Category: Cakes + Cupcakes

Cinnamon Orange Cupcakes

As always, I’m fascinated by whoever thought, hmm…I’m going to combine cinnamon with orange and it’s going to be delicious. But here we are, with absolutely delicious cinnamon orange cupcakes. Not unlike the combination of chocolate and orange, this flavor pairing is a surprisingly good one, and it made for popular cupcakes at the office a few weeks back.

The one thing I didn’t love about this recipe was the frosting color – the cinnamon in the buttercream tints it the color of oatmeal, which isn’t always the most appetizing shade. The next time I make these, I might experiment with a subtle color for the icing and add a few drops of orange food coloring to see what happens – I suspect the end result would be a pumpkin-like shade, so we’ll see.

Ingredients

For the cupcakes

  • 1 2/3 cups flour (spooned and leveled; this is also 209 grams, for those baking by weight)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon Vietnamese cinnamon*
  • 1/2 cup unsalted butter, melted
  • 1 cup sugar
  • 1 egg, at room temperature
  • 1/4 cup vanilla yogurt
  • 3/4 cup milk
  • 2 teaspoons vanilla extract
  • Scant 1/4 teaspoon orange extract
  • Zest of 1 medium  orange

For the frosting

  • 12 tablespoons butter, at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Scant 1/4 teaspoon orange extract, to taste
  • 1 – 2 tablespoons orange juice
  • Zest of 1/2 medium orange
  • 3/4 teaspoon Vietnamese cinnamon

*You can use regular cinnamon if you like, but it’s not as flavorful as the Vietnamese variety – I buy mine at Penzeys, a spice shop based in Pittsburgh’s Strip District, but you can also find it at King Arthur Baking and at various other places online. 

Preparation

Preheat oven to 350 degrees. Line two cupcake tins with paper liners; my batch made 17 cupcakes.

In a large bowl, combine flour, baking powder, baking soda, salt, and cinnamon; set aside. In a microwave-safe bowl, melt butter, then add sugar and stir to combine; mixture will be grainy. Refrigerate for 1 minute, then remove and add egg, yogurt, milk, vanilla extract, orange extract, and orange zest. Stir into the flour mixture until no lumps remain.

Using a 2-inch cookie scoop, scoop batter into tins and fill about 2/3 to 3/4 full. Bake for 20-24 minutes, until a cake tester comes out clean. Remove from oven and place cupcakes on wire racks to cool completely.

To make frosting, beat butter and powdered sugar on low speed until the sugar is fully incorporated into the butter. Add vanilla extract, orange extract, orange juice, orange zest, and cinnamon and beat to combine completely.  Fit a large piping bag with a large star tip (I use the Wilton M1) and pipe swirls of frosting using a back-and-forth motion onto cupcakes. Store in an airtight container at room temperature for 2-3 days.

Halloween Cupcakes

I’m not a creepy Halloween kind of woman. Give me Charlie Brown and the Great Pumpkin, adorable monsters that could either be Muppets or something you’d encounter in a Disney movie, cute bats, adorable spiders with googly eyes…I’m all for that. But the sinister side of Halloween, with psycho clowns and vengeful undead creatures and sinister yard displays? No, thanks.

These cupcakes – a simple caramel cupcake with vanilla buttercream – were inspired by the cuter side of this spooky holiday, including monsters that could indeed be Muppets or something you’d encounter in a Disney movie, shy mummies, and pumpkins made easily by simply piping with a star tip. I really wanted to make some cute bats and adorable spiders too, but maybe next time.

Ingredients

Caramel cupcakes

  • 1 2/3 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons butter, melted
  • 1 cup light brown sugar
  • 1 egg, at room temperature
  • 1/4 cup sour cream
  • 3/4 cup milk
  • 1 tablespoon vanilla extract

Vanilla Buttercream and Decorations

  • 1 cup butter, at room temperature
  • 3 1/2 cups powdered sugar
  • 1 1/2 tablespoons vanilla extract
  • 1 tablespoon milk
  • Green, brown, and either orange or yellow and red food coloring*
  • Candy eyes
  • Note: You’ll need the Wilton piping tips 47 (basketweave), 233 (grass), 21 (star), 5 (plain), and 352 (leaf) tips for decoration 

*I think Wilton’s gel food coloring is the best, even if the little jars aren’t as convenient as squeeze bottles. The colors are richer and don’t cause my buttercream to start to break down, which has happened with other brands. 

