There are a few components to the this recipe but trust me they are worth the work. They are moist and delicious. Here are the recipes, enjoy!
Make the filling first to allow enough time for it to cool and set up.
Orange Pastry Cream
Recipe adapted from Marth Stewart
- 4 large egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- Pinch of salt
- 1 1/2 cups milk
- 1/2 C orange juice
- 1 1/4 teaspoons pure vanilla extract
- Whisk egg yolks until smooth in a large bowl. Combine sugar, cornstarch, and salt in a medium saucepan, and heat over medium. Stirring constantly, gradually add milk and OJ in a slow, steady stream, and cook until mixture thickens and begins to bubble, about 5 minutes.
- Whisking constantly, slowly pour one third of the milk mixture into egg yolks (this step is called tempering, which keeps the yolks from curdling). Pour mixture into remaining milk mixture in saucepan. Cook over medium heat, whisking constantly, until mixture comes to a full boil and is thick enough to hold its shape when lifted with a spoon, 2 to 4 minutes. Remove from heat; stir in vanilla.
- Strain mixture through a fine sieve into a heatproof bowl. Cover with parchment paper or plastic wrap, pressing it directly on surface to prevent a skin from forming. Refrigerate until chilled and firm, at least 2 hours (or up to 2 days).
Orange Dreamsicle Cupcakes
Cupcake & Frosting Recipe adapted from Bakingdom
FOR THE CUPCAKES:
1/3 cup canola oil
3/4 cup white sugar
3/4 cup soy or rice milk (again, I used regular and it was great)
1/2 cup orange juice
1 teaspoon vanilla extract
1 1/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon finely grated orange zest
FOR THE FROSTING (gluten free):
1/2 C Butter, softened
2 cups confectioners’ sugar (make sure it’s gluten free!)
2 tablespoons orange juice
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
Preheat the oven to 350 degrees and line a muffin pan with cupcake liners.
Combine the milk, vanilla, sugar, oil, and orange juice with one tablespoon of flour in a large bowl.
In another bowl, sift the baking powder, salt, baking soda, and flour together. Add the dry mixture to the wet ingredients a little bit at a time, usually in about three batches, mixing until smooth after each addition.
Finally, fold in the orange zest.
Fill each of the cups 3/4 full of batter, and bake for 20-22 minutes; the cupcakes will be springy on top and golden with a slightly orange hue.
Allow the cupcakes to cool completely before you fill them.
To make the frosting: Cream the butter in a small bowl, then add the sugar a little at a time, mixing well with a small amount of orange juice after each addition.
Add the vanilla and mix well for about 5 minutes until fluffy.
Assemble: Put a piping tip in a pastry bag and add filling.
Insert the tip into the cupcake and squeeze filling in until you feel it push back a little bit.
Remove excess filling from the top with a knife if desired.
Pour chocolate ganache glaze over top of cupcake and let it set up for about 30 minutes before frosting.
For a striped effect squeeze a small amount of food coloring on the sides of your pastry bag.
Frost and, most importantly, enjoy!
Chocolate Ganache Glaze
Recipe from Martha Stewart
- 2/3 cup heavy cream
- 6 ounces semisweet chocolate, finely chopped
- 1 tablespoon light corn syrup
- Bring cream to a boil in a small saucepan.
Remove from heat, and add chocolate
and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.