Orange Curd Cupcakes Food

ORANGE CURD

Steps:

• Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced.
• Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange juice and salt. Mix until combined.
• Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.
• Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl.

LEMON CURD BUTTERFLY CAKES

Steps:

• Pre-heat the oven to gas mark 5/375F/190°C.
• You will need a 12-cup muffin tin lined with cupcake baking cases.
• To make the cakes, sift the flour and salt in a bowl.
• Then add in the rest of the ingredients in bowl and beat until absolutely smooth - 1-2 minutes.
• Then fill prepared muffin tin with the mixture and tap the tin two or three times to settle the cake mix.
• Bake on the centre shelf of the oven for 15-20 minutes or until the cakes are well risen and golden.
• Remove the cakes from the tin and transfer onto a wire rack and leave to cool.
• To make the lemon curd, place the grated lemon rind and sugar in a bowl.
• In another bowl, whisk the lemon juice together with the eggs, then pour the mixture over the sugar.
• Add the butter cut into small pieces, and place the bowl over a pan of barely simmering water.
• Stir frequently till thickened - for about 20 minutes.
• Cool the curd before using it for the filling (these can be stored in a clean dry jar with a screw-top lid, refrigerated and used within a week).
• To assemble the cake, take a small sharp knife and cut the top off each at an angle in a circle about ½ inch (1 cm) from the edge of the cake so that you remove a cone-shaped round, leaving a cavity in the centre.
• Cut the round in half, top to bottom, and set aside.
• Now fill the cavity of each cake with the lemon curd then sit the two cone-shaped pieces of cake on top like butterfly wings.
• Dust with icing sugar to serve.

ORANGE CURD CUPCAKES

Steps:

• Cupcakes: Preheat oven to 350 degrees with rack in center. Line two standard muffin tins with 18 paper liners. In a medium bowl, whisk together flours, baking powder, baking soda, and salt.
• In the bowl of a mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until fluffy. Beat in vanilla seeds and orange zest. Add eggs and yolks, one at a time, beating until each is fully incorporated before adding the next. Reduce speed to low; gradually add flour mixture in three batches, alternating with buttermilk, beginning and ending with flour mixture and beating until combined after each addition.
• Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, filling each two-thirds full. Bake, rotating pans halfway through, until cupcakes spring back when lightly pressed and a tester inserted into centers comes out clean, about 16 minutes. Transfer to a wire rack and let cool completely.
• Orange Curd: In a medium saucepan, whisk together granulated sugar, both zests, and egg yolks; whisk in citrus juices and salt. Add butter; place pan over medium-high and cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around edge of pan, about 5 minutes (do not boil).
• Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against surface of curd; refrigerate until cool, about 2 hours.
• Frosting: In the bowl of a mixer fitted with the paddle attachment, beat butter until smooth and creamy. With mixer on low speed, add 7 cups confectioners' sugar, milk, and vanilla; beat until light and fluffy. If necessary, gradually add remaining 1 cup confectioners' sugar until desired consistency is reached.
• Fill a pastry bag fitted with a 1/4-inch round tip with about 2 cups curd. Insert tip into center of each cupcake, squeezing gently to just fill. Reserve any remaining curd for another use.
• Fill another pastry bag fitted with a 1/2-inch star tip with frosting and pipe onto cupcakes. Decorate with dried orange slices, if desired.

NO-FAIL ORANGE CURD RECIPE

Steps:

• Measure all ingredients before you start. Cut the butter into cubes - keep chilled.
• Place oranges and lemon in the microwave for 10 seconds before you cut and squeeze this will make it easy. Warm the orange juice for about 30 secs.
• Use a double boiler or make your own - To make your own add an inch of water to the saucepan with a heatproof bowl on top. The water should not touch the top bowl.Pro tip - we use a double-boiler to prevent the eggs from getting scrambled with direct heat.
• In the top bowl of your double boiler - Add egg and yolks, sugar, salt, cornstarch, and zest. Whisk until light and fluffy - sugar should almost melt.
• Add orange juice and lemon juice slowly into the egg mixture. Now place the bowl on the double boiler
• Continue to stir on medium heat. The mixture should cook with just the steam from the water in the saucepan below.Pro tip - if you cook on low it will take forever to thicken. Since we are cooking on a double boiler you can keep the heat medium heat and stir continuously.
• After about 8 to 10 minutes - you will notice the foam that was caused by whipping the egg mixture will slowly disappear and the mixture will start to thicken.
• Continue to stir until it coats the back of your wooden spoon or spatula. Remove from heat.
• Gradually add cubes of butter one at a time. Make sure each piece is well incorporated. The mixture will continue to thicken as it cools.Pro tip - the cool butter stops the cooking and makes it smooth and velvety. Add it slow but not too slow or the last of the butter won't incorporate in cooled curd.
• Once all the butter has been incorporated, strain it through a mesh or a strainer to remove the zest. This will also give you a smooth creamy curd.
• I like to transfer mine to a mason jar.

