Wednesday, April 1, 2015

Orange Creamsicle Cupcakes with Cream Cheese Frosting

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One of my friends hosts Phoenix's own Cupcake Camp--a free event where bakers of all pedigree bring free cupcakes to feed cupcake lovers of all ages. I contributed orange creamsicle cupcakes and mini olive oil cupcakes, both with cream cheese frosting. I used Giada DeLaurentiis' olive oil muffin recipe, and as with all her recipes, this is a keeper, but I really loved the orange cupcakes. I did add a splash, less than a quarter of a teaspoon, of orange extract for the aroma, and left out the Grand Marnier.  Sweet Orange Cupcakes w/Orange Butter Cream Frosting

http://mykitchenadventures1.blogspot.com/2013/09/sweet-orange-cupcakes-with-orange.html

Servings - approx. 22 cupcakes   Serving Size - 1 cupcake w/frosting   Points Plus per Serving - 6 Points+

Calories - 214.7,   Total Fat - 7.2g,   Carb. - 35g,   Protein - 2.7g,   Fiber - 0.3g

Ingredients:
2 cups all purpose flour
1/2 tsp. kosher salt
3 tsp. baking powder
1 1/2 cups granulated sugar
3/4 cup low fat buttermilk
1/3 cup canola oil
1/2 cup FRESH squeezed orange juice
3 large eggs, slightly beaten
1 TBS Grand Marnier (optional)
1 tsp. pure vanilla extract
zest from one large orange


For the frosting:
5 TBS unsalted butter, at room temperature
2 oz. of 1/3 reduced fat cream cheese, at room temperature
pinch of kosher salt
2 cups confectioner's sugar
1 TBS orange juice
1 TBS Grand Marnier (optional)
1 tsp. orange zest

Directions:
 

1. Preheat oven to 350 degrees F.  Line two standard sized muffins tins with paper liners.  (you will get approx. 22 cupcakes from the batter)
 

2. Sift into a large mixing bowl, the flour, salt, and baking powder.  With wooden spoon, mix in the granulated sugar.

3. In small bowl or 4 cup glass measure, combine the buttermilk, oil, 1/2 cup orange juice, eggs, Grand Marnier(if using), and vanilla extract.  Pour the mixture into the middle of the dry ingredient bowl.
 

4. With electric mixer, mix batter on low speed until just combined.  Turn mixer up to med/high and beat for 2 minutes.
 

5. Add in the orange zest from one orange and stir into batter with wooden spoon.
 

6. Fill each liner approx. 3/4 of the way full.
 

7. Bake for 18 -20 minutes or until a toothpick inserted into center comes out clean and the cupcakes are done.  Remove to wire rack to cool.
 

8. While cupcakes are cooling, make the frosting by whipping the butter, cream cheese, and salt up until it is light and fluffy (about 2 minutes).   

9. Add in confectioners sugar one cup at a time, beating after each cup. Whip until fluffy and smooth.      

10. Frost each cooled cupcake with frosting.

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