Orange Creamsicle Cupcakes

Orange Creamsicle Cupcakes

•

 1  3/4 cup cake flour
• 1 cup sugar
• 1/2 teaspoons salt
• 2 1/2 teaspoons baking powder
• 2 large eggs, separated and whites beaten until stiff
• 1 teaspoon vanilla extract
• 1/2 cup orange juice
• 1 stick of butter, softened

Combine butter, sugar, egg yolks, and vanilla in a mixing bowl.  Cream these ingredients together thoroughly. 

Mix flour, salt, and baking powder together in a separate mixing bowl.  Add dry ingredients to creamed ingredients 1/3 at a time  alternating with adding portions of the orange juice to the creamed mixture. 

Fold in beaten egg whites.  Spoon batter into cupcake liners until 1/2 full. 

Bake in a 350 degree preheated oven for 15 minutes or until a toothpick inserted in center comes out clean.

Orange Frosting (Original Recipe at the Dulcedo blog) AMAZING!
1 cup butter, room temperature
6-8 cups sifted powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
1/4 cup orange juice (preferably fresh)

Buttercream Icing (Cake Lady at Recipes.com)

1 C solid white shortening

You can use butter instead, but it won’t be as stable, but its yummy

1 tsp vanilla extract

1 TBSP water

1 lb pure cane confectioner’s sugar

1 TBSP meringue powder (I like the Wilton brand)

A pinch of Salt

Cream the shortening, flavoring, and water. Add the sugar and salt on medium speed until it is well incorporated. Don’t over mix this or you will get air bubbles in it when you are spreading. This is for thick consistency. For medium consistency, add one teaspoon water to each cup of prepared icing. For thin consistency, add two teaspoons of water for each cup of prepared icing. Never color your icing with liquid food colorings, they will ruin it. Always use gel food coloring or powder food coloring.  If you want pure white icing, be sure to only use clear extracts.

recipe found at www.grinandbakeit.com