Preparation

Preheat oven to 350 degrees. Line two cupcake tins with paper liners; this makes about 21 cupcakes. 

In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In a large bowl, combine brown sugar and melted butter, whisking until no lumps remain. Whisk in egg, sour cream, milk, and vanilla until smooth. Slowly whisk in flour mixture until batter is completely smooth; it will be fairly thick.

Using a two-inch cookie scoop, drop scoops of batter into prepared cupcake pans, filling about half-full. Bake for 15-20 minutes, until a cake tester comes out clean. Remove from oven and remove from pans immediately; cool completely before frosting.

To make your frosting, beat butter and powdered sugar on low speed until the sugar is completely incorporated into the butter. Add vanilla extract and milk and beat to completely combine. 

To decorate, begin with your mummies’ it’s easier to start with white, then tint your frosting as you go along – just reserve enough white to make your green, orange, and brown for the remaining cupcakes. Frost a thin layer of white on each cupcake; add small/medium candy eyes. Fit a piping bag with a Wilton 47 basketweave tip and pip strips across the cupcake.

For monsters, tint a portion of frosting green and place a thin layer of green on each cupcake. Fit a piping bag with the Wilton 233 grass tip. Pipe fur onto each cupcake; add large, medium, or small candy eyes, whatever you prefer. 

For pumpkins, tint frosting orange and place in a piping bag fitted with a Wilton 22 star tip (note: my tip is more of a closed star, but when I searched online the 22 is now more of an open star – you can use either an open or closed star tip for this). Hold the bag directly above the cupcake and pipe up and down to make the pumpkin shape. Tint a very small amount of frosting brown and place in a piping bag fitted with a Wilton 5 plain tip; pipe the pumpkin stem. Replace the Wilton 233 on your bag of green frosting with the 352 leaf tip and pipe on leaves.

Store cupcakes at room temperature in an airtight container for 2-3 days. 

 

Spice Bundt Cake

Once again, my reliable Bundt cake recipe came through with a delicious result. Last fall I made a cinnamon version, and I wanted to mix in some additional autumn spices for this recipe. The mix below is technically pumpkin spice, including cinnamon, ginger, nutmeg, and cloves, but you could go with whatever blend you choose. Apple pie spice (which includes cinnamon, nutmeg, and allspice) would be a good option as well.

For the icing, I went with apple cider as my liquid, and I’m not sure it made much of a difference. You could easily substitute with water or milk if you prefer.

Ingredients

For the cake

  • 3 cups flour
  • 2 1/2 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 3 eggs, at room temperature
  • 1 1/2 cups whole milk
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon butter extract

For the icing

  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon butter extract
  • 3-4 tablespoons apple cider

Preparation

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.

In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves; set aside. In another large bowl, whisk together eggs, milk, vegetable oil, vanilla extract, and butter extract. Stir wet ingredients into dry ingredients to completely combine.

Pour batter into prepared tin and bake for 50-60 minutes or until a cake tester comes out clean. Cool in tin for about 15 minutes, then turn out onto a wire rack to cool completely.

To make the icing, combine powdered sugar, vanilla extract, butter extract, and 1 tablespoon cider; add enough additional cider to make a thick but pourable icing. Pour over cake and allow to drip down the sides. Allow icing to set before serving.

Store in an airtight container at room temperature for several days; this cake stays moist for a very long time.

Chocolate Chip Cookie Cake

So, I turned 48 this year. I’ve been baking for probably 40 or so of those years, and in all that time I’d never made a cookie cake. This summer I’ve made three, and let me tell you, they’re delicious.

You can buy special cookie cake tins that yield the traditional 1/4 inch thickness of a grocery store or shopping mall cookie cake, but I used a standard 8-inch round cake pan instead. While the edges get very, very brown (read: almost burnt), the end result is still delicious.  This recipe comes from Sally’s Baking and she recommends a glass pie dish, which I’d like to try next time. I tweaked her recipe by adding more vanilla (as I always do) and going with vanilla buttercream for the decoration instead of chocolate, and it turned out really well.

