If you are unaware, there is a brand-new fad in the dessert market and that is cupcakes. It’s hard to resist those yummilicious cupcake concoctions? Cup cakes can be found in so many flavors and variants. Certainly, you can stick to the conventional vanilla or delicious chocolate flavors if you like, but these days dessert markets are laden up with innumerable preparations of all sorts of flavorful cupcakes.
Cupcakes as the name suggests and we all know are cup shaped soft textured shortcakes. But, do you really know the origin of these delectable dessert treats. Well…the tradition of making cupcakes is quite old, and it is believed that cupcakes came into existence when people started baking cake batter in small teacups. Some even claim that these short cakes are named cupcakes as the ingredients used in their preparations are measured in cups. No matter whatever the origin might be, cupcakes are the most admired and easily prepared dessert treat options during any celebrations, gatherings, or events.
Quick baking and swift cooling down make the preparation of these short cakes super easy and you can make a pretty decent number of cupcakes in just one baking cycle, depending on the size of your oven. Cup cakes have become immensely popular and the most favored dessert treat during recent years, thanks to easy preparation and convenient serving. You can bake them in muffin pans with a paper liner and can serve as soon as they are out of the oven in the paper liner itself.
Cupcakes can even be transformed into a complete vegan dessert treat without the use of eggs or milk products. And, the most important fact is that these vegan cupcakes are equally delicious and enjoyable like their non-vegan counterparts or cupcakes made with eggs and other daily products. And, if you come to experimenting, you can even incorporate fruits, like zucchini, carrots, berries and can top or glaze you short cakes with various syrups and toppings. All you need is a bit of imagination and creativity to add that extra zing to your short cake preparations.
You can find cupcakes at any bakery shop or cafe, but nothing beat the sweetness of making your shortcake at home and serving them to your family and friends. This not only saves money but also leave you with a feeling of an eternal pleasure of self satisfaction. To help you start with your cupcake preparations, I am sharing a very easy and delightfully delicious orange cupcake recipe, which not only me but my whole family would love to enjoy when it comes straight out of my oven.
All purpose flour 3 cups
Baking powder 1 Tbsp
Salt 1/2 tsp
Sugar 2 cups
Finely grated zest of an orange
3/4 cup of milk
1/4 cup fresh orange juice
For the Icing
Cream cheese 1 package of 8 oz
Butter 4 Tbsp
Icing sugar 3/4 cup
Milk 1 Tbsp
Vanilla extract 1 tsp
Candied orange 1 Tbsp cut in bits
Prepare the muffin tray by putting paper liners in 24 muffin cups, brush them with little oil. Preheat the oven to 350 degrees F. Sieve together flour, baking powder, and salt in mixing bowl. Beat the butter and sugar until light and fluffy. Now, add eggs one by one mixing each time. Include the zest of orange. Mix together the milk and orange juice in a glass. Now slowly incorporate the flour mixture and juice mixture into the butter egg mixture alternating with each other. Combine everything well but do not overmix. Now pour the combined mixture half into each muffin cup and bake in the preheated oven for about 20 to 25 minutes or until golden brown.
Allow the cupcakes to cool down completely before applying any icing.
For the icing, whisk together the butter, cream cheese, and sugar in a mixing bowl until creamy. Include milk and vanilla and beat again for a minute or 2. Add bits of candied orange. Fill the frosting in the piping bag with star nozzle and decorate your cupcakes with cream cheese frosting.