Who wants some Orange Spice Cupcakes with Chocolate Italian Meringue Buttercream and Orange Curd? Me first, me first! I’ve been wanting to post this recipe for a while, but I’ve been so crazy busy I haven’t had a chance to sit down, edit, write, and compile. I am pretty proud of myself in this moment. Hands raised, I did it! These cupcakes, I’m not going to lie, they take some time. Please don’t let this stop you. They are so good!
The cake is orange spice. It’s so perfect! The smell the oven emits is like, hecka good! So comforting and fresh! The Italian meringue butter cream is so light, fluffy, and creamy it will make you lose your MIND. Do you think I’m overreacting? I’m not. Ask my family.
I made these cupcakes for Mother’s Day because my mom is somewhat of an orange/chocolate addict. She always goes for those orange chocolates from Sees Candies and always has marmalade on hand. Even her lotion is orange scented! SO, when I was asked to bring dessert to our Mother’s Day get together, you know I HAD to make something orange/chocolate.
These cupcakes really do take a while. The frosting just takes forever (so worth it). However, it’s not a ton of work, but it has to whip for while to get good and creamy. Just let your Kitchenaid® mixer do the work. However, if you don’t have time, just use an American butter cream and it will be fine.
So, if you happen to have taken a look at my Instagram story this weekend, you would know that I got a REALLY awesome surprise. As most of you know, I am a huge Harry Potter fan. So much so that I’ve gone to the theme park, I own all the books, books on audible, and movies, I have my own interactive wand and have waited in line for The Cursed Child and saw Fantastic Beasts and Where to Find Them twice in the theaters. Not to mention I am the proud owner of the (non official) Harry Potter cookbook (Thanks, AL!). Well, I woke up Saturday morning with Daniel surprising me with tickets to California’s Wizarding World of Harry Potter Theme Park in a few short weeks for our seven year wedding anniversary! Seriously, THIS GUY!
I’m not trying to be a braggadocio. In fact, the opposite. I’ve been calling myself a “baseball widow” for lack of a better term the past four months. I literally never saw him and when I did, he was either on the phone, e-mailing, or just too tired to function. But, it was all worth it. He had an amazing season! He got to invest in the lives of his players, and he got to hang around the sport that he loves. Plus, I got a “guilt gift” of Harry Potter world out of it so…I’m not complaining!!!!!
But that’s just how it is isn’t it? We sacrifice for our partners. The Lord knows how much he has sacrificed for me and my dream. My blog wouldn’t be where it is today without him! He leans in when I need it, I lean in when he needs it. Okay, now I’m being a braggadocio! I’m just so thankful for him.
Okay, anyway… as we head into another super busy weekend, I’m hoping that I’ll be able to have a little kitchen time so I can deliver some more recipes to you next week! This week was a little hectic, and I needed the rest. Rest comes in the form of cooking, baking, and the lot. What are your plans this weekend?!?! Rest or fun? Summer tends to stretch us doesn’t it? Lot’s of nights out and weekends away. I hope that whatever it is you’re doing, you get to enjoy some quiet time too 🙂 Talk to you all soon!
Orange Spice Cupcakes with Chocolate Italian Meringue Buttercream and Orange CurdPrint Recipe
- 1 cup butter at room temperature
- 2 oranges, zest of
- 1 teaspoon all spice
- ½ teaspoon cardamom
- ½ teaspoon nutmeg
- 1 vanilla bean (split down the middle and scrape out seeds)
- 2 cups sugar
- 4 large eggs
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- -Italian Meringue Buttercream-
- 5 egg whites
- Pinch of cream of tartar
- 1 1/4 cups of sugar
- 1/2 cup water
- 1 cup unsalted butter
- 1/4 cup cocoa powder
- 1 cup salted butter
- 1 teaspoon vanilla
- ¼ cup cocoa powder
- -Orange curd-
- juice of the 2 oranges
- 5 egg yolks
- ½ cup butter
- Orange zest ribbons and chocolate sprinkles for decoration
Preheat oven to 350 degrees.
In a standing mixer with a paddle attachment, whip room temperature butter together with zest of orange, all spice, cardamom, nutmeg, and vanilla bean seeds for one minute. Whip with sugar until pale. Add in eggs one at a time, scrape down the sides and whip until pale again. Add in flour, baking powder, salt and turn on mixer on low while pouring in the buttermilk. Scrape down the sides and continue to mix for another 1 minute.
Fill pre-lined cupcake pans half full and bake on the center rack of your oven for 18-20 minutes.
-For the Buttercream-
In a small saucepan on medium to high heat, add 1 1/4 cup of sugar and 1/2 cup of room temperature water.
Separate egg whites into an electric standing mixer with a whisk attachment, and whip on medium speed until foamy. Add a generous pinch of cream of tartar and whip on high until the egg whites form stiff peaks. Turn off the mixer.
Once the mixture on the stove is boiling, set a candy thermometer in the saucepan and wait for the syrup to reach 245 degrees. As soon as it registers that temperature turn your mixer on high and slowly pour into the egg whites. This process will cook your egg whites.
Whip for about a half hour or until the egg meringue is cool. Add in cocoa powder. Add in butter 2 tablespoons at a time with the mixer on high. Continue to beat for another 8-10 minutes.
-for the orange curd-
Place the juice of the oranges, egg yolks, and sugar in a small saucepan over medium-high heat and whisk until thickened. Remove from the heat, and add in the butter and whisk until completely melted. Place in the fridge until cooled.
Frost cupcakes and drizzle curd on top. Add zest ribbons and chocolate sprinkles if desired. Keep in fridge up to two days and serve at room temperature.