Ingredients

For the cookie dough

  • 12 tablespoons butter, softened
  • 1 cup packed light brown sugar
  • 1 egg, plus 1 egg yolk, at room temperature
  • 3 teaspoons vanilla extract
  • 2 cups flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups milk chocolate chips, plus about 1 tablespoon to sprinkle over the top

For the vanilla buttercream & decoration

  • 4 tablespoons butter, softened
  • 3/4 cup powdered sugar
  • 2 teaspoons vanilla extract
  • Multicolored sprinkles

Preparation

Preheat oven to 350 degrees. Spray an 8-inch round cake tin with baking spray and set aside.

In a mixer fitted with the paddle attachment, cream butter and brown sugar until fluffy, about 3 minutes. Add egg, egg yolk, and vanilla extract and beat to combine. Add flour, cornstarch, baking soda, and salt and beat until just combined; be careful to not over-mix the dough. Stir in chocolate chips.

Press dough evenly into the baking tin; cover loosely with foil and bake for 25-30 minutes, until a cake tester comes out mostly clean with a few moist crumbs. You can remove the foil for the last 5 minutes or so of baking, but be very careful about your edges! Cool completely in the tin, then turn out onto your serving plate.

While the cookie cake cools, make your buttercream: Beat butter and powdered sugar on low speed until the sugar is completely incorporated into the butter. Add vanilla extract and beat to completely combine. Fit a piping bag with a large plain tip (I use the Wilton M1) and pipe a star border around the edge of the cake; I also piped my 48 in the center. Add sprinkles if desired.

Store in an airtight container at room temperature for a few days; this treat holds its moisture pretty well. Makes about 9 servings.

Creamsicle Layer Cake

Creamsicle – that amazing combination of orange and vanilla – is one of my absolute favorites. I’ve made many treats in this classic flavor, including creamsicle cupcakes, creamsicle cut-out cookies, and creamsicle pound cake, all with rave reviews.

This creamsicle layer cake is a twist on a lemon blackberry cake I made many years ago, and it was delicious. I’m only sorry I didn’t take a photo of the top before I cut it, because I piped on some lovely orange flowers that sort of reminded me vaguely of the truffula trees from The Lorax.  Just one thing to note: the method of mixing the cake might seem odd, but it’s a real technique called “reverse creaming,” where you combine the dry ingredients first, then slowly mix in the butter before adding the wet ingredients. The goal is to create a more tender crumb, which this cake definitely has. 

Ingredients

For the cake 

  • 1 1/2 cups sugar
  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 4 eggs, at room temperature
  • 1 cup milk
  • 1/4 orange juice
  • 1/4 cup vegetable oil
  • zest of 2 cara cara oranges
  • 1 teaspoon vanilla extract
  • scant 1/8 teaspoon fiori di sicilia (or 1/4 teaspoon orange extract)
  • 12 tablespoons butter, slightly softened but still cool, cut into pats 

For the frosting

  • 1 1/4 cups (20 tablespoons, or 2 1/2 sticks) butter, at room temperature 
  • 4 1/2 – 5 cups powdered sugar 
  • 1 tablespoon vanilla extract
  • 2-3 tablespoons orange juice
  • scant 1/8 teaspoon fiori di sicilia
  • Orange and green food coloring

Preparation

Preheat oven to 350 degrees. Lightly grease two 8-inch round cake pans, line the bottoms with parchment, then grease the parchment and lightly flour the pans.

In your stand mixer, combine the sugar, cake flour, baking powder, and salt; beat for 30 seconds to combine. 

In a glass measuring cup, combine eggs, milk, vegetable oil,  orange juice, orange zest, vanilla extract, and fiori di sicilia. Whisk to combine; set aside while you add your butter in the next step.

 With the mixer running on low, add butter to the dry ingredients one pat at a time, until the mixture looks like coarse sand. 

Add half the egg mixture and beat on medium speed for 1 1/2 minutes, then scrape down the bowl and add the remaining egg mixture in two batches, beating for about 30 seconds after each.

Pour batter into prepared pan and bake for 25-30 minutes, until a cake tester comes out clean.

Cool in pan for about 10 minutes, then remove from pan and place on a wire rack to cool completely before frosting.

To make frosting, beat butter and powdered sugar on low speed until the sugar is fully incorporated into the butter. Add vanilla extract, 2 tablespoons orange juice, and fiori di Sicilia, beating to combine completely. If necessary, add another tablespoon of orange juice – you want the consistency to be pipable, so not too soft or too stiff.

