I’ve been in an orange kind of mood lately and what better time to be cooking and eating oranges than now because it’s citrus season!
With that I thought that I would make an orange and cream cupcake, kind of like a creamsicle, but then I thought why not spice it up a little and make it a blood orange cupcake??
So, that’s what I did. I made a blood orange cake batter replacing the milk with blood orange juice, adding some baking soda to react with the acid of the juice, and adding a little zest to the batter, resulting in a light fluffy cupcake with a slightly odd color (I figured they would turn out pink, they didn’t).
The frosting is pretty much an Italian meringue with some vanilla added then topped with an orange chip.
Blood Orange Cupcakes
2 ¾ cups cake flour
3t baking powder
½ t baking soda
1 cup unsalted butter at room temperature
1 ¾ cups of sugar
¼ t salt
8 large egg yolks at room temperature (save the whites for the meringue)
¾ c blood orange juice at room temperature (the juice from about 5 oranges)
½ t vanilla
Zest from 4 blood oranges
- Preheat the oven to 350° F and line cupcake pans with liners.
- Using a stand mixer cream together the butter, sugar, salt, and orange zest on medium high until pale and fluffy, this should take a few minutes. Scrape down the sides of the bowl occasionally.
- Reduce the speed to low and add the egg yolks, one at a time, scraping down the bowl between each addition.
- In a separate bowl sift together the cake flour, baking powder, and baking soda.
- With the mixer set on low add a third of the flour mixture to the bowl, alternating with the juice. Repeat this then end with the flour.
- Fill cupcake molds ½ way full and bake for about 20 minutes or until a tooth pick inserted comes out clean.
- Let cool before frosting.
When held up to the sun these little guys look like stain glass windows!
½ cup sugar
½ cup water
2-3 frozen blood oranges
- Preheat oven to 200° F.
- Line a baking sheet with a silpat.
- In a small pot combine the sugar and water and heat until the sugar has just dissolved. Remove from heat.
- Using either a mandolin, meat slicer, or really sharp knife (this is what I used), slice the oranges into 1/8-1/4 inch slices.
- Dip the oranges in the simple syrup, wiping excess syrup off on the rim of the pot.
- Line the orange slices in a single layer on the silpat and bake for 2 hours.
- Let cool.
Recipe adapted from Martha Stewart’s Cupcakes
1 ½ cups sugar
2/3 cup water
2 T light corn syrup
6 large egg whites at room temp
1 t vanilla
- Place the egg whites and vanilla in the bowl of a stand mixer fit with the whisk attachment.
- In a medium pot combine the sugar, corn syrup, and water. Stir to incorporate, then don’t mix again, if you need to stir it swirl the pot.
- Using either an instant read thermometer or a candy thermometer heat the mixture to 230° F. When the mixture reached 220° F turn on the mixer to medium to form soft to stiff peaks.
- When the syrup has reached 230° F remove from the heat, turn the mixer to high and slowly pour the syrup in the space between the whisk and the side of the bowl.
- Whisk on medium-high until the bottom of the bowl is cool to the touch; this will take almost 10 minutes, the meringue should look smooth and fluffy!
- Pipe onto cupcakes right away.
- Garnish with an orange chip and enjoy!
I think if I were going to make these again I would top them with either sweetened whipped cream or vanilla buttercream instead. Originally I wanted something light and fluffy and was thinking of using whipped cream but then they would have to be served right away. I was baking in the evening and I was planning on serving them the next day so whipped cream wasn’t an option unless I wanted to make it the following day. I opted for meringue because it is still light and fluffy but a little more stable and lasts in the fridge overnight.
You should also have two leftover egg whites. Sauté some veggies and make yourself an egg white omlette or in my case cook them up and feed them to your dog as a special treat!