So, finally I have actual photos. =]
STORY: These cupcakes were made on request as a birthday batch for friends of our family. They requested Annie’s Eats’ Orange Vanilla Bean cupcakes, though they said I didn’t have to make the candied oranges because they were too much trouble. They weren’t too much trouble. So I made them, anyway. =] Actually, I made them first.
HOW IT TURNED OUT: Fantastic. They were a huge hit with the recipients and at home. The buttercream wasn’t overly sweet, but tasted very creamy. The cakes weren’t as moist as I would’ve liked, but I wouldn’t call them dry either. The candied oranges, after tasting, didn’t make it onto all of the cakes. Personally, I thought they were more like sugary globs than oranges.
I topped half of the dozen I gave to friends, and one of the ones at home, and had them available if people around the house wanted to eat them or put them on their cupcakes. (My mom ended up making an orange mojito with some of the syrup and an orange.) The cupcakes I froze didn’t include oranges. Without the oranges, I loved them. =]
Orange Vanilla Bean Cupcakes
For the cupcakes:
1 cup (16 tbsp.) unsalted butter, at room temperature
2 cups sugar
2 vanilla beans, split lengthwise
2 tbsp. finely grated orange zest
4 large eggs
1½ cups heavy cream (or whole milk)
½ cup freshly squeezed orange juice
2 tbsp. vanilla extract
4 cups all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
For the candied oranges:
1½ cups sugar
1½ cups water
About 30 small, thin orange slices
For the frosting:
1½ cups plus 2 tbsp. (3 sticks plus 2 tbsp.) unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
Pinch of salt
1 vanilla bean, split lengthwise
1 tsp. vanilla extract
2 tbsp. heavy cream
To make the cupcakes, preheat the oven to 350˚ F. Line cupcake pans with paper liners. In the bowl of an electric mixer, combine the butter and sugar. Scrape the seeds from the vanilla bean pods and add to the bowl. (Save pods for another use, or discard.) Add in the orange zest. Beat the mixture on medium-high speed until light and fluffy, about 2-3 minutes. Blend in the eggs one at a time, mixing well after each addition.
In a liquid measuring cup, combine the cream, orange juice, and vanilla. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In three additions, add the dry ingredients to the mixer bowl, alternating with the cream mixture. Mix each addition on low speed just until incorporated, beginning and ending with the dry ingredients. Divide the mixture between the prepared cupcake liners, filling each about ¾ full. Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes.
To make the candied orange slices, combine the sugar and water in a medium saucepan over medium-high heat. Heat the mixture until the sugar dissolves. Add the orange slices to the mixture so that they are in a single layer (none overlapping), reduce the heat to medium-low and let simmer about 20 minutes, turning the slices at least once so both sides are candied. Remove from the heat. Store in a container with the syrup until ready to use. (You can repeat using the same syrup for additional batches if pan does not accommodate all the slices in a single layer.)
*Note: I found the little clementine oranges to be just the right size for garnishing cupcakes, but you can use any type of orange you like.
To make the frosting, add the butter to the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until smooth, about 1 minute. Add the confectioners’ sugar to the bowl and mix on medium-low speed just until incorporated. Scrape the seeds from the vanilla bean pod into the bowl and add in the salt. Continue to beat on medium-high speed until smooth, about 1-2 minutes. Mix in the vanilla extract and heavy cream on low speed just until incorporated. Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4 minutes.
Transfer the frosting to a pastry bag fitted with a decorative tip (I used a large, unlabeled closed star tip). Pipe a swirl of frosting on top of each cupcake and garnish with a candied orange slice.
cake: I used one old vanilla bean (pod) and one fresher one.
I felt like I got more beans out of the older one, but maybe that was because I had to break it into smaller pieces.
I saved my pods to make vanilla sugar with.
I used two different oranges, one navel and one that was unlabeled, but tasted a lot sweeter, which made up half of the zest and half of the freshly squeezed orange juice. There was more than enough batter for 28 cupcakes, probably 29 if you separate more evenly than me.
I used clementines, in two shifts. With four clementines we only managed to make about 18 slices, so if I had liked these (which I didn’t) I would’ve wanted at least two more clementines to slice. The resulting candied oranges are gooey and could probably use straining before using to top a cupcake.