Mix in 1/4 cup of cooled, melted dark chocolate.
• Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
• If the frosting seems too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/4 cup of powdered sugar.
• Stir by hand with a rubber spatula to get the frosting SUPER smooth. Place into a large piping bag fit with a Wilton 1M frosting tip.
• If desired, remove the center of each cupcake with a small knife and fill with 1 Tbsp of orange marmalade.
• Pipe a rosette on top of the marmalade with the orange chocolate buttercream using a Wilton 1M piping tip.
• Garnish with a sprinkle of fresh orange zest and an orange peel spiral.

ORANGE DREAMSICLE CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line 18 muffin cups with paper liners. Sift the flour, baking powder and salt into a medium bowl; set aside. Beat the egg whites in a large bowl with a mixer on medium-high speed until stiff peaks form, about 4 minutes; set aside.
• Beat the butter, granulated sugar, egg yolks, orange zest and orange oil in a separate large bowl with a mixer on medium speed until smooth and combined, about 4 minutes. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the orange juice. Fold in the beaten egg whites. Spoon the batter into the muffin cups, filling each about halfway. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool 10 minutes in the pans, then remove to racks to cool completely.
• Make the frosting: Beat the butter and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 6 minutes. Reduce the speed to low; gradually beat in the confectioners' sugar. Add the milk, increase the speed to medium and beat until light and fluffy. Frost the cupcakes. Top with sanding sugar and orange gummy candies.
• Orange oil gives the cupcakes an intense orange flavor that you can?t get from just extract or zest.

ORANGE CHOCOLATE CUPCAKE MOSAIC

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two cupcake pans with dark (black or dark brown) cupcake liners.
• Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. (Do not skimp on the creaming time!) Add the sour cream, orange zest and vanilla and beat until well combined. Add the egg whites in two batches, mixing until well combined after each addition. Scrape down the sides and bottom of the bowl as needed to be sure all the ingredients are well incorporated.
• Combine the flour, baking powder and salt in a separate large bowl and whisk together. Combine the milk and orange juice in a measuring cup.
• Add half the dry ingredients to the batter and mix until well combined. Add half the milk mixture and mix until well combined. Add the remaining dry ingredients and mix until well combined. Scrape down the sides and bottom of the bowl as needed to be sure all the ingredients are well incorporated. Add the last of the milk mixture and mix to combine, being sure not to overmix.
• Use an ice cream scoop to fill the cupcake liners three-quarters of the way to the top. Bake until a toothpick inserted in the center of a cupcake comes out with a few crumbs sticking to it, 15 to 17 minutes. Allow to cool for 2 to 3 minutes, then remove to a cooling rack to finish cooling completely.
• For the rum marshmallow filling: Add the marshmallow creme to a medium bowl. Stir in the rum until well combined. Transfer the filling to a disposable pastry bag.
• For the frosting: Put the butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed until light and fluffy. Add the vanilla and salt and beat until combined. Add the cocoa powder and beat on low speed until combined. Add half the powdered sugar and half the milk. Beat on low speed until the ingredients are moistened, then turn the mixer to high and beat until well incorporated. Add the remaining powdered sugar and another 2 tablespoons milk; mix on low again until the ingredients are moistened, then turn the mixer to high and beat until fluffy. (This is a thick icing; if you prefer a thinner consistency, add more milk one tablespoon at a time until you reach your desired thickness.)
• Use a paring knife to cut a small plug out of the center of the top of each cupcake, saving the cake plugs. Cut the tip from the pastry bag with the filling and fill the center of each cupcake with a small amount of marshmallow filling. Trim the bottoms of each cake plug and use to seal the holes in each cupcake.
• To decorate: Frost each cupcake with the frosting, using an offset spatula to smooth the tops. Arrange the cupcakes next to each other with their edges touching in a 4-by-6 grid on a large cake board or platter.
• Line a baking sheet with parchment paper. Roll out the green gum paste to about 1/8-inch thick and cut twenty-four 1-inch squares. Place on the lined baking sheet and let dry 15 minutes. Roll out the blue gum paste and cut four 2-inch teardrops; place on the lined baking sheet and let dry for 15 minutes. Repeat with each of the three remaining colors (pink, purple, red) to make a total of 12 more teardrops.
• Brush the top of each of the blue teardrops with a small amount of the alcohol, then sprinkle with blue edible glitter. Repeat with each of the colored teardrops, sprinkling each with its coordinating colored glitter. Use a small amount of alcohol to moisten the top half of a green square, then position a teardrop on top, pointy-side out, to look like a small lightbulb on a string of lights. Repeat with the remaining teardrops and squares. Let dry for a few minutes.
• Use an offset spatula to place a lightbulb on top of each cupcake, varying the colors and the direction they are pointing throughout the grid of cupcakes. Thread the licorice laces around, looping them and attaching them to lightbulb bases occasionally, to mimic a tangle of holiday lights.

