Ingredients
Cupcakes
- 1 1/2 cups cake flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick of unsalted butter at room temperature
- 1/2 cup sugar
- 1 egg
- 2 1/2 teaspoons orange zest (from 2 medium oranges)
- the juice from 1 medium orange
- 2 Tablespoons milk
Filing
- 1/2 cup marshmallow fluff
- 1 cup confectioners’ sugar
- 1/4 cup vegetable shortening, i.e. Crisco
- 1 Tablespoon milk
- 1 teaspoon vanilla
Orange glaze
- 1 cup confectioners’ sugar
- 1 Tablespoon meringue powder
- the juice of half an orange
- pinch of orange zest
Instructions
For the cupcakes
- Preheat oven to 350F. Line muffin tin with paper cups or grease.
- Using a handheld mixer whip up butter. Add sugar and zest and continue to beat. Add egg, orange juice and milk, beat 2 minutes. In another bowl, combine cake flour, baking powder and salt. Mix well. Add to butter mixture and mix until fully incorporated. Fill muffin cups 3/4 full. Bake for approximately 20 minutes. Remove from oven and cool on a wire rack.
For the filling
- Using a handheld mixer, whip all ingredients until fluffy. Fill a piping bag with frosting and with a cupcake filling tip, fill cupcakes when they have cooled.
For the orange glaze
- Combine all ingredients adding more sugar until it reaches desired consistency. The meringue powder hardens the glaze slightly. Dip filled cupcake tops into the glaze.
- Switch piping bag tip to make a squiggly line with remaining frosting (optional)
Recipe and Photo: Homemade and Wholesome / CC BY
