It's not that I can't cook. I just don't really want to. I am perfectly happy eating a bowl of cereal for dinner. Or a box of rice. Or a sandwich. Basically, I don't like to put much effort into eating. If it takes longer than five minutes to make something, count me out.
For Jonathan's birthday he really, really, really wanted orange cupcakes with orange cream cheese icing. So, being the dutiful wife that I am, I dusted off the Kitchen Aid mixer and put my baking skills to the test.
Here's the result:
Not gonna lie, these cupcakes were pretty Y-U-M. And -the best part- they were not difficult to make. They would be perfect for a Tennessee Vols tailgate.
Here's the recipe for 24 delicious cupcakes (I only made 12).
For the cupcakes
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
14 tablespoons unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 teaspoons pure orange extract
1 tablespoon grated orange zest
1 1/2 cups whole milk
For the frosting
One 8-ounce package cold cream cheese, cut into chunks
4 tablespoons unsalted butter, at room temperature
2 teaspoons grated orange zest
1 teaspoon pure orange extract
2 cups confectioners’ sugar
Make the cupcakes
1. Put a rack in the center of the oven and preheat the oven to 350°F. Line 24 muffin cups with foil or paper cupcake liners.
2. Whisk together the flour, baking powder, and salt in a medium bowl.
3. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Beat in the orange extract and zest. On low speed, beat in the flour in three additions, alternating with the milk in two additions and beating just until incorporated.
4. Spoon the batter into the muffin cups, filling each cup about two-thirds full. Bake for 17 to 19 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely. (The cupcakes can be baked up to 1 day ahead and stored in an airtight container at room temperature.)
Make the frosting
1. In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed until light and creamy. Beat in the orange zest and extract. On low speed beat in the confectioners’ sugar in two additions, beating until smooth.
2. Spread the frosting generously over the cupcakes. Or, transfer the frosting to a pastry bag fitted with a large star tip and pipe a generous swirl of frosting onto each cupcake. (The frosted cupcakes can be stored in an airtight container in the refrigerator for up to 2 days; bring to room temperature before serving.)
