Recipe for Friday, March 2nd, 2012:
White Spice Walnut Orange Cupcakes with Orange Cream Cheese Frosting
Recipe via Chasing Delicious
Prep time: unknown
Bake time: 18 minutes
Serves: 12 cupcakes
- 5 ounces cake flour
- 2 ounces bread flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cardamom
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon white pepper
- 5 ounces unsalted butter, at room temperature
- 5 ounces granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1 cup buttermilk
- 4 ounces chopped walnuts
- 16 ounces cream cheese, at room temp.
- 3 ounces unsalted butter, at room temp.
- 12 ounces powdered sugar
- 2 teaspoons orange zest
- 1/2 teaspoons vanilla extract
(A conversion table can be found here.)
Line a muffin pan with 12 cupcake paper cups. Preheat an oven to 350°F.
Combine the flours, baking powder and soda, spices and pepper in a bowl. Mix until evenly distributed. Set aside. Cream the butter and sugar together in another bowl until light and fluffy about 3 minutes. Mix in the eggs 1 at a time. Add the vanilla and orange zest and mix in well. Add half of the dry ingredient mixture to the butter mixture and mix well. Pour in the buttermilk and mix well. Add the remaining dry mix and mix until combined. Toss the walnuts in just a little flour to coat. Add the walnuts to the batter and mix until evenly distributed.
Pour the batter into the lined muffin pan cups. The batter should just come to the top of each cup. Bake at 350°F for 16 to 18 minutes until a toothpick comes out barely clean.
Make frosting: Cream the cream cheese until it is light and soft about a minute or two. Add the butter and cream another minute. Add the sugar, zest and extract and beat, careful not whip air into it, until the frosting comes together.
Using an icing spatula or a piping bag and tip of your choice, ice each cupcake. Sprinkle crushed walnuts over the frosting.