Blood Orange cupcakes

May 15th, 2012 by justJENN

Strolling the weekly Farmer’s Markets provides a lot of inspiration for me and right now you can’t miss the abundance of Blood Oranges. Seemingly normal on the outside, when you cut into them they are strikingly red and always juicy. They provided a summer-y flavor base for this light, fragrant cupcake.

ingredients:
2 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
3/4 cups (1-1/2 sticks) butter, softened
2 cups sugar
3 large eggs
1 cup buttermilk
2 Tablespoons Blood Orange zest
2 Tablespoons freshly squeezed Blood Orange juice

blood orange frosting (recipe here)

Preheat the oven to 350 degrees. Prep a cupcake pan with liners.

In a bowl whisk together the cake flour, baking powder, baking soda and salt. Set aside.

In the bowl of an electric mixer cream the butter and sugar. Add the eggs until combined.

Alternate the flour mixture with the buttermilk – then fold in the Blood Orange zest and juice.

Fill the lined cupcake pan and bake for 14-15 minutes depending on your oven. Let cool on a wire rack.

Once cooled top with Blood Orange frosting. Because the frosting is made with whipped cream and mascarpone keep these in the fridge and then bring them out 15 minutes before serving!