Divided Cupcake: Orange and Orange Tinted with a Vanilla Buttercream Center and a Swirl of Vanilla Buttercream
In celebration of the end of summer, I drew inspiration from a nostalgic ice cream treat: The Creamsicle. The orange sherbet goodness and vanilla ice cream make for a delightful taste combination. What a perfect cupcake!
While on holiday to the States, a friend of mine saw this amazing little Sweet Creations cupcake divider and brought one back to me! Oh heavens - you bet I want to put this to good use. This cupcake seemed like the perfect platform for the test kitchen. It only took about six cupcakes to dial-in my technique to keep things from being a big mess.
I prepared my Orange Cake batter; however, knowing the Creamsicle is sherbet - I decided to reduce the orange flavor and only used half of what the recipe calls for in all things orange related. For example, instead of zesting two oranges, I only used one. We did look at the market for orange yogurt, but found none. I stayed the course with plain yogurt. It worked beautifully.
Yield: triple-layer, 8" or 9" round cake or approx 26-30 cupcakes
- 3 ½ c. flour, all-purpose
- 1 t. baking soda
- ½ t. baking powder
- ½ t. salt
- 1 c. salted butter, softened (2 sticks)
- 2 c. sugar
- 3 eggs
- 2 T orange zest (1-2 large oranges)
- ½ c. orange juice (juice from 1 large orange)
- 1 t. orange extract
- 1 ½ t. vanilla extract, clear
- 2 c. plain yogurt or sour cream
- Preheat oven to 350°F. Prepare cake rounds with non-stick cooking spray or line cupcake tin with paper cupcake liners.
- Combine dry ingredients (flour, baking soda, baking powder, salt) in medium bowl; set aside.
- In large mixing bowl cream butter, add sugar until smooth. Add eggs one at a time, beat thoroughly after each addition then beat until fluffy.
- Add orange zest and fresh orange juice; mix well. Add orange extract, mix. Add vanilla extract, mix.
- Alternately add flour and yogurt. Mix well, until just combined.
- Batter is thick. Divide evenly among 8" rounds or fill cupcake tin 3/4 full - use an ice cream scoop.
- Bake cakes approx. 32-37 minutes; bake cupcakes approx. 21-25 minutes.
- Cool cake rounds for 10 minutes before removing cake to cooling rack; remove cupcakes after allowing to cool 4-5 minutes.
- Batter does not rise significantly.
- Frost when completely cool.
After the cupcakes were cooled, I cored the center and filled with each with delicious vanilla buttercream. Topping each little cake with a generous swirl of the same buttercream seamed natural.
I debated on whether to add the popsicle stick. In the end, I added it to most - I mean really, this is an ice cream treat inspired cupcake... I like to aim for authenticity. I like the look.
This sweet little cupcake is a yummy bite to mark the end of summer and look toward fall. I can do that. Especially since I have my life partner and my family and sobriety.