Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 1 teaspoon orange extract
- 2 tablespoons orange zest
- ½ cup orange juice
Special Equipment Needed:
- 2 cupcake pans
- Cupcake liners
- Electric mixer
- Whisk
- Spatula
- Zester
- Measuring cups
- Measuring spoons
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line two cupcake pans with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract, buttermilk, orange extract, orange zest, and orange juice and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
7. Divide the batter evenly among the cupcake liners, filling each about ¾ full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow cupcakes to cool completely before frosting.
Time:
Preparation Time: 20 minutes
Cooking Time: 18-20 minutes
Temperature: 350°F
Serving Size: 24 cupcakes
Nutritional Information:
Calories: 250
Fat: 11 g
Carbohydrates: 33 g
Protein: 3 g
Substitutions for Ingredients
- Unsalted butter: margarine
- Buttermilk: plain yogurt
- Orange extract: lemon extract
Variations:
- Add 1 cup of chopped fresh or frozen fruit to the batter for a fruity twist.
- Add 1 teaspoon of ground cinnamon for a spiced cupcake.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning.
- Use a light hand when mixing the batter to ensure a light and fluffy cupcake.
- To make sure the cupcakes are cooked through, insert a toothpick into the center of a cupcake and check for doneness.
Storage Instructions:
Store cupcakes in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat cupcakes in the microwave for 15-20 seconds.
Presentation Ideas:
- Top cupcakes with a dollop of whipped cream and a sprinkle of orange zest.
- Drizzle cupcakes with melted white chocolate.
- Top cupcakes with a scoop of orange sherbet.
Garnishes:
- Orange zest
- Whipped cream
- Sprinkles
- White chocolate
Pairings:
- Vanilla ice cream
- Orange sherbet
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If cupcakes are too dry, add a tablespoon of orange juice to the batter.
- If cupcakes are too dense, add an extra egg to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Wash hands thoroughly before and after handling ingredients.
- Make sure all utensils and equipment are clean and sanitized.
Food History:
Cupcakes have been around since the 18th century, when they were known as "number cakes" because they were made with a precise number of ingredients. The orange creamsicle flavor is a modern twist on the classic cupcake.
Flavor Profiles:
These cupcakes are sweet and citrusy, with a hint of vanilla.
Serving Suggestions:
These cupcakes are best served at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A