Cupcake Tuesday-Orange Burst Cupcakes

Tuesday.  It’s such an interesting day isn’t it.  It’s kind of a boring day really.

Tuesday isn’t Monday so we don’t dislike it, it isn’t Wednesday so we aren’t working our way over the last of the “hump” and it’s not Friday so we don’t love it.  Tuesday and Thursday are just days in the midst of a week in which nothing much seems to happen.

Unless you live my life, and attend church every Tuesday night and often bring cupcakes.  There is a reason that I picked Tuesday as cupcake day here on Hairbows and Butter.  It’s because in real life Tuesday usually is cupcake day.

On Monday nights I almost always make a batch of cupcakes to share with my church folk the next day.  It’s become some what of a tradition, it’s pretty great!

These particular cupcakes were not however made on a Monday night, nor were they distributed on a Tuesday night.  They were in fact made on a Sunday morning while I was getting ready to leave for camp.  They were out for all to eat throughout the week of camp and were gone on Friday.

They’re pretty yummy, if I do say so myself!

Orange Cupcakes

makes 24 cupcakes

2 sticks room temperature butter

1 cup sugar

2 eggs

zest of one orange

vanilla

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

salt

2 1/2 cups flour

1 cup sour cream

cubed orange if you so desire

Preheat oven to 350 and line two cupcake pans.

In a large bowl combine the butter and the sugar.  Using a mixer whip until fluffy, about 2 minutes.  When the mixture is light, add in the eggs, one at a time beating well after each addition.

Add the orange zest, vanilla, baking soda, baking powder and salt.  Mix briefly.

Measure out the flour and the sour cream.  While the mixer is on low add in 1/3 of the flour and mix until incorporated.  Next, add 1/2 of the sour cream and mix, repeat the process with another 1/3 of the flour and then 1/2 of the sour cream ending with the last 1/3 of the flour.

Scrape the sides, add the fresh orange if desired and mix one last time.

Scoop into cupcake liners, about 2/3 of the way full (I used a 2 oz. scoop to measure).

Bake for 18-20 minutes or until the tops are golden brown and a toothpick comes out clean.

Allow to cool.

Orange Cream Cheese Frosting

2 8 ounce blocks cream cheese

1 stick room temperature butter

zest of one orange

3-4 cups powdered sugar

1 tablespoon fresh orange juice if needed

In a medium bowl add the in the cream cheese and the butter.  Mix until well incorporated and fluffy, this will take 2-3 minutes.

Add the orange zest and mix well.

Turn the mixer to low and slowly add in the powdered sugar until your desired consistency is reached.  I find that it’s best to do this 1/2 cup at a time.

If you desire more orange flavor or need to thin out the frosting a bit go ahead and add the orange juice and mix until combined.

Pipe or frost onto the cooled cupcakes and enjoy!

Love,

Keely

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Cupcake Tuesday-Gluten Free!

So for all of you gluten-free people out there I’m sure you don’t want to hear this, but I’m sad for you! I can’t imagine a life without those perfect baked goods and I’m sure that blogs like mine that just throw them in your face are frustrating to you.

Alas! I have a recipe for YOU! Yes you! And I think that all of your gluten eating friends will also LOVE these cupcakes.

They’re a wonderful balance of chocolate and orange with just a hint of raspberry in the frosting. Oh, and the frosting is pretty bomb, you can’t really go wrong when you mix cream cheese with whipped cream. Oh boy you should be so excited right now, I know I am!

Before we get started, would you ever guess that those are gluten-free? I mean look at how cute they are! Just don’t tell anyone and no one will ever know! (It can be our little secret :))

Also, here’s the deal with this recipe. I get super stressed out when baking gluten-free for someone who NEEDS gluten free! I freak out about contamination from my non-gluten-free kitchen, so I clean all the bowls like two times before I use them, oh and I can’t use my sponge because I use that ALL THE TIME to wash gluten-filled bowls. I also grabbed a clean kitchen towel to wipe everything with, and has anyone else ever noticed that collection of flour on their stand mixer!?! What is that, that needs to go before any of this can happen. Oh and just to be safe, I had this pan from IKEA that has a slightly different shape, I had only used it once so it is now officially dubbed my “Gluten-free-cupcake-pan.” Done.

Ok, so after our little freak out, everything is clean and ready to go! So let’s get going!

Orange Chocolate Gluten-Free Cupcakes

makes 12 cupcakes

Adapted from My Life At Arnold’s

3/4 cup brown rice flour

3/4 cup arrowroot powder

1/2 cup cocoa

1 cup sugar

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons guar gum

1 cup warm water

3 tablespoons oil

vanilla

1 teaspoon apple cider vinegar

2 eggs

zest of 1 orange

The best part about gluten-free baking is that it is incredibly hard to over mix (there is no gluten to develop). I love it! I also love that most recipes can be made with a whisk instead of a mixer.

Preheat oven to 325.

In a medium bowl combine all the dry ingredients (if you don’t have guar gum on hand you can use 1 teaspoon xantham gum. I didn’t have xantham gum and guar gum was cheaper, thus the substitution.)

In a second bowl, combine all the wet ingredients except the eggs.

Add the eggs directly to the dry ingredients, whisk a little bit. (I did this because I was a little bit nervous about the warm water/egg situation).

Finally, pour in the wet ingredients and whisk. Whisk for a while (2-3 minutes).

Put in a line cupcake pan (about 2 oz. in each liner) about bake for 25 minutes.

Success! I was jumping with joy when I pulled these out, I never expect that kind of rise from gluten-free baking.

Raspberry-Orange Whipped Cream Cheese Frosting

adapted from Joy the Baker

1/3 cup heavy cream

4 ounces cream cheese

2 tablespoons agave

1 teaspoon raspberry jam

1 teaspoon orange zest

In a small bowl whip the heavy cream to stiff peaks.

In a medium bowl, beat the cream cheese, agave, jam and orange zest until smooth and light.

Add half of the whipped cream and fold into the cream cheese mixture. Once mixed in add the second half of the whipped cream and gently combine.

Pipe onto to cooled cupcakes and top with a raspberry (optional).

Enjoy!

Love,

Keely

Sunday School-Triple Berry and Citrus Sangria

Ah, sangria.

I have recently entered into a love affair with Sangria.  Who knew that throwing some fruit into some low quality wine would make such a delicious beverage!  Oh, and a touch of vodka never hurt anyone either 🙂

Sangria is quite possibly the easiest drink to make, and you can totally make it in advance and it just gets better!  Perfect party plan.

So let’s get to some sangria making so we can get to sangria drinking!

Triple Berry and Citrus Sangria

serves 8-12 (depending on the size of glass)

3 limes

1 orange

1 pound strawberries

1/2 pound raspberries

1/2 pound blackberries

2 bottles of cheap red wine

1 shooter raspberry vodka

1 shooter strawberry vodka

1 shooter orange vodka

1 bottle sparkling water (not pictured, I used Perrier)

So despite the long list of ingredients this is super simple.  Here’s what you do.

Slice the citrus into wedges (make sure to remove ends).  Add to a large pitcher.

Quarter the strawberries and add to the pitcher.

Pour the raspberries and blackberries into the pitcher.

Open the wine and pour it over the fruit.  Then add each shooter.  Stir gently, try to leave the fruit in tact.

Let sit for at least an hour in the fridge.  Just before serving add the sparkling water.  Serve over ice.

Enjoy! (and be careful)

Have a wonderful Sunday!

Love,

Keely