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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Inspired by the ice cream bar, light and summery. From Woman's Day on line. Ingredients:
3/4 cup unsalted butter, softened |
1 1/4 cups sugar |
2 teaspoons baking powder |
2 teaspoons vanilla extract |
4 large eggs |
2 1/4 cups all-purpose flour |
1/2 cup milk |
1/2 cup orange juice |
2 teaspoons grated orange zest |
1 1/2 cups heavy cream, whipping cream, frosting |
1/2 cup confectioners' sugar, frosting |
1 tablespoon grated orange zest, frosting |
liquid orange food coloring (optional) |
thin strips orange zest, frosting (to garnish) |
Directions:
1. 1. Heat oven to 350°F Line 24 regular-size (2 1⁄2-in.-diameter) muffin cups with paper or foil liners.
2. 2. Beat butter, sugar, baking powder, vanilla, orange juice and zest in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Spoon evenly in muffin cups.
3. 3. Bake 22 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean and tops are golden. Cool in pans on a wire rack 5 minutes before removing from pans to rack to cool completely.
4. 4. Frosting: Beat ingredients labeled frosting in medium bowl on medium-high speed until soft peaks form when beaters are lifted. Tint with food color; beat just until blended. Frost and garnish cupcakes.
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