Tuesday, July 17, 2012

Orange Creamsicle Cupcakes

Orange Creamsicle Cupcakes
Yields 24

2 1/2 Cups flour, cake
1 3/4 Cup sugar, white
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt, table
3 Large egg, whole beaten
1 Cup oil, vegetable
8 Ounce(wt)s sour cream
1 Cup juice, orange
1 Tbls zest, orange
1 1/2 tsp extract, vanilla

Preheat the oven to 350 degrees.

Line two (12-count) muffin tins with liners.

In a large bowl, whisk together the dry cupcake ingredients: flour, granulated sugar, baking powder, baking soda, and salt.

Using a hand mixer, work in the wet ingredients: eggs, vegetable oil, sour cream, orange juice, orange zest, and vanilla extract.

Divide the batter evenly among the muffin tins.

Bake for 16 to 18 minutes, or until slightly golden brown on top and a cake tester inserted in the center of the cupcakes comes out clean.

Cool completely before frosting.

Orange Creamsicle Frosting:
8 Ounce(wt)s softened cheese, cream
1/2 Cup Crisco, butter-flavored sticks
1 tsp extract, vanilla
1 tsp extract, orange
5 Cups sifted sugar, powdered
2 tsp orange jello powder
1 Teaspoon zest, orange
1 to taste orange food coloring, optional

In a large bowl beat Crisco, cream cheese, gelatin, orange peel and extracts until light and fluffy. Add in powdered sugar until desired consistency is achieved. Mix in orange food coloring, if using.