Orange Cupcakes with Lemon Whipped Cream Frosting
Recipe By: 
Recipe type: Dessert, Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 1½ dozen
 
I made these at high altitude (5500ft) so I added an extra ¼ cup heavy cream and baked at 300˚.
Ingredients
  • ⅔ cup butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tablespoons orange zest
  • 1 cup cake flour
  • ¾ cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup orange juice
  • ¼ cup heavy cream
    FOR THE FROSTING
  • 4 teaspoons cold water
  • 1 teaspoon plain gelatin
  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon zest plus a little extra for sprinkling on top
Preparation Instructions
  1. Preheat your oven to 325˚.
  2. Prepare your cupcake pan by lining with paper cupcake liners.
  3. In the bowl of an electric mixer fitted with the paddle attachment cream together the butter and sugar on high for 3 minutes or until the mixture is light and fluffy.
  4. While the butter is creaming, whisk together the flours, powder, soda and salt in another medium mixing bowl.
  5. Once the butter is done creaming, turn the mixer to low and add the eggs, one at a time.
  6. In a small bowl, combine the heavy cream and orange juice.
  7. With the mixer on low add the flour mixture in three additions and the cream mixture in 2 additions, alternating between them. Mix until smooth.
  8. Scoop approximately 3 tablespoons of batter into each one.
  9. Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes.
    TO MAKE THE FROSTING
  10. Place the bowl from your mixer (or whatever bowl you're going to whip the cream in) into the freezer along with the beater or whisk attachment.
  11. Place the cold water in a small saucepan.
  12. Sprinkle the gelatin over the water and let set until thick, tip the saucepan sideways a little and it should stay put.
  13. Then turn a burner on low and place the pan over it. Stir until the gelatin dissolves, the liquid should be clear. Set aside.
  14. Go grab your bowl and whisk and whip the cream to soft peaks.
  15. Add the sugar, vanilla extract and lemon zest.
  16. Whip to combine and stiffen the cream a little more then, with the mixer running, slowly drizzle in the gelatin.
  17. Spread or pipe onto the cupcakes.
  18. Sprinkle a little lemon or orange zest on top.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2015/03/orange-cupcakes-with-lemon-whipped-cream-frosting/