Reserve about 1/2 cup of frosting and tint it orange; reserve another 1/4 cup and tint it green. The rest of the frosting can remain white. 

To assemble and frost your cake, place one cake layer on your serving plate. Frost the cake to just shy of the edges so your frosting doesn’t squish out when you place the second layer on top. Top with the second layer and frost the top and sides of the cake to create as smooth a surface as you can. 

To make my design, I used the Wilton 5 small plain tip to pipe flower stems of various heights, then used the Wilton 21 medium star tip to pipe various sizes of flowers. I used the Wilton 352 leaf tip to add leaves and grass. I also piped a border of flowers around the bottom of the cake and added a leaf every few inches. 

Once frosted, store your cake in an airtight container at room temperature for 2-3 days. Makes about 9 servings, depending on how thick your slices are. 

Almond Bundt Cake

The latest adaptation of my amazing poppy seed cake comes in a simple almond version, but it’s incredibly delicious. I’ve made this recipe in so many flavors, but neglected almond (one of my faves) until now, and it turned out very well.

The next time I make this, I plan to pair it with a fudgy chocolate icing like on this vanilla version; I feel like that would make a great flavor combination, because chocolate and almond are good flavor friends. Stay tuned!

Ingredients

For the cake

  • 3 cups flour
  • 2 1/2 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs, at room temperature
  • 1 1/2 cups whole milk
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 teaspoons almond extract
  • 1 teaspoon butter extract
For the icing
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons almond extract
  • 2-3 tablespoons water

Preparation

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt tin.

In a large bowl, combine flour, sugar, baking powder, and salt; set aside. In another large bowl, whisk together eggs, milk, vegetable oil, and extracts. Stir in flour in three batches, mixing to combine completely.

Pour batter into prepared tin and bake for 50-60 minutes or until a cake tester comes out clean. Cool in tin for about 15 minutes, then turn out onto a wire rack to cool completely.

To make the icing, combine powdered sugar, vanilla extract, almond extract, and 1 tablespoon water; add enough additional water to make a thick but pourable icing. Pour over cake and allow to drip down the sides. Allow icing to set before serving.

Store in an airtight container at room temperature for several days; this cake stays moist for at least a few days.

Creamsicle Cupcakes

These are some of the most popular cupcakes I’ve ever baked. Seriously, people raved not just about the flavor (which can transport you back to your childhood summers in one bite) but the texture as well. I say a good recipe goes a very long way, and this is based on one I found at Sally’s Baking and have adapted into multiple different flavor combinations – but this might be the best one yet.

If you don’t have fiori di Sicilia, that’s okay – you can use orange extract for a similar flavor. But I highly recommend visiting King Arthur Baking to buy some – it goes a long way in the flavor department and lasts a while because you only need a few drops, or at most about 1/8 of a teaspoon, at a time. Also, I prefer Cara Cara oranges for most baking, but you can use regular navel oranges if they’re not available.

Ingredients

For the cupcakes

  • 1 2/3 cups flour (spooned and leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 cup sugar
  • 1 egg, at room temperature
  • 1/4 cup vanilla yogurt
  • 3/4 cup milk
  • 2 teaspoons vanilla extract
  • Zest of 1 medium Cara Cara orange
  • Scant 1/8 teaspoon fiori di Sicilia (sub in 1/2 teaspoon orange extract if necessary)

For the frosting

  • 12 tablespoons butter, at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Scant 1/8 teaspoon fiori di Sicilia (sub in 1/2 teaspoon orange extract if necessary)
  • 2-3 teaspoons orange juice
  • 2-3 drops yellow and red food coloring for orange tint

Preparation

Preheat oven to 350 degrees. Line two cupcake tins with paper liners; my batch made 17 cupcakes.

In a large bowl, combine flour, baking powder, baking soda, and salt; set aside. In a microwave-safe bowl, melt butter, then add sugar and stir to combine; mixture will be grainy. Refrigerate for 1 minute, then remove and add egg, yogurt, milk, vanilla extract, orange zest, and fiori di Sicilia. Stir into the flour mixture until no lumps remain.

Using a 2-inch cookie scoop, scoop batter into tins and fill about 2/3 to 3/4 full. Bake for 20-24 minutes, until a cake tester comes out clean. Remove from oven and place cupcakes on wire racks to cool completely.

