Cupcake with creamy orange cream
12 servings
60 minutes
Cupcake with creamy orange frosting is an exquisite blend of soft chocolate batter and delicate citrus cream, creating a harmony of flavors. This dessert draws inspiration from American culinary tradition, where cupcakes became a symbol of cozy family evenings and festive treats. The velvety texture of the chocolate sponge is complemented by the freshness of oranges, giving each bite a subtle tang and refined aroma. The cream cheese frosting with orange zest not only makes the cupcake visually appealing but also enriches it with tenderness and depth of flavor. This dessert is perfect for both formal tea parties and cozy gatherings with loved ones. The orange chip on top adds a crunchy note, turning the cupcake into a true work of art.
1
Beat the butter with sugar
- Butter: 110 g
- Sugar: 200 g
2
Add eggs and half a vanilla pod alternately.
- Chicken egg: 2 pieces
- Vanilla pod: 1 piece
3
Mix flour with baking powder and add to the dough in 3 stages
- Wheat flour: 200 g
- Baking powder: 10 g
4
Add milk in 3 batches
- Milk: 100 ml
5
Mix cocoa powder with water until thick and add to the dough
- Cocoa powder: 50 g
6
Place paper capsules in specially prepared molds for baking small cupcakes.
7
Pour the batter into the molds, filling the paper capsule to 2/3.
8
Bake at 160 degrees Celsius for 20-25 minutes
9
To make the cream, mix cream cheese with powdered sugar and orange zest.
- Curd cream: 500 g
- Powdered sugar: 100 g
- Oranges: 2 pieces
10
Apply cream to the cooled cupcakes using a pastry bag and nozzle.
11
Decorate the top with an orange chip