Orange Creamsicle!
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • For the Cupcakes:
  • 1⅔ cup AP flour1
  • 1¼ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 1 stick unsalted butter - room temp
  • 1 cup granulated sugar
  • ¼ cup sour cream
  • 1 large egg plus 2 large egg yolks
  • 1 tbsp. almond oil
  • ½ cup orange juice
  • 1 tsp. vanilla extract
  • ¼ tsp. orange extract
  • 1 tbsp. orange zest
  • For the ganache:
  • 12oz white chocolate (good quality, I used Callebaut)
  • 4oz of heavy cream
  • For the Buttercream:
  • 5 egg whites
  • 4 sticks unsalted butter sliced in tbsp. - room temp
  • 1½ cups of sugar
  • ½ tsp. of salt
  • 2 tsp. vanilla extract
  • ¼ tsp. orange extract
  • 2 tbsp. orange juice
  • 1 to tbsp. orange liqueur (optional)
Instructions
  1. For the Cupcakes:
  2. Pre-heat oven to 350 degrees. Line a 12-cup cupcake pan with liners and set aside.
  3. In a large bowl, combine your dry ingredients and whisk to combine, then set aside.
  4. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth about 2 minutes. Slowly add in the sugar and continue to beat for another 3 to 5 minutes until light and fluffy.
  5. Add the sour cream and beat until combined. Add the eggs one at a time. Beat after each addition until incorporated. Add the vanilla and orange extract. Add the almond oil and mix to combine.
  6. Add half of the dry ingredients and mix until just incorporated. Add the orange juice and combine. Then add the rest of the dry ingredients and mix to combine. Do not over mix. Add in the orange zest and stir to incorporate.
  7. Remove bowl from stand and using an ice-cream scoop or about ⅓ cup, fill each cupcake liner ¾ths full. Gently even out tops with offset spatula or knife.
  8. Bake on middle rack of the oven for 16 to 18 minutes until toothpick inserted comes out clean.
  9. Let cool for 10 minutes in pan on rack. Then remove from pan and allow to cool completely on the rack.
  10. For the Ganache:
  11. While the cupcakes are cooking make the ganache. Place the white chocolate baking chips into a heat proof bowl. In a small saucepan add the heavy cream and heat just to a simmer, until the edges begin to bubble. Remove from heat and pour over the chocolate. Allow to sit for a few minutes to melt the chocolate. Using a whisk stir the cream and chocolate starting from the center out until completely smooth. You can pop in the fridge to speed up the cooling process. You want it more firm, but still able to mix. This can also be made a day or two ahead stored in the fridge with plastic wrap covering. Just pull out before you are ready to use so it can come to room temp.
  12. For the Buttercream:
  13. Place egg whites, salt and sugar in the bowl of a stand mixer. Place bowl over medium saucepan with about an inch of simmering water on the stove top. Make sure the mixing bowl is not touching the water.
  14. Whisk constantly until the sugar is dissolved. Should take about 10 minutes. You can tell when it’s done by rubbing a small amount of the mixture between your fingers. If there is no graininess, it’s done.
  15. Remove bowl from double boiler and attach to the stand mixer fitted with the whisk attachment. Whisk on medium high until stiff peaks form, about 10 minutes and the bottom of the bowl is room temp/cool to the touch.
  16. Switch to the paddle attachment and add your butter slowly a piece at time. Mixture will eventually curdle but keep mixing until smooth and shiny. Add the vanilla and orange extract and juice and the orange liqueur to taste.
  17. Assemble Cooled Cupcakes:
  18. Using a small pairing knife, gently remove the center inside circle of the cupcake top and down positioning the knife at a slight angle and cut out the rounds. Pull out the center of the cupcake and keep the top to put back on after you fill. Repeat this process with all the cupcakes.
  19. Pull the ganache out of the fridge, should still be soft, and using a hand mixer beat for about a minute. Don't over beat or it will separate. Fill the ganache into a pastry bag and snip off the end. Squeeze the ganache into the center of each cupcake. Top each cupcake with the reserved cake tops.
  20. Fill a large pastry bag with the buttercream and tip of choice. Frost each of the cupcakes.
  21. Serve at room temp. Cupcakes can be stored in airtight container at room temp for 2 days or in the fridge for up to 5.
  22. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2020/08/22/orange-creamsicle-cupcakes-savor-summer-in-cake-form/