If you are looking for an elegant dessert to serve at your next special occasion, try making this delicious mini orange creamsicle cupcake recipe and featuring these yummy cupcakes on some modern carved square bamboo plates.
Delicious Mini Orange Creamsicle Cupcakes
120 Miniature Cupcake Papers
1 Cup Softened Butter
1 1/5 Cups of Sugar
4 Large Eggs
1 1/5 Cups of Whole Milk or Heavy Cream
2 Tablespoons of Orange Zest
1 Cup of Orange Juice
4 teaspoons of vanilla extract
1/2 teaspoons of food coloring gel
4 Cups of All Purpose Flour or Cake Flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
Heat oven to 350 degrees. Place mini cupcake papers into a mini muffin pan. Beat eggs and sugar together in a mixing bowl using a medium speed. Note: put one egg at a time in the mixing bowl.
Now, add cream (milk), orange zest, vanilla extract, food coloring gel and orange juice into the mixing and mix until all ingredients are thoroughly combined, then put flour, baking powder and baking soda into a large bowl, then gently add these ingredients into your butter mixture. Gently, stir all ingredients together, then put a small scoop of it into a mini cupcake paper. Note: Fill each cup about 2/3 of the way full.
Now, bake for about 10-15 minutes, check to see if cupcakes are done by inserting a toothpick into the center of one and if the toothpick comes out clean than your cupcakes are completely baked. Once baked, transfer cupcakes to a wire rack until they cool, then top with a delicious whip cream and pretty edible flower garnish or bites of candy.
These cupcakes make very elegant and delicious treats for any type of special occasion, they also look super attractive on Restaurantware’s modern carved square bamboo plates.