Orange Cupcake. By abakedcre via flickr.
Chef Renee Marton concocted these cupcakes. They’re sure to please Mom on her special day. Combine with a gift certificate to a day spa, and you’ll have one happy mom!
Orange, Pecan and Toasted Coconut Cupcakes
Preheat oven to 350°F.
2 cups all-purpose flour
3 tsp. baking powder
1 cup butter, room temperature
3/4 cup sugar
1/4 cup coarsely ground pecans (don’t overprocess, or they will become oily)
Zest of 1 orange
1/3 cup orange juice
1 cup shredded coconut, toasted (5-7 minutes at 350F)
1 cup chopped pecans, toasted (same as above)
Line two cupcake pans with cupcake papers (24 cupcakes)
Whisk together flour, baking powder, and salt; set aside. In a large mixing bowl, using an electric beater, cream sugar and butter until light and fluffy.
Beat in eggs, one at a time, beating well after each addition.
Reducing the speed of the mixer, alternatively add the flour with ground pecans and orange juice. Mix until just blended.
Portion the batter between the cupcake holders. Don’t overfill the cups– the cupcakes will rise, and you need room for the icing later. Bake 15 minutes, or until golden brown. Do not overcook.
Transfer cupcake pans to racks and cool for 15 minutes. Remove cupcakes from pan and cool completely.
Fast Orange Buttercream Icing
8 oz. unsalted butter, softened
4 oz. granulated white sugar
2-4 oz. orange juice
1 egg yolk
pinch of salt
1 cup powdered sugar
½ teaspoon vanilla extract
2 Tbsp Cointreau or Grand Marnier
Zest of 1 orange
In a food processor or with an electric mixer, add the butter, egg yolk and granulated sugar. Blend until well incorporated and fluffy. Slowly add powdered sugar and 2 ounces of orange juice in alternating amounts. Scrape down the sides of the bowl as you work. Add salt, vanilla, orange zest and liqueur.
If the mixture is not easily spreadable, add the other 2 ounces of orange juice, one ounce at a time. Mix well, and taste for seasoning.
Decorate each cupcake with the icing, and sprinkle with toasted pecans and toasted coconut.