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Sunday, January 26, 2014

"Orange Lemon Cupcakes"

Orange and cream is such a blissfully fresh and excitingly delicious flavor combination. It's one of my favorite combinations.  Reminiscent of a childhood ice cream pop treat, these cupcakes will make you feel like a kid again! A definite crowd-pleasing recipe. I made these for a baby shower. 


3/4 cup (1 1/2 sticks) butter, softened 
1 cup sugar
2 large eggs
1 large egg yolk
2 teaspoons of Vanilla extract
1/2 cup of Kefir (Its different than buttermilk, but buttermilk works too)
1 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest from 1 orange

     Frosting Cream:
1 stick (110 gr) unsalted butter (room temp)
1/2 can sweetened condensed milk 
8 oz cool whip (slivki) at room temp
1 med-small orange, juiced
1/2 small lemon, juiced 

                         Preheat oven to 350 F.
I made a double portion of cupcakes.  Add softened butter to the mixing bowl.
 In a large bowl, beat butter and sugar until fluffy, about 2 minutes, scraping down the bowl as needed. 
Mix in eggs and egg yolk one at a time. 
Add vanilla. 
 Zest the orange.
Put all the dry ingredients together. 
Add some flour to the batter then add half of the kefir, mix. 
Then add the rest. Mix well. 
Add orange zest. 
Spoon out batter into lined cupcake pan, filling only halfway or just barely over halfway. 
Bake for about 15-20 minutes (depending on the heat of your oven based on the type of muffin pan you have), until a toothpick inserted into the middle of a cupcake comes out with moist crumbs.  Don’t over bake! It makes 12-18 cupcakes 

It' best to refrigerate cream for a few hrs. I made it the night before and it was perfect.
Whip butter using a paddle attachment, then add sweetened condensed milk, while mixing.   
Add cool whip; mix. 
While mixing add juiced orange and lemon.  

           The cake was made by the hostess, Natasha. 


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