Wednesday, January 31, 2007

Orange Cupcakes (With White Chocolate Glaze)

Rich Orange Cupcakes (With White Chocolate Glaze)

I have been craving citrus lately. Oranges. Tangerines. Tangelos. Grapefruit. Nectarines. You name it I want it. And we all know what a love for citrus paired with a love for baking equals .... cupcakes! Yes, these are cupcakes - not muffins. The texture, if you could taste them, would prove it. I can hear you asking now, "Why aren't they frosted?" Well, my friends, that's because I cannot make frosting. I'm not ashamed to say it ... I'm a failure. Well, that might be harsh, but why is frosting so difficult for me? If any of you have fail-proof recipes (that I can use to prove you wrong and make them fail), pass them along. I had dreams of topping these orange cupcakes with orange buttercream frosting, but that just didn't happen. They did get a couple of drizzles of white chocolate glaze, because really, when you make an orange cupcake, don't you want it to taste like oranges? So, icing be damned - these puppies were still tasty.

Orange Cupcakes
Adapted from AllRecipes
Printer-friendly version
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
2 tablespoons grated orange zest
2 egg yolks
1 cup self-rising flour
1/2 cup orange juice
2 egg whites
1 pinch salt

Directions:1. Preheat oven to 350 degrees. Fill cupcake pan(s) with liners. Sift flour and set aside.
2. In a large bowl, cream butter, sugar and orange zest until light and fluffy, about three minutes. Beat in the egg yolks one at a time. Fold in flour, alternating with orange juice.
3. In a separate bowl, whisk egg whites until stiff then add a pinch of salt. Fold whisked egg whites into the mixture. Spoon batter into cupcake liners, about 3/4 full.
4. Bake 20 to 25 minutes, or until a cake tester inserted into the center of a cupcake comes out clean.
5. Cool in pan about 5 minutes. Remove from pan and cool completely on wire racks. Drizzle with White Chocolate Glaze if desired.

White Chocolate Glaze
1/2 cup white chocolate chips
2 tablespoons heavy whipping cream
Place chips and cream in a microwave-safe bowl. Heat in microwave for 30 seconds. Remove and stir. If not melted, repeat.


  1. YUM. Those look really good.

    Have you ever tried Paula Deen's lemon blossoms? They are DEE-VINE. Seriously, yum.

    RYC: My kitchen at the other apartment only took 3 coats to cover... on white walls! Go figure! It looks so good in the end, though!

  2. They look lovely and I bet they'd be great with an orange buttercream. I don't have a buttecream recipe to pass on but I have had good luck with the neoclassic buttercream in Rose Levy Beranbaum's The Cake Bible

    If you like baking it's a book that's definitely worth checking out. I've had tremendous success with a lot of her recipes. There's also lots of good technical information about baking.


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