ORANGE CREAM CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce the speed to medium low; slowly beat in the melted butter, then add the orange zest and vanilla.
• Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; beat until just combined (do not overmix).
• Divide the batter evenly among the muffin cups, filling each about two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool 5 minutes, then remove the cupcakes to a rack to cool completely.
• Meanwhile, make the frosting: Bring the orange juice to a boil in a saucepan; reduce the heat to medium and simmer until reduced to1 1/2 tablespoons, about 8 minutes. Let cool.
• Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and fluffy. Beat in the butter, a little at a time, until smooth. Reduce the mixer speed to low; sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla, the cooled orange syrup, orange zest and food coloring and beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes. Spread the frosting on the cupcakes; top with candied orange zest.

ORANGE CURD

Steps:

• Combine yolks, sugar, orange zest, orange juice, and lemon juice in a heavy-bottomed saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon or heat-proof spatula (be sure to scrape sides of the pan), until the mixture is thick, 8 to 10 minutes. Let mixture come to a rapid simmer and cook, continually scraping sides of pan, for 2 minutes.
• Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks.

LEMON CURD & ORANGE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 1-litre loaf tin and line with baking parchment.
• Put the butter, sugar, eggs, yogurt, self-raising flour, ground almonds, orange zest, milk and 5 tbsp lemon curd in a large bowl and whisk until smooth. Put another 5 tbsp lemon curd in a second bowl and whisk to loosen.
• Spoon half the batter into the prepared tin, dollop over the lemon curd and top with the remaining batter. Scatter over the flaked almonds and bake for 50 mins, or until risen and golden. Leave to cool on a wire rack, scatter over some lemon zest and slice.

ORANGE TORTE

Steps:

• For orange curd: Mix juices with cornstarch in saucepan until dissolved.
• Whisk in butter, sugar, eggs and yolk until smooth.
• Place over low heat and stir until mixture is thickened to consistency of thin yoghurt, 15-20 minutes.
• DO NOT LET BOIL.
• Place a piece of plastic wrap directly on the surface of the curd and cool, then refrigerate overnight; if butter begins to separate, whisk to reblend.
• For cake: Position rack in center of oven and preheat to 350F.
• Line bottom of 2, 9 inch round cake pans with parchment.
• Combine yolks, 3 tblsps sugar, liqueur, hot water, vanilla, orange zest, cardamon and almond extract in large bowl and beat about 8 minutes.
• Beat whites in a separate bowl, with clean beaters, adding a pinch of salt and another of cream of tartar, until soft peaks form.
• Add remaining 8 tblsps sugar, one at a time, and beat until meringue is quite stiff and glossy.
• Resift flours together.
• Gently fold ¼ of meringue mixture into yolks.
• Scrape yolk mixture over remaining meringue with spatula, then sift ¼ of flour over top and fold in.
• Repeat until all flour is folded in, being careful not to deflate mixture or allow any lumps to remain.
• Drizzle butter over and gently fold in using 3-4 strokes.
• Pour into pans.
• Bake until tops spring back when touched, 20-25 minutes, rotating cakes once.
• Cool.
• To assemble: Loosen cakes from pans and peel off paper.
• Turn right side up.
• Using long, serrated knife, halve cakes horizontally to make 4 layers.
• Arrange 1 layer, cut side up, on platter.
• Sprinkle with 1 tblsp liqueur; spread with 1/3 of curd.
• Repeat 2 more times.
• Top with last layer, flat side up.
• Press gently to align.
• Wrap cake in plastic wrap and refrigerate overnight.
• Whip cream with 2 tblsps icing sugar and 2 tblsps liqueur to stiff peaks.
• Reserve 2/3s cup cream.
• Spread remaining cream smoothly over top and sides of cake.
• Spoon reserved cream into pastry bag fitted with star tip and pipe decoratively around sides of cake.
• Garnish with candied orange peel, if you wish and serve at room temperature.

ORANGE CURD

Steps:

• In a saucepan, add in the egg yolks and the caster sugar, then whisk till smooth and combined.
• Zest and juice the orange, and add it to pot. Whisk till everything is combined.
• Turn on the gas to a medium heat, and cook slowly whilst stirring with a wooden spoon until the curd is thick enough to coat the back of a wooden spoon.
• Remove the pan from the heat and whisk in your cold butter, one cube at a time, until you end up with a thick and smooth curd!
• Leave to cool in the pot, then store in a sterilised glass jar up to a month.