For the past couple of years, I’ve been wanting to make this recipe! Red velvet cupcakes are so huge, but what about Orange velvet? I’ve never really heard much buzz about them and I was determined to find a recipe to try!
I found several great examples…many being from Tennessee! The University of Tennessee colors are orange and white, so a lot of people make orange velvet cake to honor their team! I found this recipe on the Stirring the Pot blog on knoxnews.com in Knoxville. It turned out being a GREAT recipe and when I took it into work today, I got a lot of compliments and I think it will be a recipe you will want to make a Halloween tradition!
Orange Velvet Cupcakes
Makes approximately 24 cupcakes
– 1/2 cup butter, softened
– 1 1/2 cups granulated sugar
– 2 eggs
– About 1 teaspoon orange powdered food coloring or about 2 ounces liquid food coloring made from yellow food coloring mixed with about 1/8 teaspoon red food coloring
– 1 cup buttermilk
– 2 1/2 cups White Lily all-purpose flour (sifted 3 times)
– 1 teaspoon salt
– 1 teaspoon vanilla
– 1 teaspoon orange extract
– 1 tablespoon vinegar
– 1 teaspoon soda
Beat together softened butter and sugar. Add food coloring and eggs. Beat well. Add buttermilk, flour, salt, vanilla and orange extract. Mix well. Stir in by spoon the vinegar. When well-blended, add soda. Mix well.
Pour batter into cupcake liners. Bake 18 to 24 minutes at 350 degrees. Let cakes cool before icing
I iced using Wilton’s Buttercream Frosting recipe. They turned out really cute and look professional! It’s because I used the 1M tip and got tips from this video!
Wilton Buttercream Frosting
– 1/2 cup solid vegetable shortening
– 1/2 cup (1 stick) butter or margarine softened
– 1 teaspoon clear vanilla extract
– 4 cups sifted confectioners’ sugar (approximately 1 lb.)
– 2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Here’s a few more views of my pretty orange cupcakes!
Hope you enjoy this recipe! Until next time Swellions!