I♥cuppycakes!

Orange Creamsicle Cupcakes

I have a really terrible memory. Ask anyone that knows me. I’m a post-it rockstar. I have to write everything down or I will forget. It’s just a fact of my life. I don’t fight it. I just embrace color code it.

So it shouldn’t surprise you that I have no idea how Marilla from Cupcake Rehab and I met. I think it was via Cupcake Hero and Laurie of Quirky Cupcake? Or was it our mutual love of Anne of Green Gables? *scratching head* But when I read on her blog that it was her 2 year blog birthday there was no question, I had to celebrate with her! It has nothing to do with the fabulous prizes she’s giving away either. No sirree bob. It’s all in the name of cupcakes and friendship. *wink*

After perusing her blog for more time than I care to admit, I knew I’d be making Orange Creamsicle Cupcake as soon as I saw it. It’s been on my to-do list for a long time and this was the perfect occasion to go for the twofer. You all know how much I love twofers right? Well I do.

Pssst… Marilla, click the cupcake image below. There’s a little ode to your blog there for you. Hope it makes you giggle. Happy happy birthday Cupcake Rehab! and many many more…

PS- Don’t forget to vote for your favorite Cupcake Hero entry on the side menu bar by tomorrow (September 21st) at 11:59pm EST! Every vote counts!

Recipe adapted from Cupcakes by Martha Stewart and Dulcedo

Makes about 12 cupcakes (I got about 15 cupcakes)

INGREDIENTS

For orange-vanilla cupcakes
2 cups AP flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup heavy cream
1 tbsp orange zest + 1/4 cup fresh orange juice (1 orange)
1 tbsp pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temp (I used 1/4 cup+2 tbsp of Citrus Olive Oil)
1 cup sugar
2 vanilla beans, scraped (I used 2 tbsp vanilla bean paste)
2 large eggs

* Check out this great link ~> for substituting olive oil for butter in your baking. Special thanks to Temecula Olive Oil Company for sending me citrus olive oil to try!

For orange buttercream
1/2 cup (1 stick) unsalted butter, room temperature
4 cups sifted powdered sugar
1/4 teaspoon vanilla extract
1/4 teaspoon orange extract
1/8 cup orange juice (preferably fresh)

For marshmallow cream frosting
1-7oz jar of marshmallow cream (I used marshmallow fluff)
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature

INSTRUCTIONS

To make orange-vanilla cupcakes—
Preheat the oven to 350F. Line cupcake pan with liners.

Sift together the flour, baking powder, baking soda and salt. Set aside. In another bowl (I used Pyrex measuring cup instead b/c it’s easier to pour), combine the heavy cream, vanilla extract and orange juice. Set aside.

In a stand mixer, fitted with a flat beater, cream the butter, sugar, vanilla bean seeds and zest until pale and fluffy. Add eggs, one at a time until well combined. Add flour mixture in 3 additions, alternating with heavy cream mixture in 2 additions, ending with the flour mixture.

Fill cupcake liners about 1/2-2/3 full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

To make orange buttercream—
In the stand mixer, fitted with flat beater, beat the butter at medium-high speed until creamy. Add half of the powdered sugar, both extracts and the orange juice. Stir to combine. Gradually add the remaining sugar until the frosting reaches your desired consistency.

To make marshmallow cream frosting—
In a large bowl, whisk the marshmallow cream and butter until smooth. Cover with plastic and chill until firm about 15-30 minutes.

CB’s Tip: Sorry for the lack of pictures this time. My camera battery barely had enough juice for 1 picture. Please check out Dulcedo’s blog for a really great explanation and picture on double frosting swirls. (Scroll to the bottom)

ENJOY!

Husband rating: A/A+
Even though he’s not a big citrus in desserts fan, he raved about the “cake” and the frosting. “Tastes just like a creamsicle!” Duh Husband. HA HA

Wifey rating: A/A+
I LOVE how the cupcake came out taste-wise. I think the citrus olive oil really brought out the citrus flavor in the cupcake. And olive oil makes it healthy right? But I am kinda bummed that my frosting didn’t come out as vibrant as I wanted. You can barely see the double swirls. *sad face* Next time I will pump up the orange food gel and instead of piping the marshmallow cream with the orange buttercream, I plan to fill the cupcake with the marshmallow cream since the marshmallow cream didn’t hold up to piping very well.

Other: A/A+
T said all his coworkers raved about how much it tasted like a Orange Creamsicle. He told me that he didn’t even get one himself b/c by the time he got up front to get one they were all gone! Poor deprived husband. HA HA!