Hannahlily made these incredible orange cupcakes with a chocolate ganache filling.
Orange Cupcakes
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
1/2 cup room temperature butter
1/3 plus 1/2 cups sugar
2 egg yolks
1/2 teaspoon vanilla
juice of 1 orange
zest of one orange
1/2 cup milk
Preheat oven to 350 degrees. Line 20 standard cupcake cups with paper liners.
Beat egg whites to soft peaks with an electric mixer. Gradually add 1/3 cup of the sugar and beat to stiff peaks. set aside.
In a separate bowl, combine flour, baking powder, and salt.
In another bowl, cream butter and sugar together, then add the egg yolks, vanilla, orange juice, orange zest and milk.
Combine the wet and dry ingredients then carefully fold in the egg whites.
Using a large ice cream scoop, divide mixture between the cupcake liners (fill each about 3/4 full). Bake for approximately 15 minutes or until toothpick inserted comes out clean.
Chocolate Ganache Filling
1/2 cup coconut milk or heavy cream
8 oz. chocolate chips
1 tablespoon butter
heat all ingredients in a double boil over medium heat until the chocolate melts completely (stir occasionally). Let cool before inserting in cupcakes.
Orange Chantilly Cream
2 oranges, peeled and chopped (you can use the peel for the candied orange peel garnish)
juice of 1 lemon
1/2 cup plus 1/2 tablespoon water
1/2 cup sugar (more to taste)
1/2 tablespoon cornstarch
1 1/2 cups whipping cream
put sugar and water in a small saucepan and cook over medium heat, stirring occasionally, until sugar is completely dissolved.
Add oranges and lemon juice and let mixture simmer until oranges break down completely (about 15 minutes). Taste and add more sugar if needed.
Add cornstarch to 1/2 tablespoon cold water and stir to completely dissolve the cornstarch.
Add the cornstarch mixtures to the orange mixture and continue simmering until mixture thickens - about 5 minutes.
Let cool completely.
Using an electric mixer, whip cream until stiff peaks form. Fold in orange mixture.
Candied Orange Peel:
Peal of one orange
1 3/4 cup water, divided
1/4 cup sugar plus more for dusting
Using a vegetable peeler, peel strips of orange peel.
Put orange peel and 1/2 cup water in a small saucepan and bring to a boil.
Once mixture boils, strain water from orange peel.
Add another 1/2 cup of water to saucepan with orange peel and bring to a boil again.
Strain water from peel again.
Repeat this process once more (this takes some of the bitterness away from the peel)
Once the peel has been strained a third time, add 1/4 cup water and 1/4 cup sugar to peel.
Bring to a boil and simmer until the water evaporates.
Transfer Orange peels to a sheet of parchment paper to harden.
Dust with sugar while still sticky.
To assemble cupcakes:
once cupcakes are completely cooled, cut out a hole in the center.
Fill hole with cooled chocolate ganache.
top with orange chantilly cream and candied orange peel.
EAT!
Orange Cupcakes2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
1/2 cup room temperature butter
1/3 plus 1/2 cups sugar
2 egg yolks
1/2 teaspoon vanilla
juice of 1 orange
zest of one orange
1/2 cup milk
Preheat oven to 350 degrees. Line 20 standard cupcake cups with paper liners.
Beat egg whites to soft peaks with an electric mixer. Gradually add 1/3 cup of the sugar and beat to stiff peaks. set aside.
In a separate bowl, combine flour, baking powder, and salt.
In another bowl, cream butter and sugar together, then add the egg yolks, vanilla, orange juice, orange zest and milk.
Combine the wet and dry ingredients then carefully fold in the egg whites.
Using a large ice cream scoop, divide mixture between the cupcake liners (fill each about 3/4 full). Bake for approximately 15 minutes or until toothpick inserted comes out clean.
Chocolate Ganache Filling
1/2 cup coconut milk or heavy cream
8 oz. chocolate chips
1 tablespoon butter
heat all ingredients in a double boil over medium heat until the chocolate melts completely (stir occasionally). Let cool before inserting in cupcakes.
Orange Chantilly Cream
2 oranges, peeled and chopped (you can use the peel for the candied orange peel garnish)
juice of 1 lemon
1/2 cup plus 1/2 tablespoon water
1/2 cup sugar (more to taste)
1/2 tablespoon cornstarch
1 1/2 cups whipping cream
put sugar and water in a small saucepan and cook over medium heat, stirring occasionally, until sugar is completely dissolved.
Add oranges and lemon juice and let mixture simmer until oranges break down completely (about 15 minutes). Taste and add more sugar if needed.
Add cornstarch to 1/2 tablespoon cold water and stir to completely dissolve the cornstarch.
Add the cornstarch mixtures to the orange mixture and continue simmering until mixture thickens - about 5 minutes.
Let cool completely.
Using an electric mixer, whip cream until stiff peaks form. Fold in orange mixture.
Candied Orange Peel:
Peal of one orange
1 3/4 cup water, divided
1/4 cup sugar plus more for dusting
Using a vegetable peeler, peel strips of orange peel.
Put orange peel and 1/2 cup water in a small saucepan and bring to a boil.
Once mixture boils, strain water from orange peel.
Add another 1/2 cup of water to saucepan with orange peel and bring to a boil again.
Strain water from peel again.
Repeat this process once more (this takes some of the bitterness away from the peel)
Once the peel has been strained a third time, add 1/4 cup water and 1/4 cup sugar to peel.
Bring to a boil and simmer until the water evaporates.
Transfer Orange peels to a sheet of parchment paper to harden.
Dust with sugar while still sticky.
To assemble cupcakes:
once cupcakes are completely cooled, cut out a hole in the center.
Fill hole with cooled chocolate ganache.
top with orange chantilly cream and candied orange peel.
EAT!
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