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Dessert
American
Makes about 10-12 cupcakes
10 minutes
40 minutes
3 Melissa’s Blood Oranges
2 cups 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 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.
Line a muffin tin with cupcake liners or spray the bottom and sides of each cup with non-stick cooking spray. Set aside.
Peel the oranges, slice them and place them into a sauce pot. Add the water to the pot and 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 batter, cream the butter and sugar in a standing mixer until light and fluffy. Add the egg, beating well. Add the vanilla and mix well.
In a bowl, sift the flour, salt and baking powder. Add the mixture to the mixer alternately with the orange purée, beating well after each addition. Pour into the cupcake tin 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 pan 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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