Zutaten für Orange Kiss Me Cupcakes
- Orange Rind
- Fresh Orange Juice
- 1/2 cup (1 stick) softened butter
- 1 teaspoon vanilla extract
- Orange Extract
- Egg Yolk
- Cake Flour
- 1 1/3 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Egg Whites
- 1/2 teaspoon cream of tartar
- 1 cup powdered sugar
- 1/4 cup freshly squeezed orange juice
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Zubereitung von Orange Kiss Me Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
- In a medium bowl, whisk together 1/2 cup (1 stick) softened butter, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and 1/4 cup freshly squeezed orange juice.
- In a separate large bowl, whisk together 1 1/2 cups all-purpose flour, 1/3 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Gradually add the wet ingredients (from step 2) to the dry ingredients (from step 3), mixing on low speed with an electric mixer until just combined.
- In a clean bowl, beat 2 large egg whites with 1/2 teaspoon cream of tartar using an electric mixer until soft peaks form.
- Gradually add the remaining 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
- Gently fold 1/4 of the egg white mixture into the orange batter.
- Gently fold in the remaining egg white mixture until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 19-21 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the glaze: Whisk together 1 cup powdered sugar with 2-3 tablespoons orange juice until smooth and desired consistency is reached.
- Once the cupcakes are completely cool, drizzle the glaze over the tops.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
88g
Fat
9g
Carbs
10g
