High Altitude Orange Cupcakes with Orange Butter Cream Frosting
These are very tasty cupcakes and very pretty with the specks of orange peel in the frosting. I sprinkled white sparkling sugar sprinkles on top which kicks them up a notch in the decorating department.
1 3/4 cup + 2 TBS cake flour (place in a large sifter, see picture) over a medium mixing bowl.
1/2 tsp salt
2 tsp baking powder
Sift into bowl and set aside.
Cream together in a large mixing bow and set aside:
3/4 cup + 2 TBS sugar
1 stick butter soften
1 tsp vanilla
2 large egg yolks
1/2 Cup orange juice
Beat egg whites in clean mixing bowl until stiff.
Add dry ingredients to creamed ingredients 1/3 at a time alternating with adding portions of the orange juice to the creamed mixture. Fold in beaten egg whites being careful not to deflate egg whites. Spoon batter into cupcake liners until 1/2 full.
Bake in a 375 degree oven for 15 minutes. Cool cupcakes completely before frosting with Orange Icing.
3 to 4 cups powdered sugar
2 tsp vanilla
1/4 tsp salt
4-6 TBS orange juice
2 TBS fresh grated orange peel
6 TBS softened butter
(I doubled the frosting recipe because I used a piping bag and tip to apply the frosting. If you are just using a knife to frost it won't take two recipes unless you want thicker icing on your cupcakes. )Start with 3 cups of powdered sugar in large mixing bowl. Add butter, vanilla, 4 TBS fresh orange juice, and orange peel. Mix until blended. If you want stiffer icing for applying with a pastry bag and tip add more sugar. If you want thinner frosting add more juice. Which ever you choose it is a tasty frosting. Top with decorating sugar crystals. Makes 22.