Orange cupcake

-

Picture this: An orange flavored cupcake filled with soft milk chocolate and covered with a really good cream cheese frosting; decorated with an orange chocolate leaf on top.This was really, really fun to make and didn't take much time to do at all. You can do the same but flavor your cupcake, filling and frosting however you want. To get your own unique blend of flavors. I absolutely loved mine.

Play with your cake flavors, why only try vanilla cake when there are a world of flavors out there. Take this basic cake recipe which I use for almost anything and add vanilla extract to make it vanilla, add chocolate or strawberry powder to make it that flavor or even replace the milk for your pinnacle or orange juice to make it that flavor.

To make this orange cake. Follow my basic cake recipe just DO NOT ADD VANILLA EXTRACT and in the place of the milk add instead 1 cup orange juice. Put your cake in muffin pans and bake in the oven for 25 min. Once they are done use a cupcake filler and pipe in your filling. 
After you filled it, make your cream cheese frosting by following the recipe here  and use this frosting to pipe nicely on top of your cupcakes. If you don't have the cake tips or pipping bags like mine. Be creative and make a small hole in the cake and add in your filling and for the frosting use a knife and spread your frosting on top.

Then what I did was I got a chocolate mold and used orange colored chocolate chips and melted it in the microwave for 30 seconds and put it on the mold, and placed it in the freezer for about 5 minutes to create these shapes and designs; and put it nicely on top of the cupcake. Look at these cool cupcakes.

        
Print Recipe
From my kitchen to yours
God Bless

Comments

Post a Comment

Popular posts from this blog

Do you get a white ooze when cooking Salmon?

-
Image
Does your salmon often look like this when you cook it? Tried baking, frying, poaching it but this stuff keeps coming out? Quick tip: when cooking salmon it is common for a white sort of cream to come oozing out all around the fish. Though it does not affect the taste. It can be found to be annoying and not pretty. But I found the trick to solving this problem, it happens because salmon is an oily fish, there are many oils within the fish itself. When cooking all of these oils come out in the form of this white ooze, normally from my own experience, when this happens the fish tends to become dry. Because now all of that moisture and oils meant to keep the fish succulent and juicy was just taken out. I found a solution to this problem. To keep all the oils locked in, you need to dry out the surface of the fish.  Before seasoning drizzle a little bit of vinegar on the fish and rub it in well. Continue your seasoning process. You will see that your problem will be resolved. ...
Read more

Cuscus from CaboVerde

-
Image
Mommy Grandma Here is my beautiful mother and my grandmother both of whom I love dearly. Oh, yes. And look at my darling twin sister. My mirror, my look alike. which one am I? Do you know? Well my mom and grandma were  both born in Furna - Brava, Cape Verde also known for its portuguese name as CaboVerde. A portuguese speaking Island off of the coast of West Africa. Me in CapeVerde In CapeVerde just like in any other Country there are many traditional dishes such as 2 of the main ones. Cuscus - a breakfast bread and Cachupa- a heavy soup for lunch. These are 2 of my favorite Capeverdian foods along with others such as funginho, gigacida, and the list goes on. Cuscus is a breakfast food. For those of you who don't know what it is, its similar to a corn muffin or a corn type of bread. It is made fresh and eaten whilst hot off of the stove spread with loads of butter to melt nicely on top. I love eating this with my favorite rasberry tea. Some of you might hate i...
Read more

How do I make hominy corn porridge?

-
Image
Ingredients 2 cups hominy corn 1/2 cup evaporated milk 1 1/2 cups coconut milk 1/2 cup water 3/4 cup condensed milk 1/2 cup cornstarch 1/2 tsp nutmeg 2 tsp vanilla extract pinch salt How to make it: Soak hominy corn in water for a few hours or preferably overnight (If you are making this in a rush and don't have time to presoak your hominy corn. No problem it will just take a little longer to cook because soaking softens the corn.) Put your hominy corn in a pot with about 2 1/2 to 3 cups water and boil on medium high heat for about 30 minutes or until they are very soft that you can cut it with a knife or poke it with a fork. and the water is nearly gone Lower your heat to medium low and take half of your coconut milk and mix in the cornstarch to it until smooth. Put that in the pot as well as the rest of your coconut milk. It will automatically thicken your hominy corn mixture now add in nutmeg, vanilla evaporated milk and condensed milk. Bring to a light boil and...
Read more