ORANGE CREAM FILLING FOR CUPCAKES RECIPES

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ORANGE CREAM-FILLED CUPCAKES RECIPE: HOW TO MAKE IT



Orange Cream-Filled Cupcakes Recipe: How to Make It image

Our home economists bring the flavor of a favorite frozen treat to palate-pleasing cupcakes. A scoop of vanilla ice cream adds even more indulgence!

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 20 cupcakes.

Number Of Ingredients 20

3 large eggs
1-1/2 cups sugar
1 cup canola oil
1/2 cup buttermilk
1/3 cup orange juice
2 teaspoons grated orange zest
1 teaspoon orange extract
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
FROSTING:
3/4 cup butter, softened
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1/4 teaspoon orange extract
1 jar (7 ounces) marshmallow creme
2 cups vanilla ice cream
Orange peel strips

Steps:

  • In a large bowl, beat the first eight ingredients until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into egg mixture until blended., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until fluffy; beat in confectioners’ sugar and extracts until smooth. Add marshmallow creme; beat until light and fluffy. Using a melon scoop, remove a small amount of cake from tops of cupcakes. Top each with a small scoop of ice cream. Decorate with frosting and orange peel strips. Serve immediately.

Nutrition Facts : Calories 386 calories, FatContent 20g fat (6g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 276mg sodium, CarbohydrateContent 48g carbohydrate (31g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

ORANGE CREAM DREAM CUPCAKES W/FILLING RECIPE - FOOD.COM



Orange Cream Dream Cupcakes W/Filling Recipe - Food.com image

I got this idea after experimenting with my vanilla frappuccino cupcakes and filling. The icing is an orange flavored butter cream, the cupcakes themselves lightly orange flavored and the cream filling, in this case is just ordinary whipped topping with part of the icing recipe used in this. Please see my vanilla frappuccino recipe if you would like home made cream filling. Enjoy! And I welcome criticism. Can't improve if no input!

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 30 cupcakes

Number Of Ingredients 18

2 1/2 cups all-purpose flour (start cupcake)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup sour cream
3 drops orange food coloring (optional)
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon orange extract (end cupcake)
2 cups unsalted butter, softened (start icing)
4 cups confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons water
1 teaspoon orange extract
3 drops orange food coloring (optional, end icing)
2 cups non-dairy whipped topping (start filling)
1 cup of left over orange buttercream frosting (from above. see instructions, end filling)

Steps:

  • Cupcakes: Preheat oven to 350°F Prepare baking pans with cupcake liners.
  • In a large bowl, whisk baking soda, flour and salt. In a small bowl, combine the buttermilk and sour cream; set aside.
  • In separate bowl, using an electric mixer at medium speed, beat butter until smooth. Slowly add sugar, beat until light and fluffy. Add eggs one at a time.
  • Add extract and 2 to 4 drops food coloring (optional), mixing well.
  • Add flour mixture alternating with buttermilk mixture. Mix until well combined.
  • Pour into baking cups to 3/4 full. Bake approximately 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Remove from oven, and allow to cool completely on wire rack before assembling.
  • Orange Buttercream Frosting: Blend butter until smooth; slowly add confectioners' sugar until combined. Add vanilla and water; mix at low speed 1 minute, then at high speed for 5 minutes. Set aside 1 cup frosting. Add extract and food coloring to remaining frosting, mixing well.
  • Vanilla Buttercream Filling: In a medium bowl, fold in non-dairy whipped topping, 1/2 cup at a time, into the 1 cup of reserved frosting. Whisk until smooth.
  • To assemble cupcakes: Fill a pastry bag fitted with a large open star tip with Vanilla Buttercream Filling. Insert the tip halfway into the center of the baked cupcake; press until the top of cupcake begins to rise slightly. After filling cupcakes, frost as desired.

Nutrition Facts : Calories 351.4, FatContent 21.2, SaturatedFatContent 13.4, CholesterolContent 75.8, SodiumContent 82.7, CarbohydrateContent 38.9, FiberContent 0.3, SugarContent 30.6, ProteinContent 2.4

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