ORANGE AND CHOCOLATE MINI CUPCAKES WITH BUTTER CREAM FROSTING

 

  • Cooking Time: 22
  • Servings: 12 large (24 mini)
  • Preparation Time: 10

Ingredients

  • Cupcakes:
  • 1/2 cup milk
  • 3 large egg whites(do not discard yolks, you'll need them for frosting)
  • 1 1/2 tsp vanilla extract
  • Zest of 1 fresh orange (or 1 Tbsp dried zest)
  • 1 1/4 cups all purpose flour
  • 1/2 cup cocoa powder unsweetened
  • 1 cup sugar
  • 1/4 tsp kosher salt
  • 2 tsp baking powder
  • 6 tbsp softened butter
  • Butter Cream Frosting:
  • 1/4 cup softened butter
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla (or orange extract for more citrus flavor)
  • 1 egg yolk
  • a few drops of food color, whatever you want

Directions

  • Preheat oven 350
  • Mix milk, egg whites, zest and extract set aside.
  • Mix flour, sugar, cocoa, baking powder and salt. Add butter while mixing on low one tbsp at a time. Mixture should be crumbly looking.
  • Add milk mixture slowly and mix on low for a minute and a half until mousse like.
  • Pour into cupcake/muffin tins with liners. Bake 18-22 minutes. (Until toothpick comes out clean.)
  • While cupcakes cool mix together all frosting ingredients until whipped nicely. Put on cupcakes when completely cool and serve.

Notes

I use a generic base for cupcakes and add my flavors from there... this one is for the Orange and Cocoa flavors.

Categories: Cake  Cupcakes  Misc. Dessert 
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