Ingredients
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2 cups all-purpose Flour
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¼ teaspoon Baking Soda
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¼ teaspoon Baking Powder
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¼ teaspoon Salt
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¾ cup Heavy Cream
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1 tablespoon finely grated Orange Zest
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1 tablespoon pure Vanilla Extract
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½ cup (1 stick) Unsalted Butter
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1 cup Sugar
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2 Vanilla Bean
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2 large Egg
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Swiss Meringue Buttercream
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Candied Orange
Directions
Candied orange slices top fragrant vanilla-orange cupcakes; a circle of tiny piped buttercream dots frames each slice. Feel free to garnish with other candied citrus, such as lemons or blood oranges.
Steps
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1
Done
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Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder, and salt. In another bowl, combine cream, orange juice, and vanilla extract. |
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2
Done
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With an electric mixer on medium-high speed, cream butter, sugar, vanilla-bean seeds, and zest until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of the cream mixture, and beating until just combined. |
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3
Done
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Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. |
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4
Done
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To finish, use a serrated knife to trim tops of cupcakes to make level. Using an offset spatula, spread buttercream over cupcakes in a smooth, even layer. Place a candied orange slice on each cupcake. Fill a pastry bag fitted with a small plain tip (#5) with buttercream, and pipe dots around edge of each orange. Cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before serving. |
