Orange Creamsicle Cream Cupcake

NOTES

I love the look of the two layers of cake

batter, but you can skip the food

coloring if you prefer

Make sure that the cupcakes are fully

cooled before filling and frosting

them. I like to make the cupcakes the

day before and then fill and decorate

them the next day

INGREDIENTS

FOR THE CUPCAKES

½ cup unsalted butter 226 grams, room temperature (1 stick)

1 cup granulated sugar 200 grams

3 large egg whites 105 grams, room temperature

1 teaspoon pure vanilla extract 4 grams

1½ cups all-purpose flour 180 grams

2 teaspoons baking powder 8 grams

½ teaspoon kosher salt

½ cup milk 114 grams, room temperature

1 teaspoon orange extract 4 grams

2 drops Orange gel food coloring

FOR THE CREAM FILLING

½ cup heavy whipping cream 774 grams

2 tablespoons powdered sugar 74 grams

½ teaspoon pure vanilla extract 2 grams

¼ teaspoon butter extract 7 gram

FOR THE FROSTING

½ cup unsalted butter 226 grams, room temperature (1 stick)

4 cups powdered sugar 452 grams

1 teaspoon orange extract 4 grams

2 tablespoons orange juice 28 grams

2 drops Orange gel food coloring

EQUIPMENT

Kitchen Scale (optional)

Cupcake Tin

Hand Mixer

Piping Tip Set (optional)

Instructions

Preheat oven to 350°F. Line a 12-count

cupcake tin with liners. Set aside.

In a large bowl, using a hand mixer

cream together the sugar and butter

until light and fluffy. Separate the

eggs, if not done already, and add in

the egg whites and vanilla to the

butter mixture. Add in the flour, baking

powder, and salt and mix well. Slowly

add in the milk, mixing as you pour

and mix everything until well

combined. ½ cup unsalted butter,l cup

granulated sugar,3 large egg whites,l

teaspoon pure vanilla extract,1/2 cups

all-purpose flour,2 teaspoons baking

powder,2 teaspoon kosher salt,/2 cup milk 

Scoop out 1 cup of batter and pour it

into a small bowl. Add the orange

extract and food coloring to this

batter and mix until combined. The

amount of food coloring is your

preference. I personally used 2 drops

of gel food coloring. Set aside.l

teaspoon orange extract,2 drops

Orange gel food coloring

Scoop the plain batter and fill 12

cupcake liners evenly. Then, top each

of the 12 cupcakes with a scoop of the

orange batter. Bake for 20-25 minutes,

until a toothpick comes out clean

Cool completely

FOR THE FILLING

In a large bowl, with a hand mixer, mix

together the heavy whipping cream

and powdered sugar on high speed

until stiff peaks form. Fold in the

extracts. Fill a piping bag or a Ziplock

bag and cut the tip off of the end.

Poke a hole into each of the cupcakes

either with a piping tip or the long end

of a wooden spoon, creating a hole

about half way down the cupcake

Squeeze cream filling into each of the

holes. Set aside./ cup heavy whipping

cream,½ tablespoons powdered

sugar,¼ teaspoon pure vanilla

extract,' teaspoon butter extract

FOR THE FROSTING

In a large bowl, with a hand mixer,

cream together the butter and

powdered sugar. This may take a few

minutes to go from a crumbly stage

to a creamy stage. Add in the extract

and 2 tablespoons of orange juice

and mix until well combined. If the

frosting is still too stiff to pipe then add

more orange juice, 1 tablespoon at a

time, to the frosting and mix until

combined.4 cups powdered sugar,l

teaspoon orange extract,2

tablespoons orange juice,'2 cup

unsalted butter

To create a two color swirl, split the

frosting into two bowls. Add food

coloring to one of the bowls and mix it

in. Scoop each of the frostings into a

piping bag, or Ziplock bag, and cut the

tip off. Slide each of the bags, side by

side, down into a piping bag that is

attached with a tip. Frost as desired.2

drops Orange gel food coloring

Storage: 

Store orange creamsicle

cupcakes in an airtight container in the

refrigerator for up to 4 days