Orange Angel Food Cupcakes With Chocolate Orange Buttercream For Fiesta Friday #45
Tis the season for Holiday parties, potlucks and scratching my head wondering what to bring. This Sunday is my Block Association pot luck Holiday party and my neighbors usually request dessert. This year I decided to make angel food cupcakes, light as a feather and flavored with orange, so seasonal right? The frosting is a chocolate orange buttercream and for just a little more orange I spread just a touch of orange marmalade on top of the cupcake before icing. Because I have two parties I made a double batch and am bringing them to Fiesta Friday #45. Hard to believe this party has been happening 45 weeks, and it’s still going strong thanks to the amazing Angie@the novice gardener and as always there are amazing co hosts helping out and this week we have two fantastic co hosts Michelle@giraffes can bake andMB @Bourbon & Brown Sugar. Thank you for hosting and co hosting and I hope you like these cupcakes.
Makes 12 cupcakes
1 1/4 cup egg whites at room temperature
1 tsp cream of tartar
1 tsp orange zest
3/4 cup granulated sugar
1 cup cake flour
1/2 cup confectioners sugar
1/2 tsp salt
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.
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. It’s important to use the foil lined they are more substantial and will hold up when the cupcakes start expanding. This recipe is from Grace Parisi and she says’ to set them on a baking sheet rather than in muffin tins.
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!