Friday, January 23, 2009

ORANGE CUPCAKES with White Chocolate Frosting

6 tbsps butter, softened
1/2 cup sugar
1 tbsp freshly grated orange peel
3/4 tsp baking powder
1/2 tsp baking soda
1 large egg
1/3 cup sour cream
1/4 cup orange juice
1 cup all-purpose flour

Preheat oven to 350 degrees. Line 12 muffin cups with paper liners. Set aside.

In a large mixing bowl, use electric mixer to beat the butter, sugar, orange peel, baking powder and baking soda together until fluffy. On low speed, beat in the egg, then sour cream, then orange juice. At this point the batter will look curdled. Beat in the flour to blend. Spoon into the paper lined muffin cups. Bake at 350 degrees for 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack. Then frost with White Chocolate Frosting; recipe below.

White Chocolate Frosting:

1 cup white chocolate chips
1 stick butter, softened
2 cups confectioners' sugar
2 tbsps orange juice

Melt chips as directed on the package; cool slightly. Using a rubber spatula, scrape the melted chips into a large bowl. Add the butter to the chips and beat with electric mixer to combine. Add the powdered sugar and orange juice. Beat the mixture on low speed until all is blended. Increase the speed to high and beat for about 2 minutes until the mixture is fluffy. Add a few more drops of juice if needed to get the right consistency for spreading. Tint frosting yellow or a light orange, if desired.


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