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.