CHOCOLATE ORANGE CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the sugar, flour, cocoa, pinch of salt and baking powder in a large bowl. Whisk together the eggs, vegetable oil and milk. Gradually whisk the wet ingredients into the dry until you have a smooth mixture. Fold in the dark chocolate and orange zest. Put 12 cupcake cases in a 12-hole tin. Divide the mixture between the cases, then bake for 20 mins until risen. Leave to cool.
• Meanwhile, make the icing. Beat the icing sugar and butter together until pale and fluffy. Whisk in 2 tbsp hot water to loosen and fold in the orange zest. Divide the icing evenly between two bowls. Add a few drops of orange food colouring to one bowl and stir until the icing turns bright orange. In the other bowl, add the cocoa powder and 2 tbsp milk, then beat until combined.
• Fill one side of a piping bag (use one with a large round nozzle) with the orange icing, then fill the other side with the chocolate buttercream. Pipe on top of each cupcake. Decorate with some extra orange zest and a grating of dark chocolate.

CHOCOLATE ORANGE CUPCAKES

Steps:

• Preheat the oven to 350°F (180°C).
• Line 12 standard muffin cups with paper liners.
• In a small bowl, stir the cocoa powder into the hot water until it dissolves; set aside.
• Sift the flour, baking powder, baking soda, and salt together into a bowl.
• Using the finest rasps of a hand held grater, grate the zest from the orange into the bowl. Set aside.
• In a large bowl, whisk together the eggs and granulated sugar until well combined.
• Whisk in the buttermilk and vanilla, then the dissolved cocoa.
• Whisk in the melted butter, then the dry ingredients.
• Using a tablespoon, divide the batter among the muffin cups filling each about half full.
• Bake until the cupcakes are puffed and a skewer inserted into the center of one comes out clean 15-20 minutes.
• Let cool completely on a wire rack.
• Remove the cupcakes from the pan.
• To make the frosting, melt the chocolate in a double-boiler or in the microwave and let cool to room temperature.
• Meanwhile, using a stand mixer, beat the butter and confectioners' sugar with the paddle on medium speed until creamy and smooth, about 3 minutes.
• Beat in the melted chocolate until combined.
• Fill a pastry bag fitted with a 1/2-inch star tip with the frosting and pipe a spiral on top of each cupcake.
• Refrigerate the cupcakes until 30 minutes before serving to set the frosting.

CHOCOLATE ORANGE CUPCAKES WITH DUFF'S SWISS MERINGUE BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F. Line two muffin tins with 18 cupcake liners.
• Pass the cocoa powder, all-purpose and cake flours, baking soda and baking powder through a fine-mesh sieve into a large bowl. Whisk in the granulated and light brown sugars, orange zest and salt until thoroughly combined. In a medium bowl, whisk together the eggs, sour cream, water, melted butter and vanilla until smooth. Add the flour mixture to the egg mixture and whisk until combined.
• Divide the batter among the cupcake liners, filling each by about two-thirds. Bake until set and a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool.
• Frost the cupcakes with the buttercream and garnish with candied orange peel.
• Place the egg whites and sugar in the bowl of stand mixer. Set the bowl over a pot of gently simmering water and heat, stirring with a wooden spoon, until the sugar has dissolved and is warm to the touch (about 160 degrees F). When you touch the mixture, it should feel completely smooth and not at all gritty.
• Immediately transfer the bowl to a stand mixer fitted with the whisk attachment. On high speed, whip until glossy and stiff, about 15 minutes.
• Switch to the paddle attachment and lower the speed to medium. Add the butter, piece by piece, incorporating each before adding more. Lower the speed further and mix until silky and smooth.
• Remove the tops and bottoms from the oranges. Cut away the skin, removing both the peel and the white part of the skin. Cut the skin into thin strips.
• Place the peels in a medium saucepan, cover with cold water and bring to a boil. Cook for 1 minute. Drain and repeat the process two more times.
• In a large pan over medium heat, stir the sugar and 1 cup water together until the sugar has dissolved. Bring to a boil, add the peels and reduce to heat to low. Cook, swirling occasionally (no stirring!), until the peels are very soft and almost translucent, 45 minutes to 1 hour.
• Toss the peels in sanding sugar until completely covered, then transfer to a wire rack to cool.

