Orange Angel Food Cupcakes With Chocolate Orange Buttercream

Chocolate and Orange Delicious

Orange scented angel food cake with a creamy chocolate orange buttercream pairs perfectly. I submitted this to a food52 recipe contest the theme is citrus and these cupcakes deliver citrus in every bite. I adapted Grace Parisi’s angel food cupcake recipe to include the orange zest and I adapted Martha Stewarts Chocolate Buttercream recipe.

Cupcakes:

1 1/4 cup egg whites at room temperature

1 tsp cream of tartar

1 tsp orange zest

1 cup cake flour

1/2 cup confectioners sugar

1/2 tsp salt

1. Preheat the oven to 325°. Set 12 jumbo foil muffin cups on a rimmed baking sheet. In a small bowl, combine the cake flour with the confectioners’ sugar. In a large bowl, combine the egg whites with the salt, orange zest and cream of tartar and beat until soft peaks form. Gradually beat in the granulated sugar, 1 tablespoon at a time, until the whites are firm and glossy. Sift the flour mixture over the egg whites in 2 additions, folding gently until incorporated.
2. Spoon the batter into the muffin cups filling to the top. Bake for 15 minutes (checking on them starting at 13 minutes), shifting the pan from front to back, until the cupcakes are springy and golden. Transfer the cupcakes to a rack to cool.

The Buttercream:

6 ounces bittersweet chocolate (70%) broken into small pieces

1 tsp orange zest

4 egg whites from large eggs

1/2 cup +2 tbs granulated sugar

8 ounces unsalted butter cut into pieces at room temperature

Place chocolate and orange zest in microwave safe bowl, microwave for 30 seconds, stir and microwave another 30 seconds, it may need another 30 seconds to melt. Stir until all the chocolate is melted set aside to cool.

Combine sugar and egg whites in the bowl of an electric mixer. Place the bowl over a pan of simmering water; whisk until the mixture feels hot to touch and the sugar is completely dissolved, about 3-5 minutes. Transfer the bowl to the mixer stand. Using the whisk attachment, beat the mixture on medium-high until cooled, about 15 minutes.

Add the butter a piece at a time beating continuously until its all added, now add the cooled chocolate and beat until combined. Use immediately.

Spread a thin layer of the marmalade on top of the cupcake, pipe some of the chocolate buttercream in the middle. Enjoy!