This post was ready two days ago. I have to put it on schedule to make sure that I make it to FF #65 and to post it on the blog’s 2nd birthday (23rd April). I got a message if I can be one of the co-hosts today and it was less than 30 minutes before this post goes live. I immediately grabbed the iPad and edited the post. I didn’t know that it didn’t work. I went crazy when I saw notifications – Oh my! Good thing, I figured out what to do. 😀
I was so excited when Angie told me that I will be co-hosting with Effie @ Food Daydreaming. Effie has been with me since the first months of my blog. And now, I’m on my two years of blogging. What’s better way to do it than to do it with all of you and me as a co-host with one of the first blogging buddies I have. Now, people, join us. Click the bagde below to join Fiesta Friday #65. See you at the party. 😉
I kept reminding myself that my blog’s 2nd birthday is coming. I haven’t decided what to make to celebrate until two weeks ago. All the ingredients were ready. I was not.I slept for a total of 3 hours last Thursday… or let’s say Friday morning. I spent almost 5 hours in the kitchen Thursday night and slept very late due to a friend coming over. I thought that after I spent Friday lying down, I will be back to my normal hyper self on the next day and be able to bake for my blog’s 2nd birthday.
I was planning to make a cake with fondant icing, but I plan to make it on some other day. I made up my mind and made Marble Cupcakes. Oh, did I say Marble Cupcakes?? The cupcakes did not listen to me and made themselves Vanilla Cupcakes with Chocolate Surprise. If you are imagining vanilla cupcakes with a chocolate ball inside, then you are right. 😀 I used my two-tone piping bag so I would have vanilla and chocolate frosting, but even the frosting looks so unappealing. 🙁
For the second batch of baking, I made banana crumb cake. Just by looking at the recipe, I felt that its too sweet for me. Still, I did not adjust anything. It came out too sweet and too much topping – its not my type of crumb cake. :'( There’s nothing wrong with the recipe, I must say. I just did not follow my instincts to adjust it according to my taste.For the third batch of baking, the friend who came over requested for this Brazo de Mercedes, but I overcooked the filling. It’s still taste good, though.Lesson learned? Don’t force yourself to bake when your body wants to rest. I’ve told that to myself multiple times – Baking while exhausted will not bring you good results – well, at least for me. But maybe after the incident last weekend, I will keep that in mind. Hmm, we’ll see… 😀 I was very upset that I told my friend I can’t post the supposed to be Marble Cupcakes today. She told me we’ll make a new one. But time is not my friend these days. My savior? The cupcakes I baked over a week ago.
Chocolate Orange is really a favorite of mine. When I saw Terry’s Chocolate Orange, I closed my eyes (its too expensive) and took one. I ate half of it and used the other half to top of these cupcakes.
Chocolate Cupcakes with Orange Cream Cheese Frosting Recipe
Ingredients:
For the cupcakes:
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cups cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup freshly brewed hot coffee
For the Orange Cream Cheese Frosting:
- 16 ounces cream cheese, softened to room temperature
- zest of one large orange
- 3 tbsp vegetable shortening
- 6 tablespoons butter, softened to room temperature
- 2 lb powdered sugar, sifted
- 2 tsp pure vanilla extract
Instructions:
For the cupcakes:
- Preheat the oven to 350 degrees F. Line standard muffin tins with paper liners; set aside.
- Combine all dry ingredients (flour, sugar, cocoa powder, baking soda, baking powder and salt) and sift them into a large bowl of an electric mixer or just a regular bowl.
- In another bowl, combine the wet ingredients (buttermilk, oil, eggs, coffee and vanilla).
- Using a handheld mixer, slowly add the dry ingredients to the wet ingredients just until well combined making sure to scrape the bottom and sides with a rubber spatula.
- Distribute the batter into your muffin pan using a large ice cream scoop or a spoon, filling each 2/3 full.
- Bake for 18 to 22 minutes or until a toothpick inserted comes out clean.
- Let cool in the pans for 10 minutes and remove to a cooling rack to cool completely.
For the Orange Cream Cheese Frosting:
- In a bowl, cream together cream cheese, orange zest, shortening and butter until combined.
- Gradually add powdered sugar until desired consistency. Add vanilla and a bit of orange food coloring if desired. Mix to combine.
Notes:
- To substitute buttermilk, add 1 tbsp of lemon to 1 cup of milk and let sit for 5 to 10 minutes. After that, you have a good buttermilk substitute.
Source Recipe: My Baking Addiction
I hope you enjoy these cupcakes. For those who are not into Chocolate Orange (Um, hello, Mellisa!), there are chocolate cupcakes at the back so don’t worry. 😉 And for those who aren’t into cupcakes… well, I have Oranges for you as well. 😛
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