It's a citrus convergence. These mini orange cakes are made with freshly squeezed orange, lemon and lime juice, giving every bite a citrusy zing of flavor. Sour cream amplifies the batter, yielding a moist and springy cake. Each cupcake is dusted with corn meal for a delicious, crunchy texture. Creamy orange-rosemary scented frosting completes these creations. Enjoy!
Y ~ squarebakery
Orange Cupcakes w/ Orange-Rosemary Frosting
Preheat oven to 350 degrees
What you'll need:
1/2 C olive oil
1/2 C sour cream, buttermilk or plain yogurt
1 Teaspoon vanilla
2 Teaspoon orange oil or extract
1/4 C freshly sqeezed orange juice
2 Tablespoons of freshly squeezed lemon juice
2 Tablespoons of freshly squeezed lime juice
1 C granulated sugar
Zest of 1/2 an orange, finely grated
1 1/2 C all purpose flour
2 Teaspoons baking powder
1/2 Teaspoon salt
3 Tablespoons corn meal
2 C powdered sugar
2 Tablespoons butter
2 Tablespoons orange juice
Fresh rosemary, 1 Teaspoon chopped and a small sprig for decoration
Brush each cup of your cupcake pan with olive oil and dust with corn meal. In a large bowl, blend wet ingredients with mixer and slowly incorporate dry ingredients. Let batter sit for 10 minutes. Once it has set, spoon batter into corn meal dusted cupcake pan. Bake for 20 minutes or until the cake bounces back to the touch of your finger.
In a small bowl, mix powdered sugar, butter and orange juice, creating a silky frosting. Take a small sprig of fresh rosemary, removing the rosemary from the stem, and either rip into small pieces or chop with a knife. Add about a teaspoon of rosemary and some zest from a lime to the frosting. Once cake have cooled, frost and garnish with rosemary and orange peel.