Chocolate Orange Cupcakes
Shown above are chocolate orange cupcakes with vanilla buttercream and candied orange peels. I love the visual contrast between the dark chocolate, the white icing, and the orange peels. Making this flavor is quite easy – I took my favorite chocolate cake recipe and replaced some of the liquid with juice from an orange and added zest when I added the dry ingredients. I used one large orange for every 6 cupcakes, all testers agreed that the subtle (but not too subtle) flavor was perfect. There is an alternate view here.
These were for a cupcake tasting for Jon and Danielle who are getting married in October. Being in the baking business, of course I think weddings are so exciting. They tasted lemon buttermilk, vanilla, chocolate, and chocolate orange (their colors are white and bright orange). I’m curious to see what they decide in the end – and thrilled that they are planning ahead. I mean, I can usually accommodate last-minute requests, but it’s more stressful for everyone.
And then there were some really beautiful and classic cupcakes for a baby shower hosted by my friend Pauli for her friend, the mother-to-be. Chocolate and lemon-buttermilk with white frosting and topped with pink roses. You can see the photos of those cuties here.
Finally, a bit of prep work – I made pink fondant crowns for some princess-themed birthday cupcakes coming up later this week. And let me reiterate, I firmly believe that fondant should only be used for decoration and not for frosting the cake or cupcakes. Yes, it may look fancy, but taste is always more important. To me, anyway.
As always, you can find more photos on my Flickr page.