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Home Dish Gilded Christmas Orange Cupcakes

Gilded Christmas Orange Cupcakes

Name: How to cook Gilded Christmas Orange Cupcakes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

Laura

Gilded Christmas Orange Cupcakes

A clementine is often called a Christmas orange because its growing season is from the middle of November through to the end of January. National Cupcake Day is celebrated in the winter on the 15th December. The clementine is a tangor, a citrus fruit hybrid between a willowleaf mandarin orange and a sweet orange.

Ingredient

Food ration :

12 servings

Cooking time :

15 minutes

2 tbsps

unwaxed clementine zest (3 fruit)

200 g

sugar

200 g

plain flour

1/4 teaspoon

baking soda

1 1/2 teaspoons

baking powder

1/4 teaspoon

sea salt

eggs

120 ml

sour cream

60 ml

whole milk

160 grams

unsalted butter, melted

60 ml

clementine juice

120 g

cream cheese

1 tbsp

clementine zest (1 fruit)

1 tsp

clementine juice (1/2 fruit)

1/2 tsp

vanilla bean paste or vanilla extract

80 g

icing sugar

80 ml

double cream

1 tsp

orange food colouring (optional)

Cooking instructions

* Step 1

Make sure all the cupcake ingredients are at room temperature otherwise the melted butter will solidify when blending.

* Step 2

In a food processor, pulse the clementine zest and sugar until the sugar has taken on some of the orange colour. In a mixing bowl, whisk together the flour, baking soda, baking powder and salt. Set aside. In a separate mixing bowl, whisk together eggs, sour cream, warm milk, melted butter, clementine juice and sugar until combined.

* Step 3

Add the dry ingredients into the wet ingredients. Fold together until just combined. Fill the cupcake cases 2/3rds full. Bake for 5 minutes. Reduce the temperature to 160 degrees C fan and bake for 10 more minutes. Test the cupcakes with a toothpick. If it doesn’t come out clean, bake for a further 2 minutes. Remove from the oven and cool.

* Step 4

For the frosting, whisk the cream cheese until smooth. Add the clementine juice, zest, vanilla and food colouring. Slowly add the icing sugar and whisk to combine. Whisk the double cream until it is thick and fold through. Chill for 15 minutes in the fridge then use to decorate the cupcakes. Decorate with citrus peel and sprinkles.