CHOCOLATE ORANGE CUPCAKES

Steps:

• In a bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the mayonnaise, orange peel and vanilla; gradually add orange juice until blended. Stir into dry ingredients just until combined. Stir in chocolate chips (batter will be thick). Fill paper-lined muffin cups two-thirds full.
• Bake at 350° for 18-23 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

ORANGE FROSTING

Steps:

• beat all ingredients until smooth then frost cake.

CHOCOLATE ORANGE CUPCAKES WITH LIMONCELLO FROSTING

Steps:

• To make the cupcakes: Mix the chocolate cake mix according to package instructions, substituting orange juice for the water. Toss the chocolate chips with the flour. Fold the chocolate chips and the candied orange peel into the chocolate mixture. Line the muffin pan with the cupcake liners. Fill and bake the cupcakes according to package instructions. Let the cupcakes cool for 1 hour on a wire rack before frosting. To make the frosting: Combine all the ingredients except the candied orange peel in a medium bowl. Using a hand mixer, beat until smooth, about 2 minutes. Using a small spatula, place about 1 tablespoon of frosting on top of each cupcake. Top with a small sprinkle of candied orange peel. Prep Time: 20 minutes Inactive Prep Time: 1 hour Cook Time: 20 minutes

CREME-FILLED CHOCOLATE ORANGE CUPCAKES

Steps:

• Preheat oven to 350 degrees and line a 12-cup cupcake pan with paper liners.
• In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
• In a separate bowl, whisk together orange juice, canola oil, vanilla, and orange zest.
• Pour wet ingredients into dry mixture and whisk until thoroughly combined.
• Divide the batter evenly among the prepared cupcake liners until each cup is 2/3 full.
• Bake for about 17 to 20 minutes, or until an inserted toothpick comes out clean.
• Remove from oven and allow to cool on a wire rack.
• For the filling, combine first 3 ingredients in the bowl of a standard mixer.
• Beat on medium-high speed until combined.
• With the mixer running, add 1 tablespoon orange juice at a time, until the desired buttercream consistency is reached.
• For the ganache, use a double boiler or microwave to melt chocolate chips in a medium bowl.
• Whisk in coconut oil until smooth.
• If making Candied Orange Peel, peel thin slices of orange peel from the orange using a vegetable peeler.
• In a small saucepot, place the orange peels and add ½ cup water.
• Bring to a boil and let cook for 5 minutes.
• Drain the water, place the peels back in the pot, and refill with ½ cup water.
• Bring the water to a boil again, let cook for 5 minutes, and drain.
• Repeat this process one more time to release the bitterness from the orange peels.
• Bring ¼ sugar, ¼ cup of water, and the orange peels to a boil and let cook on medium/high heat until liquid bubbles away.
• Remove from heat, spread peels out to cool on parchment paper.
• Once the candied peels have semi-dried (about 10 minutes), roll them in the remaining sugar until thoroughly coated.
• Store in refrigerator or freezer.
• When cupcakes are cool, fill each with Orange Buttercream Filling using a pastry bag with a narrow tip.
• Spread Chocolate Ganache evenly over each cupcake.
• Top with two slices of Candied Orange Peel, if using.