Bake like it’s spring! Make this horrid winter disappear!
These cupcakes taste exactly like an Orange Creamsicle! Anyone else ever call them Orange Dreamsicles? I say “Dreamsicle” and then everyone around me says, “Oh, you mean a Creamsicle?” What gives?
Are you scared of filling cupcakes? I was. It looked complicated. It’s not! Thank you Google! Fill your pastry bag, shove the tip down into the cupcake and squeeze. I thought it couldn’t possibly work but work it does! If you want a video tutorial here’s the one I followed.
Look at all the cream in there:
I am so excited for this recipe. It’s my first recipe with tangible proof of a wonderful blessing.
Warning, I’m going to get a little emotional and sentimental.
If you are a regular follower of my blog then you know that I’ve only had a 10 year old point and shoot camera to work with.
Some sad and amazing things happened during the past few months. In the end I’m left feeling incredibly blessed and thankful.
Without getting too personal, I received what’s a life changing, to me anyways, inheritance. I purchased one “frivolous” item: a Pentax K-50 camera.
I’ve always been a lover of Pentax cameras. I just so happen to have an old lens that is PERFECT for food photography. I bought it for $50 almost 20 years ago and apparently now it’s a highly sought after lens worth hundreds of dollars.
I can see why. Look at these photos! The only editing I did was adding my watermark!
All I can say is thank you. I feel so blessed. I’m blessed with the best mom a person could ever have. She’s given me so much including both my artistic and baking abilities. She’s my best friend. A father who is always my #1 fan. A husband who’s taken us from “on the rocks” back to “head over heels” by changing his entire life just for me. The inheritance is going to change the course of my entire life. I get a 2nd chance. One could say it’s another chance to recreate my happiness 🙂
- 1¼ cups white rice flour
- ½ cup sorghum flour
- ½ cup potato starch
- 1 teaspoon xanthan gum
- 3½ teaspoons baking powder
- 1 teaspoon salt
- 1½ cups sugar
- ½ cup butter, softened
- 3 eggs
- zest & juice of 2 small oranges
- ⅓ cup half and half
- ⅓-3/4 cup milk
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 2 teaspoons vanilla extract
- 5 tablespoons white rice flour
- 1 cup milk
- ½ teaspoon vanilla extract
- ¾ cup butter, softened
- ¾ cup granulated sugar
- zest of 1 orange
- 1 tablespoon orange juice
- ½ cup powdered sugar
- Preheat oven to 350 degrees. Place cupcake liners in cupcake tin (recipe makes 24 standard sized cupcakes).
- In large mixing bowl stir together white rice flour, sorghum flour, potato starch, xanthan gum, baking powder, and salt. Add in the sugar, softened butter, eggs, and zest (just throw them in there, no need to stir/mix yet).
- Squeeze the juice from the oranges in a 2-cup measuring cup. Mix in ⅓ cup half & half and then add enough milk to get the liquid up to the 1¼ cup measuring line. The milk and half & half will curdle from the acid of the orange - this is okay.
- Pour into mixing bowl with the other ingredients. Beat for 30 seconds. Scrape down the sides. Beat for another 3 minutes.
- Fill cupcake liners ½ full. Bake 20-25 minutes until very lightly browned and toothpick inserted in center comes out clean. Allow to cool completely before filling and frosting.
- In small microwaveable bowl combine gelatin and water. Let sit while it thickens.
- Meanwhile beat heavy whipping cream and powdered sugar until it begins to thicken.
- Microwave gelatin for 5 seconds. This will heat it up slightly enough to make it stir-able. Give it a little stir. With mixer running, pour gelatin into mixing bowl. Pour in vanilla extract. Beat at high speed until stiff.
- Fill pastry bag with a medium sized tip with the filling. Using completely cooled cupcakes shove the tip straight down into the center of the cupcake. Squeeze out filling until you see the cupcake start to puff out.
- In small saucepan, whisk together rice flour and milk. Heat over medium heat, stirring constantly until it gets very thick. Remove from heat and let it cool to room temperature.
- Meanwhile cream the butter and granulated sugar together very well, about 2-3 minutes. Add the cooled milk/flour mixture, vanilla extract, orange zest, and orange juice. Beat for 1-2 minutes until it all combines (if it got kind of melty then your milk/flour mixture was still too warm, place your frosting in the fridge/freezer for 5-10 minutes and then beat again). Beat in powdered sugar until smooth.
- Makes enough frosting for 24 generously frosted cupcakes.