ORANGE BUTTER CUPCAKES

This is a super easy recipe for orange butter cupcakes. Soft and buttery from the inside, these tasty treats are loved by all.

Mention of oranges brings back memories of winter afternoons,  post lunch, where making orange and carrot juice use to become a family affair. Peeling, cutting and then putting oranges and carrots through the juicer, all the jobs were equally shared. This was an outdoor activity after which the session continued with the shelling of peanuts and having it with jaggery and lots of chit chatting.
Winters are all about enjoying hearty food and some quality time with dear ones.

Orange cupcakes made from real orange juice are always on the list of things to do in winters. Orange juice and orange zest impart a fresh orangy flavour to these delicious cupcakes. The vanilla essence compliments the orange flavour very well.

Recipe for Orange butter cupcakes

Ingredients for Orange butter cupcakes

• 1 cup maida or all purpose flour
• 100gms butter
• 1 cup powdered sugar
• 3 eggs
• ½ tsp baking powder
• ¼ cup fresh orange juice
• 1 tsp orange rind
• A pinch of salt (if using unsalted butter)

How to make

In a mixing bowl beat butter, powdered sugar and vanilla essence till light and fluffy.

Add one egg at a time and beat till well combined.

Sieve in the maida and baking powder. Mix well.

Finally, add orange juice and rind. Mix with a spatula.

Put the batter in 12 cupcake liners or cupcake moulds.

Bake at 180 deg Celsius for 20 minutes.

CHOCOCHIP PUMPKIN CUPCAKES

Pumpkin is a vegetable which is available throughout the year. It is low in calories and store of antioxidants and vitamins. Knowing  this my pumpkin recipes were very much limited to savoury preparations and some traditional sweets prepared from it.

For a long time I had a desire to try these pumpkin cupcakes wondering how will they taste. When I prepared these cupcakes I did not reveal that they were made from pumpkin knowing very well that my family members will not be willing to taste. But let me tell you they were liked by all. Later when they came to know they were all surprised.

I was happy as the some amount of sugar was substituted with pumpkin puree. Also the puree kept the cupcakes moist. So mothers and others who want to add health factor to your cupcakes should try these.

Recipe for Choco Chip Pumpkin Muffins

Ingredients

• 1 ½ cup plain flour
• 1 cup pumpkin (diced)
• 2 eggs
• ¼ cup vegetable oil
• ½ cup sugar
• ¾ tsp baking powder
• ½ tsp baking soda
• ¼ cup water
• ¼ tsp ground clove
• ½ tsp ground cinnamon
• ¼ tsp grated nutmeg
• ¼ tsp salt
• ¼ cup choco chips

How to make

Cook the pumpkins with half cup of water for 5 minutes on low heat. Cool and puree in a blender. The puree should be quite thick.

Preheat the oven at 200 degrees C. Grease and dust the muffin moulds or use paper liners.

Mix sugar, oil, eggs. Beat well.  Add pumpkin puree and water to it. Keep aside.

In a big bowl mix together the flour, baking soda, baking soda, ground spices and salt.

Add the wet mixture to the dry ingredients and fold. Stir in the choco chips.

Fill the muffin cups 2/3 with the batter. Bake in preheated oven for 25 minutes.

GORGEOUS RED VELVET CUPCAKES

Recipe for Red Velvet cupcakes (yields 8 cupcakes)

Red Velvet cupcakes are the most gorgeous cupcakes I have ever come across. I can bribe my daughter with these. Only the look of these cupcakes is enough to fall for it and I assure you that they taste amazing. They are perfectly moist and not very sweet. I am always successful in impressing my guests with these deep wine coloured goodies. You will be more than satisfied after baking these cupcakes.

Ingredients

• 1 cup plain flour
• 1 tbsp cocoa powder (sifted)
• 1 tsp baking powder
• ¼ tsp baking soda
• 50 gm unsalted butter (softened)
• 100 gm sugar
• ½ tbsp red food colour
• 1 tsp vanilla essence
• 1 large egg
• 1/3 cup buttermilk (curd and water in 1:1 ratio)
• 1 tsp vinegar

For Icing

• 1 cup whipping cream
• 8 paper liners
• chocolate chips or chocolate vermicelli (for decoration)

How to make 

Preheat the oven at 180^oC. Line the muffin tin with paper liners.

Sift together the flour, cocoa powder, baking powder and baking soda.

Cream the butter in a mixing bowl. Add sugar and beat well (with a balloon whisk or an electric beater) till you get a soft mixture.

Now add the food colour and essence and beat again.

Add 1 tbsp of the sifted dry ingredients to the above mixture. Beat well. Now add the egg and beat again followed by rest of the dry ingredients.

Finally, add the buttermilk and vinegar and mix well. Divide equally and pour the batter in the paper liners such that it fills three quarters of the paper liner.

Bake at 180^oC for 20 minutes. Let them cool on the wire rack.

For icing

Beat the cream at high speed with an electric beater till it forms soft peaks.

Once the cupcakes are completely cooled top them with dollops of the snowy cream and sparkle some chocolate chips on top.

When you will these cupcakes, you will feel like a celebrity baker. I am sure you may not feel any need to go to a high end bakery to satisfy your kid’s urge.

Tips

• For butter milk curd and water to be mixed in 1:1 ratio.
• I have used the liquid food colour in this recipe. It mixes evenly with the batter.
• I have used whipping cream for icing. You may even do a cream cheese icing.
• It goes very well with these cupcakes.

Cream cheese icing

• 100 gm butter
• 100 gm cream cheese
• 200 gm sugar

Mix well. Leave in the refrigerator for a while before using.