This recipe is originally from the now neglected Not So Humble Pie. It has been heavily modified and dolled up to suit my increasingly picky tastes but is quite good. The secret to this recipe is the orange bakery emulsion. It gives you a strong and bright orange flavor that doesn’t bake out the way that an alcohol based extract does.
Orange Creamsicle Cupcakes
Makes 23 (I know, right?)
- 200g AP flour
- 200g sugar
- 1 Tablespoon baking powder
- 1/2 tsp table salt
- 1/4 c (58g) neutral oil (I like safflower oil for cakes)
- 1/4 c (58g, 1/2 stick) softened butter
- 1/4 c (60g) sour cream
- 1/3 c (100g) orange juice concentrate
- 90g (3 large) egg whites
- 2.5 tsp orange bakery emulsion
- 1 tsp vanilla extract
- 10 drops orange food coloring (I used Americolor Orange)
- Preheat oven to 350 degrees.
- Sift together your flour, sugar, baking powder and salt.
- Combine your oil and butter in your stand mixer. Beat on medium low with your paddle attachment. It will never smooth out. Don’t sweat it.
- Add your sour cream and orange juice concentrate and beat on medium for a few minutes.
- In a separate bowl, combine your egg whites, orange emulsion, vanilla, and food coloring. Mix thoroughly.
- With your mixer running on low, add your flour mixture to the sour cream-oil mixture and allow to combine loosely. Scrape the sides of the mixer bowl and beater. Slowly add the egg white mixture and mix thoroughly. Taste the batter and adjust your flavorings to suit your tastes.
- Add mixture to 23 cupcake liners, filling them about 1/3-1/2 full.
- Bake cupcakes for 15-20 minutes, until a toothpick stuck in the center of the cupcakes comes out clean.
- Remove and allow to cool on a wire rack.
- Once very cool (wait at least an hour), use a melon baller to remove a half-sphere from the center and fill the divot with orange curd. I like to pipe it in using a ziplock bag.
- Top with a thick swirl of Creamsicle Mousseline Buttercream.
- Impress the heck out of your friends, family, and coworkers.