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| Cara Cara Cupcakes |
"Intense, deep pink Cara Cara oranges bring bright citrus flavor to vanilla butter cupcakes. If you feel they need dressing up, dust with confectioner's sugar, add a generous tablespoon of orange zest to a vanilla buttercream, or contrast with a milk chocolate or cream cheese icing."
Ingredients :
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 cups white sugar
- 3/4 cup butter, softened
- 2 tablespoons grated orange zest
- 3 large eggs
- 1 cup heavy whipping cream
- 1/2 cup fresh Cara Cara orange juice
- 1 tablespoon vanilla extract
Instructions :
| Prep : 20M | Cook : 24M | Ready in : 1H15M |
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- Preheat oven to 350 degrees F (175 degrees C). Line 24 standard muffin cups with papers.
- Whisk flour, baking powder, salt, and baking soda together in a large bowl.
- Beat white sugar, butter, and orange zest together in a bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes; beat in eggs, one at a time, beating well after each addition.
- Stir cream, orange juice, and vanilla extract together in a cup.
- Beat flour mixture into butter mixture on low speed in 3 batches, alternating with cream mixture and ending with flour mixture, just until fully combined. Fill prepared muffin cups 3/4 full with batter.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 25 minutes. Allow to cool completely on a wire rack, about 30 minutes.
Notes :
- Frost with your favorite icing or dust with powdered sugar.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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