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Dessert
16 cupcakes
10 minutes
30 minutes
Chef Tom Fraker
3 Melissa’s Blood Oranges - zest 2, then set zest aside; peel all 3 oranges and chop the flesh
1 cup water
1/2 cup unsalted butter - softened
1 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon baking powder
Zest from the 2 Melissa’s Blood Oranges
1 cup unsalted butter - cubed
1 teaspoon pure vanilla extract
2 tablespoons heavy cream
3 cups powdered sugar
Preheat the oven to 350ºF.
Place 16 paper cupcake wrappers in cupcake pans and lightly coat with cooking spray.
Place the oranges and water into a sauce pot. Bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from the heat and let cool. Place the oranges and water into a blender and process until well blended.
To prepare the cupcake batter, cream the butter and sugar in a standing mixer until light and fluffy. Add 1 cup of the orange purée and add the egg, beating well. Add the vanilla and mix well.
In a bowl, sift the flour, salt and baking powder. Add to the cupcake batter and mix well. Pour equal amounts into the cupcake wrappers and place in the oven. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and cool for 10 minutes. Remove the cupcakes from the pans and cool on a wire rack completely.
To make the butter cream, place all of the butter cream ingredients into a mixer and combine well. Frost the cupcakes and serve.
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