Orange Cupcakes
8 servings
40 minutes
Orange cupcakes are a true feast of flavors, combining the tenderness of vanilla, the sweetness of sugar, and the bright citrus freshness of orange. This dessert hails from American cuisine, where cupcakes have become a symbol of home comfort and festive spirit. Their soft, airy texture pairs perfectly with velvety cream made with white chocolate, creating a harmonious blend of tastes. Orange adds natural freshness to the baked goods while vanilla sugar enhances the sweet note. These cupcakes are perfect for morning coffee or evening tea parties. They will adorn any celebration and make an excellent gift for sweet lovers. The simplicity of preparation makes them accessible even for novice cooks, while their exquisite taste turns ordinary baking into a true delight.
1
First, take the butter out an hour before cooking and leave it at room temperature. Once it becomes soft, beat it with a mixer, adding sugar, and continue beating for 2-3 minutes. Add the eggs one by one, vanilla extract, and orange juice, and mix well. Sift the flour with the baking powder and combine.
- Butter: 150 g
- Sugar: 150 g
- Chicken egg: 3 pieces
- Vanilla essence: 1 teaspoon
- Orange juice: 5 tablespoon
- Wheat flour: 150 g
- Baking powder (raising agent): 1 teaspoon
2
Preheat the oven to 180 degrees. Grease the molds with oil; if using paper capsules, no oil is needed. Fill the dough into the molds up to 2/3 and bake for 15-20 minutes.
- Butter: 150 g
3
Once the cupcakes cool, decorate with cream. Melt the chocolate, cool it down, and mix with cream cheese and vanilla sugar.
- White chocolate: 50 g
- Cream cheese: 250 g
- Vanilla sugar: 2 tablespoons
