Cupcakes with Orange Cream

These cheerful orange cupcakes have gorgeous citrus aroma thanks to orange zest in the composition, as well as cream from cream cheese, which is prepared with the addition of natural orange juice. Top is decorated with sweets. апельсиновыми цукатами. Time: one час. 40 min Difficulty: medium Quantity: 12 cupcakes Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cupcakes

• 1.5 tbsp. flour
• 1.5 tsp baking powder
• 1/4 tsp salt
• 2 large eggs at room temperature
• 2/3 Art. granulated sugar
• 165 gr. melted butter
• 2 tsp finely grated orange zest
• 1 tsp vanilla extract
• 1/2 tbsp. milk

Cream

• 3/4 Art. orange juice (2 oranges)
• 230 gr. cream cheese at room temperature
• 10 tbsp. l (150 gr.) Butter at room temperature, chopped into pieces
• 1 tbsp. powdered sugar
• 1/2 tsp vanilla extract
• 2 tsp finely grated orange zest
• 3 drops of yellow food coloring, optional
• 1 drop of red food coloring, optional
• Candied orange (purchased) for decoration

Recipes with similar ingredients: flour, eggs, sugar, butter creamy, orange zest, vanilla extract, milk, Orange juice, curd cheese, icing sugar, candied fruit

Recipe preparation:

1. Make cupcakes: Preheat the oven to 180 ° C and put 12 paper capsules in a muffin dish. Mix the flour baking powder and salt in a medium-sized bowl.
2. In a large bowl, beat with a mixer at a moderately high speed. eggs and granulated sugar for about 2 minutes. until bright air mass. Reduce speed to moderately low; slow stir in the melted butter, then add the zest orange and vanilla extract.
3. Mix the flour mixture in 2 portions, alternating with milk, starting and ending with a flour mixture; mix only to mix (long do not beat).
4. Distribute the dough evenly between the cells of the form, filling about 2/3 each. Bake for about 18 minutes, while inserted into the center of the toothpick will not come out clean. Allow to cool for 5 min., and then remove the cupcakes onto the wire rack to fully cool.
5. Prepare the cream at this time: Bring orange juice to a boil in a saucepan; reduce heat to medium and boil until volume of 1.5 tbsp. l for about 8 minutes Allow to cool.
6. In a large bowl, beat with a mixer at a moderate high speed. cream cheese to a homogeneous airy consistency. Intervene butter in small portions, beat until smooth. Switch the mixer to a low speed; sift the icing sugar into bowl with creamy mixture and beat until smooth. Add vanilla extract, chilled orange syrup, orange zest and food coloring and mix at medium speed until connections. Refrigerate for approximately 30 minutes, mass should acquire a pasty consistency. Apply cream on cupcakes; put the candied orange on top.