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Source

The Cake Bible by Rose Levy Berenbaum


Servings/Yield

18 cupcakes


Course

Dessert


Rating

Difficulty

MacGourmet downloadOrange Creamsicle Cupcakes. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Orange Creamsicle Cupcakes

Ingredients

  • 6 large egg yolks, at room temperature
  • 1 liquid cup milk, at room temperature
  • 1 ⅛ tsp vanilla extract
  • 1 ⅛ tsp pure orange extract
  • 1 ½ cups sugar
  • 1 tbsp + 1 tsp baking powder
  • ¾ tsp salt
  • 12 tbsp unsalted butter, must be softened and at room temperature
  • 3 cups sifted cake flour, must be cake flour

Method

Preheat oven to 350 degrees.

In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla and orange extracts.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.

Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.

Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.

Notes

This recipe is adapted from the recipe for a layer cake called All Occasion Downy Yellow Cake in The Cake Bible by Rose Levy Berenbaum.

One alteration I made was to make cupcakes instead of layer cakes. The recipe yields 18 cupcakes or 12 cupcakes plus 1 cake layer (my cake layer was 9" around by 1.5" tall).

The other major change I made was to replace half of the vanilla extract in the original recipe (2 1/4 tsp) with 1 1/8 tsp. of pure orange extract. I also added 1 tsp of fresh orange zest to the cake batter.

Berenbaum says that the cake will keep 2 days at room temperature, 5 days in the fridge, and 2 months in the freezer. I found that the orange flavor developed while the cake sat at room temperature for 2 days.

I frosted my cupcakes with an Orange Cream Cheese Frosting, the recipe for which can also be found in this list.

Keywords

orange vanilla cupcakes cream cheese frosting