Blood Curdling Screams Orange Cupcakes
These cupcakes are all treats and no tricks. You’ll scream with delight at how wonderful they are.
Cooking Time: 20-23 Servings: 24
Products needed:
The Olive Scene Blood Orange Fused Olive Oil
Ingredients:
For the Cupcakes:
2 cups granulated sugar
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon kosher or fine sea salt
Zest from one blood orange
2 large eggs, at room temperature
1 cup milk
½ cup The Olive Scene Blood Orange Olive Oil
1 teaspoon vanilla extract
1 cup boiling water
For the Frosting:
4 oz (½ package) cream cheese
½ stick unsalted butter
1 tablespoon The Olive Scene Blood Orange Olive Oil
1 teaspoon vanilla extract
4 cups powdered sugar
1-2 drops orange food coloring (optional)
Directions:
Preheat oven to 350 F.
Line two cupcake pans with paper liners and set aside.
In a large bowl or the bowl of a stand mixer, stir together flour, sugar, cocoa powder, baking soda, baking powder and salt.
Stir in orange zest.
Add eggs, milk, oil, and vanilla and beat on medium speed for about two minutes.
Mix in boiling water and try not to panic at how thin the batter is.
Divide batter evenly between prepared muffin tins, filling cups 2/3 to 3/4 full.
Bake 20-23 minutes, until a toothpick inserted in the center comes out clean.
Cool in pans for five minutes, then remove to racks to cool completely.
To make the frosting, beat cream cheese on medium speed until light and fluffy, about two minutes.
Add butter and continue beating until well-combined and fluffy, about two minutes.
Beat in the oil and vanilla until combined.
Slowly add powdered sugar, several tablespoons at a time, beating each addition until well-combined and scraping down the sides of the bowl as necessary.
Add food coloring if using.
Frost the cupcakes.