To make frosting, beat butter and powdered sugar on low speed until the sugar is fully incorporated into the butter. Add vanilla extract, fiori di Sicilia, and orange juice and beat to combine completely. Add yellow and red food coloring one drop at a time, mixing to reach your desired tint. Fit a large piping bag with a large star tip (I use the Wilton M1) and pipe swirls of frosting onto cupcakes. Store in an airtight container at room temperature for 2-3 days.

Copycat Hostess Chocolate Cupcakes

As far as snack cakes go, Hostess is pretty much the top of the line. No offense to Little Debbie, which was my grandma Zella’s favorite (and she’s the one who taught me to bake), or to Tastykake, which I never went for much. But Hostess has my heart forever because of these cupcakes. If you’ve never had one, you’re missing out on one of life’s greatest treats. And seriously, were you raised by wolves? Who’s never had a Hostess cupcake?

Anyway…these cupcakes are a combination of my standard chocolate cupcake recipe, filled with a vanilla cream filling and topped with a delicious fudge icing; I even piped the little loops on the tops with vanilla buttercream. You’ll have some frosting left over, as well as cupcake cores, so you can make yourself a little trifle if you like – just add some pudding and you’ll be in business.

Ingredients

For the cupcakes

  • 1 1/2 cups flour
  • 3 tablespoons cocoa powder
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla
  • 3 tablespoons vegetable oil
  • 1 cup water

For the filling

  • 4 tablespoons butter, softened
  • 1/4 cup shortening
  • 1 3/4 cups powdered sugar
  • 1/2 tablespoon vanilla extract

For the fudge frosting

  • 4 tablespoons melted butter
  • Scant 1/4 cup milk
  • 3 cups powered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon vanilla extract

For the vanilla buttercream loop decoration

  • 2 tablespoons butter, at room temperature
  • 1/2 cup plus 6 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons milk

Preparation

Preheat oven to 350 degrees. Line cupcake pans with paper liners; my recipe made 16 cupcakes.

In a large mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt. Mix until well-blended, then make three wells for the wet ingredients.

Place vinegar, vanilla, and vegetable oil into the wells; add water and mix until the batter is smooth. The mixture will bubble up slightly when you add the water, so just keep mixing until you get a smooth consistency in the batter, which will be fairly thin.

Using a 1/4 cup measure, fill cupcake wells about half full. Bake for 18-22 minutes, until a cake tester comes out clean. Cool in pan for a few minutes, then remove from pan and cool completely on wire racks. Cool completely before filling and frosting.

While cupcakes are cooling, make your filling. Beat together butter and shortening, then add powdered sugar in small batches, beating until combined.  Once all sugar is incorporated, beat on medium speed for two minutes. Add vanilla and beat to combine. Place in a piping bag fitted with a 1/4 inch plain tip.

Core your cupcakes: You can do this either with a cupcake corer, or with a paring knife, which is what I do because I’m not into single-use kitchen utensils (no judgement, I just don’t have the room). To use the knife method, cut into the center of each cupcake at a 45-degree angle, about 1/8 to 1/4 inch in from the edge, all the way around. Remove the core and cut away all but the top 1/4 inch, leaving a small disc of cake. Reserve the scraps for a little trifle or other treat. Fill the cupcakes, leaving just a bit of room at the top. Place the cake disc back on top to cover the filling.

To make the fudge frosting, sift together powdered sugar and cocoa powder – this will keep little bits of cocoa from clumping together in your frosting. Add melted butter, milk, and vanilla extract and stir until smooth; you can add additional milk, about 1 tablespoon at a time, for a more spreadable consistency. You’ll have some frosting left over from this recipe, which is great for spreading on graham crackers or mixing with your cored cupcake scraps in a trifle, as I mentioned above. Spread on the cupcakes to make as smooth a surface as you can.

To make the vanilla buttercream for the loop decoration, beat butter on medium speed, until light and fluffy. Add powdered sugar, then beat on low speed until all of the sugar is incorporated into the butter; this will take a few minutes, and you’ll need to scrape the bowl a few times to get all of the sugar to incorporate properly, since you’re working with such a small batch. Once sugar is incorporated, beat on medium speed for 2-3 minutes. Add vanilla extract, and milk, then beat for another 1-2 minutes. Place in a piping bag with a 1/8 inch plain tip and pipe loops onto each cupcake. You’ll have some vanilla buttercream left over too.

