Orange Almond Cupcakes with Fudge Icing
A pillow-soft cupcake filled with orange marmalade and topped with a rich fudge icing, candied orange zest and toasted almonds.
Equipment
- Cupcake Pans recipe makes 24 cupcakes
- Cupcake Liners
- Stand Mixer or hand mixer
- Bowls, measuring cups and spoons
- Potato Peeler
- Apple Corer or knife for digging out center of cupcake
Ingredients
Cupcakes
- 3 Cups All Purpose Flour
- 2 ½ teaspoons Baking Powder
- ½ teaspoon Salt
- 2 Cups Granulated Sugar
- 4 Large Eggs Room Temperature
- ⅔ Cup Vegetable or Canola Oil
- ⅔ Cup Whole Milk Room Temperature
- 2 teaspoon Almond Extract
Candied Orange Peels
- 1 Medium Orange
- 2 Cups Sugar
- 2 Cups Water
- ¾ Cup Sugar
Fudge Icing
- 1 Cup Heavy Cream
- ¼ Cup Light Corn Syrup
- 12 Ounces Bittersweet Chocolate, chopped in chunks
- 6 Tablespoons Unsalted Butter, room temperature Softened
- 3 Tablespoon Slivered Almonds, roasted
Filling
- 1 Jar Orange Marmalade
Instructions
Cupcakes
- Preheat oven to 350℉ (180℃)
- Prepare cupcake pans by placing liners in 24 cavities.
- Combine flour, salt and baking powder in a medium-sized bowl. Whisk well. Set aside for later.3 Cups All Purpose Flour, 2 ½ teaspoons Baking Powder, ½ teaspoon Salt
- In a separate bowl, combine vegetable oil and milk. Set aside for later.⅔ Cup Vegetable or Canola Oil, ⅔ Cup Whole Milk
- Add sugar and eggs to the bowl of a stand mixer. Mix on medium speed for approximately 2 minutes (note a hand mixer or whisk may also be used).2 Cups Granulated Sugar, 4 Large Eggs
- Add almond extract and mix briefly.2 teaspoon Almond Extract
- Add one-third of the flour mixture to the mixing bowl. Mix on low speed until incorporated.
- Add one-half of the milk and vegetable oil to the mixing bowl. Mix until incorporated.
- Add another third of the flour mixture and mix till smooth.
- Add the remaining oil and milk and mix till smooth.
- Finally, add the remaining flour mixture and mix until smooth.
- Fill cupcake liners ⅔ full of batter.
- Bake for 20 - 24 minutes.
Candied Orange Peels (best if made a few days in advance)
- Cut and peel orange into 4 vertical segments. Remove the inner fruit and most of the white pith (the pith is too bitter to use). Cut into ¼-inch-wide strips.1 Medium Orange
- Place peel pieces in a pot with boiling water and boil for 10 minutes. Drain and rinse the peels.
- Bring 2 cups sugar and 2 cups water to boil - stirring to dissolve sugar. Add peel. Reduce heat; simmer until peel is very soft, about 35 - 40 minutes. Drain.2 Cups Sugar, 2 Cups Water
- Toss the peels in granulated sugar on a baking sheet. Separate the pieces and place on aluminum foil. Allow to dry for a few hours. Peels are best if made a few days in advance.¾ Cup Sugar
Fudge Icing
- Place the chocolate in a bowl.12 Ounces Bittersweet Chocolate, chopped in chunks
- Combine cream and corn syrup and bring to a boil.1 Cup Heavy Cream, ¼ Cup Light Corn Syrup
- Pour cream/corn syrup over chocolate. Let stand 2 - 3 minutes, then whisk until smooth.6 Tablespoons Unsalted Butter, room temperature
- Add softened butter and stir until smooth.
- Allow the icing to sit at room temperature and cool until it is firm enough to spread or pipe.
Cupcake Assembly
- Using an apple corer, press down into the center of each cupcake about two-thirds of the way. Twist gently, then lift to remove the core.
- Fill the hollowed center of the cupcake with orange marmalade (use a spoon or piping bag)1 Jar Orange Marmalade
- Spread the fudge frosting over the cupcake or pipe onto the cupcake using a piping tip of your choice.
- Place candied orange peels and slivered almonds on top of fudge icing.3 Tablespoon Slivered Almonds, roasted
- Enjoy!
Nutrition
Calories: 558kcalCarbohydrates: 87gProtein: 3gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 26mgSodium: 166mgPotassium: 131mgFiber: 1gSugar: 69gVitamin A: 343IUVitamin C: 4mgCalcium: 80mgIron: 1mg
Tried this recipe?Let us know how it was!