Recipe courtesy of Diana Colletti
Orange Sleepy Poppy Cupcake with Spiked Orange Cream Cheese Frosting
- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 30 min
- Yield: 26 cupcakes
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.
