Tuesday, August 23, 2011
Good grief, Sunkist. What have you done to your oranges??? These must be the sourest navel oranges I have ever tasted. When I bit into the orange, I literally went into shock. The orange was so acidic and sour, I swear I heard my oesophagus sizzle and burn.
I cut open a second one to try, and again ... sour as a lemon! *grimace* What would you have made if you had some impossibly sour oranges on hand? Pray tell. I could only think of using them for baking, so Orange Cupcakes with Orange Curd Cream made their way to our table for tea that day.
(adapted slightly from here)
- 195g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 170g butter, softened
- 225g sugar (I reduced to 190g)
- 1 large egg, plus one large egg yolk (I used 2 whole eggs this time, because they were so small)
- 1 1/2 tbsp orange zest
- 12 tbsp whole milk (I used 6 tbsp milk + 6 tbsp juice)
1. Preheat oven to 190°C and line your muffin tins.
2. In a medium bowl, whisk together flour, baking powder and salt.
3. Using a mixer on medium speed, cream butter and sugar until fluffy for about 2 minutes.
4. Beat in orange zest, then egg and egg yolk. If the mixture curdles, just add 1 tbsp of flour and continue mixing.
5. On low speed, add flour mixture in 3 parts, alternating with milk.
6. Switch mixer to medium and beat for 10 to 15 seconds, just until batter appears uniform. The batter should look thick and creamy.
7. Pour batter into prepared pan and smooth top with spatula or knife.
8. Bake for about 25 minutes, or until it reaches a dark-gold color and an inserted cake tester comes out clean.
Orange Curd Cream
- Orange Curd (substitute lemons with oranges using this recipe)
- Freshly whipped cream
1. After you have whipped your desired amount of cream to soft peaks, add in the orange curd and fold to combine. Cover and refrigerate immediately.
2. It depends how strong you want your cream to taste of orange but I would suggest a ratio of 1 part curd to 3 parts cream (approximately). It worked just right for me. I would also suggest that you consume the cream the same day you make it because it doesn't keep.
Since I had some orange zest leftover, I used it to sprinkle all over the frosted cupcakes (if you can even call that "frosting"!) and topped them with whole walnuts.
Just in case you much prefer lemons to oranges, I have an all-lemony version right here. :)