Hi everyone!  Sorry for the delay in actually starting this blog.  Its been a busy year and I am finally able to focus on my cupcakes again! 

It's hot in the Carolina's right now but it felt like a good day to bake.  I decided to put together a video that would give you an idea of just what it is that I do and how I do it.  I was asked to bake a few cupcakes for a friend's upcoming "First Friday" event on August 1st in downtown Raleigh.  She asked me to match my cupcake flavors to a new line of body products that her sister created and that is featued her new boutique.  Check out their site http://www.ablutions-spa.com .  I wanted to have trial run of one of the flavors that I was trying to compliment . . . Moroccan Harem (blood orange, clove and sandalwood) . . . oh Good Lord!   Anyway, my take on it is a blood orange cupcake with a chai spiced buttercream.  I have to admit that this first try was pretty good, but after another round I discovered that the cupcake needed a little more orange flavor.  My only problem here is that blood oranges are not in season right now . . .I found some great blood orange juice but it still needs that little umph!  In the second round I've found that adding some orange zest  really kicks it up a notch and does just the trick. 

I will post photos from the event on August 1st so you can see all of the great cupcakes that we will feature that night . . .Madagascar Lime and Ginger, Moroccan Blood Orange Spice, Thai Lemongrass with Coconut and my ever favorite and best seller Mayan Chocolate. Yummy!!!!

Below is the recipe for the blood orange cupcakes.

BLOOD ORANGE CUPCAKES

1 stick of softened unsalted butter

1/2 cup granulated sugar

1 large egg

1 tsp baking soda

1/2 tsp salt or less

1 1/2 cups all purpose flour

2 tbls orange zest

1/2 cup buttermilk or whole milk

1/2 cup of fresh blood orange juice

Preheat over to 350 degrees F.  Line cupcake pan with cupcake liners.

Cream butter and gradually add sugar.  Your mixer should be on high speed to
 dissolve the sugar crystals.  When sugar and butter are creamy add the egg and mix until incorporated.  Combine flour, baking soda and salt in a bowl and add to the mixer in 3 batches alternating with the buttermilk.  When these are well mixed, add the orange zest and orange juice.  Mix until well incorporated. 
 
Fill cupcake liners 3/4 way full and bake for about 18 to 20 minutes.  Cupcakes tops should be brown and top should rise back up to the touch.  You can also test with a  toothpick.  Remove from oven and remove from cupcake pan.  Cool well before frosting. 

For the frosting, you can use a basic buttercream and mix into that 1 tsp plus McCormick Chai Spice Seasoning and decorate as desired.  Or just serve them naked with some orange zest on top.  Yummm!!!!!

 


Comments

12/23/2010 21:28

Scarecrow field, winter poems, and look at the evil, Shou at harvest.

Reply
06/24/2012 20:20

Great blog post.

Reply
09/20/2012 08:01

Great blog post, thanks for posting this.

Reply



Leave a Reply