Recipe courtesy of Diana Colletti
Show: Cupcake Wars
Episode: The Wizard of Oz
Print
Orange Sleepy Poppy Cupcake with Spiked Orange Cream Cheese Frosting
Total:
1 hr 10 min
Active:
30 min
Yield:
26 cupcakes
Level:
Easy
Total:
1 hr 10 min
Active:
30 min
Yield:
26 cupcakes
Level:
Easy

Ingredients

Orange Poppy Cake Batter:
  • 21 tablespoons (2 sticks plus 5 tablespoons) unsalted butter
  • 1 1/2 cups granulated sugar 
  • 6 tablespoons poppy seed filling 
  • 1/2 cup buttermilk 
  • 3 cups all-purpose flour 
  • 2 teaspoons baking powder 
  • 1/2 teaspoon salt 
  • 3 teaspoons vanilla bean paste 
  • 5 drops pure orange oil 
  • Zest of 3 oranges 
Orange Cream Cheese Frosting:
  • 2 cups (4 sticks) unsalted butter
  • 1 cup cream cheese, softened
  • 4 cups confectioners' sugar 
  • 3 tablespoons fresh orange juice 
  • 1 tablespoon orange liqueur, such as Cointreau
  • 2 drops pure orange oil 
  • Zest of 2 large oranges 

Directions

For the orange poppy cake batter: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 26 cupcakes).

In a large bowl, cream together the butter, granulated sugar and poppy seed filling. Stir in the buttermilk. In a separate bowl, combine the flour, baking powder and salt and whisk thoroughly. Add the flour mixture to the butter mixture and incorporate without over-mixing. Stir in the vanilla, orange oil and orange zest.

Fill the cupcake liners two-thirds full; bake until an inserted toothpick comes out clean, about 18 minutes. Allow the cupcakes to cool completely before frosting.

For the orange cream cheese frosting: In a large bowl using an electric mixer, beat the butter on medium high until light and fluffy, about 4 minutes. Add the cream cheese and beat an additional 4 minutes. Turn off the mixer, add the confectioners' sugar one cup at a time and mix until fully incorporated. While on a low speed, mix in the orange juice, orange liqueur, orange oil and orange zest. Beat on high for an additional 2 minutes.

Using a piping bag, pipe the frosting onto the cupcakes. 

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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