Orange Cupcakes

I spent today with one of my best friends, Aly. We met about 8 years ago when we both waitressed at a local family restaurant. Since then we both have moved on to different jobs and apartments, and have gotten married. Aly is one of the most sweetest, thoughtful, and hilarious person I know. She and her wonderful husband (who is a fabulous cook!) are expecting their first child in September! Which is totally exciting and I couldn't be happier for them! 

One thing about Aly that stands out is her obsession for the color orange. Aly has EVERYTHING orange. She has purses, sheets, candles, shoes, scarfs, keychains, pens, lamps, blankets, EVERYTHING orange. It's absolutely wonderful! This is a well known signature trait of Aly's so all her family and friends have given her even more things in orange. You should have seen the giant pile of orange presents at her bridal shower. She even (obviously) dressed us bridesmaids in the most beautiful orange one-shoulder gowns! (see below) 

So when I was thinking about what I could bake for her to celebrate their first pregnancy, I immediately thought - ORANGE CUPCAKES!

I took the recipe from the Red Velvet Cupcakes I made a couple months ago and tweeked it a little bit. I obviously took out the coco powder, and added orange marmalade and orange zest. They came out surprisingly pretty good. I topped them with cream cheese frosting and sprinkled them with orange sugar. To make them special, I packed them in cupcake boxes from Michael's with orange tissue paper.

October 9, 2010

Orange Cupcakes

recipe by Sabrina W. for eat.drink.and be merry.

yields 24 cupcakes

2 1/2 cups flour

1 1/2 cups sugar

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cups vegetable oil

1 cup buttermilk

2 large eggs

1 teaspoon vanilla extract

zest of 1 orange

1/3 cup orange marmalade

Cream Cheese Frosting

12 oz of cream cheese, softened

1 1/2 sticks butter

1 teaspoon vanilla

3 cups confectioners sugar

orange sugar for garnish

Preheat oven to 350 degrees. Line 2 muffin pans (12 cups each) with cupcake liners.

In a medium mixing bowl, mix together all of the dry ingredients. (flour, sugar, salt, baking soda)

In a large bowl, beat together the wet ingredients (eggs, oil, buttermilk, vanilla extract, orange zest, and marmalade) 

Mix in dry ingredients a little at a time until well blended.  Fill each cup 2/3 of the way. Bake for 15-20 minutes. If you have hot spots in your oven, you may want to turn the pans halfway through baking. Cool completely before topping with frosting.

For the frosting: Beat together butter, cream cheese, and vanilla until smooth. Add the powdered sugar and beat on low until blended. Frost cupcakes with a spoon or with a pastry tip and bag. Sprinkle with sugar.

Visiting out best friend Lisa in Florida. Lisa also worked with us at the restaurant and moved to FL about 3 years ago. We are all still very close and make and effort to reunite every year!