White Chocolate and Irish Cream Orange Cupcakes
By
Maggie May Schill
@NakedMaggie
1
I was wanting something citrus, particularly orange flavored, much like my Chocolate Ganache Dipped Orange Cake Cupcakes however that particular recipe with all the thick ganache and what not is extremely rich and heavy. While I didn't mind a little richness at the moment, I was thinking I wanted to make something a little more subtler in flavor. White chocolate particularly has a very recessive flavor. It is a distinct flavor, but still very recessive. You pretty much can dress white chocolate up any which way you like and it helps other flavors taste more like themselves.
Ingredients
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FOR CAKE
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2 ccake flour, sifted
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4 largeeggs, room temperature
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1/3 cvegetable oil
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1 csugar
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2 tspbaking powder
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1 tspsalt
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1 tsppure vanilla extract
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13 ounce packet of instant vanilla pudding powder
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3/4 corange juice, fresh
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1/2 cwhite chocolate irish cream
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1 tspfine freshly grated orange zest
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·food coloring to adjust color, optional
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FOR ORANGE SYRUP GLAZE
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·the flesh of 2 navel oranges, coarsely chopped
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1 1/2 csugar
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1/2 tsppure vanilla extract
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2 Tbspfresh finely graed orange zest
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1/3 cwhite chocolate irish cream
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1 1/2 Tbspcornstarch
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1 1/4 cwhite chocolate chips
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1/2 tspsalt
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1 Tbspbutter
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FOR FROSTING
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28 ounce packs of cream cheese, softened
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1/2 csour cream
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1/2 cconfectioners' sugar
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1 tsppure vanilla extract
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1 tsppure orange extract
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1 corange syrup glaze
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1/2 tspsalt
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·food coloring to adjust color, optional
How to Make White Chocolate and Irish Cream Orange Cupcakes
- For Cake:
1- Preheat oven to 325'F line 2 cupcake pan with cupcake liners, set aside.
2- Sift together all dry ingredients in a large bowl.
3- Stir in vanilla extract, oil, orange juice, and Irish cream. Do not over stir.
4- With your mixer on low, add one egg at a time until each is completely incorporated in the batter.
5- Fold in your orange zest and food coloring
6- Beat batter for 2 1/2 minutes.
7- Pour into cake cups and bake for about 20 minutes or until a toothpick comes out clean.
8- Cool completely on a wire rack. - For Orange Syrup Glaze:
1- Melt butter in a sauce pan then add the orange flesh.
2- Add sugar and salt to pan and mix well.
3- Allow the heat of the pan to break the flesh down and pull all the liquid from the oranges, about 7-15 minutes.
4- Add Irish cream to the oranges and cook over medium heat for another 5 minutes.
5- Strain out the solids and reserve the liquid from the pan.
6- Dispose of solids and return the liquids back to the pan and put back over medium heat.
Beat in cornstarch until completely dissolved
7- Stir in extract and and zest and cook for 2 more minutes. Be sure to stir regularly so syrup does not burn.
8- Add white chocolate, melt completely into liquid. Set glaze aside and let cool to room temperature.
Side note: if the liquid becomes too thick thin it out with more Irish cream. - For Frosting:
1- Completely cream all ingredients together.
2- Adjust color with food coloring if desired. - Assembly:
1- Dip the tops of each cooled cupcake into orange glaze.
2- Frost as desired
3- Garnish with white chocolate chips if desired.
