Orange Cranberry Cupcakes
Author: 
 
Sweet orange cupcakes studded with bits of chopped fresh cranberries, topped with whipped orange icing. Makes 24 tall cupcakes, or approximately 28-30 standard cupcakes.
Ingredients
  • CAKE:
  • 1 cup butter, softened
  • 2¼ cups sugar
  • 1 teaspoon vanilla
  • 1 teaspoon orange extract
  • 4 eggs, room temperature
  • 3½ cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups buttermilk
  • 1 cup fresh cranberries, coarsely chopped
  • grated zest from 1 large orange
  • 1 tablespoon flour
  • ICING:
  • 1 cup (2 sticks) butter, softened
  • ½ cup shortening
  • 2 tablespoons concentrated frozen orange juice
  • 2 teaspoons vanilla
  • grated zest from 1 large orange
  • pinch salt
  • 6 cups powdered sugar
  • ½ cup heavy whipping cream
  • orange food coloring if desired
  • Candy orange slice or sprinkles for decorating
Instructions
  1. Heat oven to 350 F. Place extra large baking cups in two 12-cavity cupcake pans. (If you are using regular baking cups, this recipe will make approximately 28-30.)
  2. In a large bowl, beat the butter and sugar together until light and fluffy - about 5 minutes.
  3. Add vanilla and orange extracts and mix until combined.
  4. Add eggs one at a time, beating and scraping the bowl between each addition.
  5. In a medium bowl, sift the flour, baking powder, baking soda, and salt together.
  6. Alternately add the flour mixture and buttermilk to the butter mixture, beginning with the flour and ending with the buttermilk, approximately ⅓ of each at a time. Stir each addition well before adding the next.
  7. Beat mixture just until well blended.
  8. Add 1 tablespoon flour to the cranberries and toss to coat. Fold cranberries and orange zest into batter.
  9. Scoop into cupcake liners. For extra large (or tulip-type) liners fill a little over half full - about level with the pan. If you're using regular liners, fill approximately ⅔ full.
  10. Bake approximately 20-25 minutes, or until cupcake springs back up when pressed on the top.
  11. Cool on a rack.
  12. ICING:
  13. In a large bowl, beat together the butter, shortening, orange juice, and vanilla together well.
  14. Add powdered sugar and orange zest, beat until combined. If too stiff to mix, add a little of the whipping cream.
  15. Add whipping cream and beat until light and fluffy. This will take several minutes.
  16. Place half of the icing in a bowl and add a small amount of orange food coloring.
  17. Fill a pastry bag fitted with a large open star tip with both colors to get a swirled look. For a rosette, start in the center of your cupcake and work in circles outward. For a mounded "mountain" effect, start on the outside and work your way in, increasing pressure at the center. Top with a candy orange slice or sprinkles.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=6226