Best Orange Cardamom Cupcakes With Vanilla Frosting Recipes

Orange Cardamom Cupcakes image

Provided by chia2160

Categories Dessert

Time 50m

Yield 33 cupcakes

Number Of Ingredients 19

nonstick cooking spray
4 1/2 cups cake flour
3 1/2 teaspoons ground cardamom
2 1/4 teaspoons baking powder
3/4 teaspoon salt
9 large eggs
1 1/2 teaspoons orange zest
1 teaspoon vanilla extract
2 teaspoons orange flower water
2 1/4 cups unsalted butter (41/2 sticks)
3 3/4 cups sugar
1 cup buttermilk
3 cups butter
2 1/2 lbs confectioners' sugar
3 tablespoons whipping cream
1 1/2 teaspoons vanilla extract
1 teaspoon vanilla
1 teaspoon almond extract
6 drops yellow food coloring

Steps:

Preheat oven to 325°F.
Spray insides of paper molds with spray.
Arrange on 2 baking sheets.
Sift flour, cardamom, baking powder and salt into a large bowl.
Whisk eggs, orange peel, flower water, and vanilla in a bowl.
In a medium bowl beat butter with an electric mixer, gradually add sugar, beating well.
Add egg mixture.
Beat in dry ingredients alternating with buttermilk.
Spoon 1/3 cup batter into each paper mold.
bake about 25 minutes, switching racks after 12 minutes.
Transfer to racks to cool completely.
For frosting, beat butter until softened, beat in sugar, cream, vanilla.
Divide into 2 bowls.
Add vanilla to one bowl; stir.
Add almond extract and food coloring to the other bowl; stir.
Frost cupcakes,.
Enjoy.

Nutrition Facts : Calories 578.5, Fat 31.4, SaturatedFat 19.4, Cholesterol 137.5, Sodium 226.4, Carbohydrate 72.4, Fiber 0.4, Sugar 57, Protein 3.9

Orange-Cardamom Cupcakes with Vanilla Frosting image

Yield Makes 33

Number Of Ingredients 13

33 2 1/2-inch-wide by 1 1/2-inch-high paper panettone molds
Nonstick vegetable oil spray
4 1/2 cups cake flour
3 1/2 teaspoons ground cardamom
2 1/4 teaspoons baking powder
3/4 teaspoon salt
9 large eggs
1 1/2 tablespoons grated orange peel
1 tablespoon vanilla extract
2 teaspoons orange-flower water*
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
3 3/4 cups sugar
1 cup buttermilk

Steps:

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325°F. Lightly spray insides of 33 paper molds with nonstick spray; arrange molds on 2 large rimmed baking sheets.
Sift flour, ground cardamom, baking powder, and salt into large bowl. Whisk eggs, orange peel, vanilla, and orange-flower water in bowl to blend. Using electric mixer, beat butter in another large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in egg mixture in 3 additions. Beat in dry ingredients in 4 additions alternately with buttermilk, scraping bowl occasionally.
Spoon 1/3 cup batter into each paper mold. Bake cupcakes until puffed and tester inserted into center comes out clean, reversing sheets after 12 minutes, about 25 minutes total (cupcakes may not brown on top). Transfer cupcakes to racks; cool completely.
Frost orange cupcakes with vanilla frosting. (Can be made ahead. Arrange cupcakes in deep disposable roasting pans. Cover pans with foil. Refrigerate up to 2 days, or store at room temperature 1 day. Bring chilled cupcakes to room temperature before serving.)
Decorate cupcakes with mini roses up to 4 hours before serving.
*A flavoring extract sold at liquor stores and in the liquor section or specialty foods section of some supermarkets.