Saturday, February 5, 2011

Orange Creamsicle Cupcakes

I found a recipe for orange creamsicle cupcakes a long time ago and have been dying to try them, but just never got around to ordering a key ingredient in the recipe. The recipe calls for a bakery emulsion, which I could not find in any of the stores, so I finally purchased a bottle here: Orange Baking Emulsion and made them. 

While the results were well worth the wait, I regret not making them earlier because they are delicious! I ended up making 24 cupcakes and a cake…to make cake pops with of course :)

I followed the recipe for the orange creamsicle cupcakes from Not So Humble Pie and topped the cupcakes with a homemade buttercream frosting found on Bakerella's website.

Orange Creamsicle Cupcakes

yields 24 standard cup cakes, a 9x13" cake or 2 8" rounds
3 large egg whites, room temperature
1/2 teaspoon orange gel coloring
1 1/2 teaspoon
orange emulsion
1 teaspoon vanilla extract
200 grams all purpose flour (2-7/8 cups)
200 grams granulated sugar (1-7/8 cups)
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (58 grams) canola oil
1/4 cup (57 grams) (1/2 stick) unsalted butter, room temperature
1/2 cup (115 grams) sour cream

Preheat your oven to 350°F with a rack placed in the lower third of the oven.

Prep your pans with cupcakes liners (or if baking a cake, use parchment and nonstick spray).

In a medium mixing bowl, sift together the flour, sugar, salt and baking powder and set aside.

In a second bowl gently mix the egg whites, orange gel coloring, orange emulsion and vanilla. You don't want to over beat the eggs, just make the mixture uniform.

In the bowl of your stand mixer, combine the butter and oil with the paddle attachment for about a minute on medium speed. The mixture won't be completely smooth, so don't worry about little bits of butter suspended in oil.

Add the sour cream and mix to combine. Add the flour mixture and beat on low speed until the ingredients are moistened and crumbly. Add half of the egg mixture to the flour and beat on low for 20 seconds until moistened and then beat on medium high speed for 40 seconds. Scrape down the sides and bottom of the bowl, then add the remaining egg mixture and beat on medium high speed for 40 seconds.

Divide the batter into your cupcakes (or pans if using), filling each cup halfway.

Bake for 20-25 minutes for standard cupcakes, or until a toothpick comes out clean.

If you're baking the 9x13" or the 8" rounds, allow 5-10 more minutes. Also
this is very moist, delicate cake, so be careful when checking on the cakes.

Easy Buttercream Frosting

1 cup (2 sticks) butter (room temperature)
1 teaspoon pure vanilla extract
1 1b. 10X powdered sugar
1-3 teaspoons milk, half and half or cream

Using a mixer, cream softened butter and vanilla until smooth.

Add sugar gradually, allowing butter and sugar to cream together before adding more.

If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.

The buttercream frosting was a perfect topper for these orange little guys!

 I used a 1M tip to frost the cupcakes...and frost them high to the sky...just how the kids and I like them!



  1. What a lovely recipe ... !!!

    - Smita
    (fun foods for picky lil eaters )


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