If you’ll recall, I made some yummy orange creamsicle cupcakes over the weekend. While they were tasty and refreshing, I did not feel like they were worthy of the “creamsicle” portion of their name. They were really just…orange cupcakes without the creamsicle. In an effort to create true orange creamsicle cupcakes, I adjusted my recipe a bit and remade them today. While the cupcake and the icing haven’t changed (well, except that I had all the ingredients for the icing this time around), I did add a special surprise treat to them that makes them worthy of Orange Creamsicle Cupcakes.
Orange Creamsicle Cupcakes
1/3 cup oil
3/4 cup sugar
3/4 skim milk (any milk would do, this is just what I use!)
Juice from 1 orange (about 1/2 a cup)
Zest of half the orange
1 teaspoon vanilla extract
1 1/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
Preheat oven to 325. Combine the milk, vanilla, sugar, oil, and orange juice in a large mixing bowl. In another bowl, sift the baking powder, salt, baking soda, and flour together. Add the dry mixture to the wet ingredients a little at a time, mixing until smooth. Once evenly mixed, fold in the orange zest. Spray cupcake liners with no-stick oil spray (I used to not do this at all, but I swear by it now. They cupcakes slide right out when time to be eaten). Fill cupcake liners and bake for 22 minutes.
1 cup heavy whipping cream
1 teaspoon vanilla
2 teaspoons confectioner’s sugar
While the cupcakes are baking, beat the heavy whipping cream, vanilla, and confectioner’s sugar in a mixer for about 5 minutes, until the cream turns light and fluffy, like whipped topping. Refrigerate the filling until needed.
Orange Creamsicle Icing
4 cups confectioner’s sugar
Zest of 1 orange
1/2 cup unsalted butter
1/4 teaspoon vanilla extract
1/4 teaspoon orange flavoring (can be found in the baking or spice aisle at the grocery store)
Begin beating butter, orange flavoring, vanilla extract, and orange zestuntil it starts to become fluffy. Slowly begin adding confectioner’s sugar in small batches. Beat until creamy and smooth.
Once cupcakes have cooled, use an apple corer or large frosting tip to remove the center of the cupcakes (in a bind, I’ve also been known to use the end of a wooden spoon). Fill a plastic bag with the vanilla filling and cut the tip off the bag. Squeeze filling into the center of each cupcake. Frost cupcakes with orange frosting.