Orange Cup Cakes. Orange Cupcakes with the Creamiest Orange Buttercream Fresh orange juice and zest in the batter gives these beautiful Orange Cupcakes a sweet, aromatic orange zing. Whisk the flour, baking powder and salt in a medium bowl. Orange is the member of the citrus family that is often overlooked, but not anymore!

You'll notice an actual change in the color and texture of the mixture - light and fluffy - when it's done. Orange cupcakes are the perfect summer treat! They are made with a vanilla cupcake base, orange zest added to the cupcake batter, then topped with an orange cream frosting that is packed with zesty orange flavor! You can cook Orange Cup Cakes using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Orange Cup Cakes

1. It's 1 of Orange (unpeeled).
2. You need 1 tsp of Baking Soda.
3. Prepare 1/2 Cup of Water.
4. You need 125 g of Butter (Room temperature).
5. Prepare 1 cup of Sugar.
6. It's 2 of Eggs.
7. You need 1 tsp of Vanilla Essence.
8. Prepare 2 Cup of Flour.

One of my favorite things to bake is cupcakes. These delicate cupcakes contain orange syrup made with Nielsen-Massey orange extract, perfect for special occasions. The orange cupcakes today are bursting with sweet and tangy orange flavors. So light and buttery; soft and springy.

Orange Cup Cakes instructions

1. Preheat oven to 160 degrees Fan forced..
2. In a food processor, chop the orange, peel included to a chunky juice, mix the baking soda with the water and pour it into the juiced orange. Using the processor, incl each ingredient at a time, mixing well after each add on..
3. Using a cupcake baking tray, incl the paper cups into each cupcake hole and spoon mixture into each cup to about 3/4 full..
4. Bake in the preheated oven for about 25 - 30 minutes or until a skewer comes out clean. Let the cupcakes cool completely, sprinkle with icing sugar and top with orange zest for decoration. Enjoy!.

And the fresh orange frosting over them will make the fluffiest clouds in the sky a little jealous! We will begin by sifting our usual dry ingredients. Creaming our room temperature butter and. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with water and orange juice, beating well after each addition. Fill paper-lined muffin cups two-thirds full.