Orange cupcakes with icing
Description
The dish is prepared without unnecessary complications. As an option, you can cover the cupcakes with orange jam and then top with chocolate cream. The ready dessert can be served.
Instructions
- 1
Step 1
1. Prepare the filling. Whisk together all ingredients except the orange zest in a small saucepan and cook over medium heat for several minutes, just until heated through. Reduce the heat to low and stir constantly for about 5 minutes, until the mixture thickens. Remove from heat and stir in the finely grated orange zest. Pour the filling into a bowl and let it cool for about 10 minutes, then cover and refrigerate for about an hour or longer.
- 2
Step 2
2. Preheat the oven to 175 degrees and line the baking pan with paper liners. In a large bowl, mix milk, vanilla extract, sugar, butter, orange juice, and 1 tablespoon of flour. In another bowl, sift together baking powder, salt, baking soda, and flour. Add the flour mixture to the butter mixture in 3 batches, stirring after each addition. Finally, add finely grated orange zest and mix well.
- 3
Step 3
3. Fill each paper liner 3/4 full with batter and bake for 20-22 minutes, until golden-orange in color. Let the cupcakes cool completely.
- 4
Step 4
4. To make the frosting, beat the margarine and vegetable shortening together in a small bowl, then gradually add the powdered sugar, mixing in a small amount of orange juice after each addition. Add the vanilla extract and finely grated lemon zest, and mix well for 5 minutes. Make a small indentation in the top of each cupcake and fill it with the filling. Pipe the frosting on top using a pastry bag and decorate with candied fruits if desired.