Store in an airtight container at room temperature for 1-2 days; these cupcakes are super moist and can get sticky after a day or so. Makes 16.

Orange Pound Cake

This pound cake recipe is my go-to Bundt recipe. I’ve made it as a poppy seed cake (the original, which I found at Taste of Home and apparently won grand champion at the North Dakota state fair, not that I’m surprised), a lemon cake, a lemon poppy seed cake (which somehow I managed not to blog…stay tuned), a creamsicle cake, a vanilla cake with fudge icing, and this, an orange cake, for this year’s Mother’s Day. I’m a wee bit behind on the blog posts.

Anyway, I use cara cara oranges when I bake, which are sweeter, but you can use regular navel oranges if that’s all you can find. And while I think you can find orange extract in most grocery stores, mine comes from Penzeys in Pittsburgh’s Strip District. Also, don’t skip the butter extract in this recipe; it adds amazing flavor to the cake.

Ingredients

For the cake

  • 3 cups flour
  • 2 1/2 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs, at room temperature
  • 1 1/2 cups whole milk
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 1/2 teaspoon butter extract
  • zest of 2 medium oranges

For the icing

  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons orange juice

Preparation

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt tin.

In a large bowl, combine flour, sugar, baking powder, and salt; set aside. In a large, 4-cup glass measuring cup, whisk together eggs, milk, vegetable oil, vanilla extract, orange extract, and orange zest. Stir wet ingredients into dry ingredients to completely combine.

Pour batter into prepared tin and bake for 50-60 minutes or until a cake tester comes out clean. Cool in tin for about 15 minutes, then turn out onto a wire rack to cool completely.

To make the icing, combine powdered sugar, vanilla extract, and 2 tablespoons orange juice; add enough additional juice to make a thick but pourable icing. Pour over cake and allow to drip down the sides. Allow icing to set before serving.

Store in an airtight container at room temperature for several days; this cake stays moist for a very long time.

Chocolate Mint Cupcakes

Controversial statement: Of all the ice creams in the world, mint chocolate chip is an occasional choice of mine, not a go-to. And if I’m having it, it’s the Breyer’s version that isn’t tinted green, buy rather just white ice cream with flecks of dark chocolate throughout.

I know, I know, some people are mint chocolate chip loyalists, eating nothing but it whenever they go near a scoop and preferring the green kind. It’s tasty, sure, but I’m more of a vanilla ice cream with a caramel swirl or peanut butter cups in it kind of woman (or both), or just a vanilla ice cream over a brownie kind of woman. In any case, these treats have a very subtle flavor, more like an Andes candy than the classic parlor treat. Mint extract is pretty strong, so use it sparingly and add a smaller amount at first, then taste as you go to make sure it’s not overpowering.

Ingredients

For the cupcakes

  • 1 1/2 cups flour
  • 3 tablespoons cocoa powder
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla
  • 1/4 teaspoon mint extract
  • 3 tablespoons vegetable oil
  • 1 cup water

For the frosting

  • 12 tablespoons butter, at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • About 1/8 to 1/4 mint extract, to taste
  • 1 teaspoon milk
  • Miniature chocolate chips, for garnish

Preparation

Preheat oven to 350 degrees. Line cupcake pans with paper liners; this recipe makes 14-15 cupcakes depending on how full the wells are.

In a large mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt. Mix until well-blended, then make three wells for the wet ingredients.

Place vinegar, vanilla, mint extract, and vegetable oil into the wells; add water and mix until the batter is smooth. The mixture will bubble up slightly when you add the water, so just keep mixing until you get a smooth consistency in the batter, which will be fairly thin.

Using a 1/4 cup measure, fill cupcake wells about half full. Bake for 18-22 minutes, until a cake tester comes out clean. Cool in pan for a few minutes, then remove from pan and cool completely on wire racks. Cool completely before frosting.

To make the frosting, place butter and powdered sugar in a mixing bowl with the paddle attachment and beat on low until all the sugar is incorporated into the butter. Add vanilla extract, 1/8 teaspoon mint extract, and milk and beat to combine. Taste and add more mint extract if you like – I added a few more drops to mine, but not a full 1/8 teaspoon more because I wanted to keep it subtle. Fit a piping bag with a large star tip (I use the Wilton 1M) and pipe frosting onto cupcakes; sprinkle mini chocolate chips on the top. Store in an airtight container at room temperature for 2-3 days.