Orange Cream Dream Cupcakes

Recipe courtesy Yum Yum Cupcake Truck
Show: Eat St. Episode: Yum-Yum
TOTAL TIME: 50 min
Prep: 30 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 12 servings
LEVEL: Easy

ingredients

CAKE:
  • 4 tablespoons butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon orange extract
  • 1/4 teaspoon vanilla extract
  • 1/3 teaspoon baking soda
    FILLING:
    • 8 tablespoons butter
    • 1 cup powdered sugar
    • Pinch of salt
      FROSTING:
      • 1/3 cup butter
      • 1 1/2 teaspoons orange extract
      • 3 cups powdered sugar
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      For the cake: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 paper liners.

      Using an electric mixer, beat the butter and sugar until light and fluffy. Add the egg, orange and vanilla extracts, baking soda, baking powder, salt and food coloring if using, beating well after each addition.

      With the mixer on low speed, alternately add the flour and buttermilk in three additions. Scrape down the sides of the bowl as needed.

      Portion the batter evenly in the prepared pan and bake until a toothpick inserted into a cupcake comes out clean, 18 to 20 minutes. Allow the cupcakes to cool before adding the filling and frosting.

      For the filling: Using an electric mixer, beat the butter until fluffy. On a low speed, add the powdered sugar and salt and mix well before adding the marshmallow creme and vanilla extract.

      For the frosting: Using an electric mixer, cream the butter until smooth. Add the orange extract. On a low speed, gradually add the powdered sugar. Scrape the sides as needed. Beat on a high speed until the frosting is light and fluffy.

      To fill the cupcake, add the filling to a pastry bag with a round tip. Insert the tip into the cupcake so that it's a little more than halfway down. While pushing the filling into the cupcake, pull the tip out of the cupcake. Alternately, you can use a small knife to carve a small cylinder of cake out and fill with the filling. Spread the frosting over the top of the cupcakes.

      This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Simply Laura

      Get Cooking Channel on your TV.