There is a science to creating a good cupcake and cake, but once you learn the correct ratios the options are endless! Contact me for baking lessons or invite your friends over and host a cooking party where I will teach you all the tricks behind creating an easy but delicious cupcake!
Vanilla Almond Orange Cupcake with Almond Orange Zest Buttercream Frosting
Ingredients
- 2 cups flour
- 1 1/4 cup sugar
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp salt
- 2 eggs plus 1 egg yolk-beaten
- 8 T Butter soften
- 1 tsp Vanilla
- 1 tsp Almond
- grated peel of 1 small orange
- 1 T orange juice
- 1/2 cup whole buttermilk
Frosting
- 2 1/2 T flour
- 1/2 cup whole milk or cream
- 1/2 tsp almond extract
- a few tsp orange zest
- 1/2 cup sugar
- 1/2 cup butter
Instructions
- Preheat oven to 350
- Cupcake
- Mix the dry ingredients together
- cream together the butter and sugar and add the eggs, vanilla, almond and buttermilk. Mix all together with minimal mixing. Bake for 20-30 minutes...pretty darn easy eh?
- Frosting
- In a sauce pan stir together the flour and milk until it forms a thick paste, add in the almond and orange zest. Cool completely (this is when Iowa winters help- just put it outside or on ice)
- Cream together the sugar and butter (do NOT use powdered sugar) until it is completely smooth. Using a handheld mixer or stand mixer combine the cooled paste with the creamed butter and sugar and whip until it starts to create peaks. Adjust the flavor as desired!