GOLDEN ORANGE CUPCAKES
I am not a patient person, and therefore I do not like to make cupcakes.
I thought I was a patient person but then I took a nice hard look at all of the things I really, really dislike. I do not like long lines at stores, in fact I would rather just not buy the cute top from Zara thats only $20.00 than sit in that 2pm on a Saturday line.
I do not like traffic. The road rage is real.
I do not like when people are late. Like just figure out when you need to be somewhere and factor in the time backwards. I don’t get it.
I really, really did not like the one time I had to substitute teach 6th graders.
And I may or may not have punched my computer during college finals week when my browser wouldn’t load.
These are all things patient people can deal with, I, on the other hand, cannot.
And you really need patience to make cupcakes, and even more patience to make cupcakes that are nicely decorated. So, it is a rare occurrence I make cupcakes. In fact, this is the first recipe I am posting on Baking With The Good Hair!
I made Orange cupcakes that are fluffy and light and topped it with a buttercream made with Golden Syrup (but you can also use honey) to give a nice, caramelized sweet flavor. I hope you enjoy it, because it will be a while until another cupcake recipe comes around.
Golden Orange Cupcakes
Makes about 1 dozen cupcakes
- 1 cup granulated sugar
- 2 tablespoons orange zest
- 1 ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 4 tablespoons unsalted butter, melted
- ¼ cup vegetable oil
- ½ cup water
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 2 tablespoons orange juice
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons golden syrup or honey
- ½ tablespoon milk
- 1 tablespoon orange zest, optional
- Preheat oven to 350F and line cupcake liners. Grease the liners lightly.
- In a large mixing bowl combined sugar and orange zest. Mix gently and then rub the orange zest and the sugar together with your fingers.
- Add all-purpose flour, salt and baking soda and mix until combined.
- Pour in melted butter, canola oil and water and mix gently on a low speed until just starting to combine. Add egg and vanilla extract and continue to gently mix until combined.
- Add almond milk and mix util combined then add orange juice and mix until combined.
- Pour batter into each well of the cupcake tin until the liner is about ¾ full. Bake for 20 to 25 minutes or until a toothpick comes out clean when inserted into a cupcake in the middle of the tray.
- Allow cupcakes to cool in the cupcake pan while preparing frosting. To prepare the frosting beat butter on a medium high speed until smooth.
- Sift in powdered sugar and begin to mix at a low speed. Add golden syrup and milk and continue to mix until combined. Once completely combined, increase the mixing speed to high and mix for 3 to 5 minutes or until frosting is light and fluffy.
- Transfer frosting to a piping bag or a gallon bag with about ½ inch cut off one corner. Pipe a dollop of icing onto each cupcake. Option to scoop icing on the the cupcakes and spread evenly with an offset spatula.
- Top icing with a sprinkle of orange zest if desired.