White Cupcakes with Orange Buttercream Frosting
These were a spur of the moment decision for me. I wanted something fun to take to work tomorrow because me coworkers are always wanting to taste the things I bake, and a cupcake is a generally accepted sweet treat that is really easy to get creative with. The batter turned out kinda funny on this one, it was pretty thin and it didn’t really rise well. I feel like that was more me fudging up somehow rather than the recipe being poorly written though, I’ll definitely have to try this one again.
For the Cupcakes:
- 2 c. butter
- 2 c. water
- 4 c. flour
- 3 c. sugar
- 4 eggs, beaten
- 1 c. sour cream (I substituted mayo, I feel this is why it fell flat)
- 1 tsp. almond extract
- 1 tbsp plus 2 tsp. vanilla extract
- 1 1/2 tsp. salt
- 1 tsp. baking soda
Preheat oven to 350 (F) degrees.
Bring water and butter to a boil. Remove from heat and stir in sugar until dissolved. Set aside to cool.
In a medium bowl whisk together flour, salt and baking soda. Set aside.
Add the sour cream (or mayo in my case), eggs (one at a time), and extracts to the sugar/butter mixture. Mixing in between each addition.
Gradually mix the flour mixture into the batter, beating well to incorporate each addition.
Distribute the batter into cupcake cups and bake for 18-22 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool completely before icing.
For the frosting:
- 4 tbsp. butter
- 1/2 tsp. vanilla
- 3 c. powdered sugar
- 3-4 tbsp. orange juice
- zest of one orange
Blend the butter with the vanilla ‘til creamy.
Beat in the powdered sugar and orange juice, alternating between 1/2 c. additions of powdered sugar and tbsp additions of orange juice. Beat until desired consistency is reached.
(Note: I iced my cupcakes right after I made the icing, so it turned into somewhat of a glaze. But if you allow the frosting to sit in the fridge for an hour or two and whip it before piping it onto the cakes you get a more airy, richer consistency.)