Summer Citrus Cupcakes…Orange You Glad I Said Citrus!

It’s another blazing day in the San Fernando Valley. Everyday my pal Jimi and I take our walk through the neighborhood together. He’s really a great guy to hang out with. As soon as he see’s me put on the Tom’s shoes he knows we’ll be on our way out the front door. But today the pavement is just too hot and the sun is beating down with unusual intensity. When I take off the Tom’s shoes, Jimi realizes the walk is not going to happen. This was the look on his face, total disappointment. I thought it best for him and me to turn on the air conditioning and break out the cupcake pans.

You can see by the look on Jimi's face he's not very happy about this heatwave

On a day filled with bright sunshine, chocolate didn’t seem appropriate. I was feeling something more fruity and citrus-y was in order. I looked at the bag of oranges that I just brought home from the farmer’s market and thought they would make some awesome cupcakes. These cupcakes, filled with fresh orange zest and orange juice, will absolutely make your mouth pucker!

Orange Cupcakes

From The Silver Palate Cookbook

1 stick unsalted butter, softened

3/4 cup sugar

2 eggs, separated

grated zest of 2 oranges

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup fresh orange juice

Directions

1. Preheat oven to 350 degrees F, and line pan with cupcake papers.

2. Cream the butter, and gradually add the sugar, beating until light in color. Beat in egg yolks one at a time, and the orange zest.

3. Sift the flour with the baking powder, baking soda and salt. Add dry ingredients alternately with the orange juice to the batter.

4. Beat the egg whites until stiff and fold them into the batter.

5. Pour batter into cupcake papers until 2/3 full. Bake for about 18-22 minutes, until toothpick inserted into center of cupcake comes out clean.

6. Let cupcakes completely cool before icing.

Let The Sun Shine In!

Orange Buttercream Frosting

From My Recipes

3/4 cup butter, softened

2 teaspoons grated orange zest

1 pound powdered sugar

2-3 tablespoons fresh orange juice

Directions

1. In bowl of electric mixer using the paddle attachment, beat butter and orange zest at medium speed until creamy. Gradually add powdered sugar, beating until well blended.

2. Stir in 2 tablespoons of orange juice, adding more until you achieve the consistency you desire.

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