After a night of Christian teen instructional videos and cupcakes, my birthday has come to a close. I would just like to give thanks to god and Netflix for a full night of moral creepiness. I would also like to thank the Cakemix Doctor for the recipes that make these cupcakes possible. The light orange cake and creamy frosting were very well received and have been characterized as both sophisticated and creamsicle-like.
Orange Chiffon Cupcakes
5 large egg whites
1/2 tsp cream of tartar
1 pkg yellow cake mix
3 large egg yolks
3/4 cup orange juice
1/2 cup cup vegetable oil
1/4 cup thawed frozen orange juice concentrate
1 tsp orange zest
Place rack in center of oven and preheat to 325 degrees. Place muffin liners in muffin pans. Place egg whites and cream of tartar in a medium mixing bowl. Beat with an electric mixer on high speed until stiff peaks form (2-3 minutes). Set bowl aside. Place the cake mix, orange juice, oil, orange juice concentrate and orange zest in a large mixing bowl, and with the same beaters used with the egg whites (no need to clean them) blend on low for 1 minute. Scrape the sides of bowl and continue to blend on medium speed for 2 minutes. Turn the beaten egg whites on top of the batter and fold them ito the batter with a rubber spatula until the mixture is light but well coimbined. Scoop even amounts into muffin cups and bake for 18-20 minutes or until cake springs back to the touch. Remove from oven and let cool. Frost with White Chocolate Cream Cheese Frosting.
White Chocolate Cream Cheese Frosting
6 oz good white chocolate, coarsely chopped
8 oz cream cheese, at room temperature
4 tablespoons of butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups powdered sugar
zest of 1 orange (optional)
Place white chocolate in small sauce pan and melt over low heat for 4 minutes stirring constantly. Remove pan from heat and let cool. Place cream cheese and butter in a large mixing bowl. Beat with an electric mixer for 30 seconds or until well combined. Add melted white chocolate and blend on low for 30 seconds. Add the vanilla and powdered sugar and blend on low for 30 seconds more. Increase the mixer speed to medium and blend for 1 minute or until fluffy. Frost cake sprinkle with orange zest (optional) and refrigerate until serving time.