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These cupcakes are my own spin on an old favorite "red velvet" cake. The orange coloring and flavoring make these a favorite especially during the fall heading into Halloween and Thanksgiving. I created this recipe years ago when I was invited to a friend's Halloween party. It's been a favorite ever since!
Orange Velvet Cupcakes
1 cup plus 2 tbsp. cake flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
2 tbsp. cocoa powder
1 1/4 cups fine sugar
3/4 cups canola oil
1 egg
1 tsp. orange food coloring
1 tbsp. freshly grated orange pith
1/2 tsp. orange extract
1/2 cup buttermilk
1/2 tsp. white vinegar

4 oz. cream cheese
4 tbsp. unsalted sweet butter
1/2 lb. confectioners' sugar
1/2 tsp. orange extract
Cupcakes: Pre-heat oven to 350 degrees. Line a 12-cupcake tin with foils.
Sift the flour, salt, baking soda and cocoa together over a mixing bowl and set aside.
Using the Cuisinart at low speed, beat the sugar and oil together until well incorporated.
Add the egg to the sugar and oil mixture until well incorporated. Then add the pith, extract and vinegar one at a time until well incorporated.
Alternately add the dry mixture and buttermilk just until well incorporated. Do not overbeat or use the mixer at high speed as this will toughen the batter.
Pour the batter evenly into the cupcake tins.
Bake for 20 to 25 minutes until a toothpick inserted in the center of the cupcakes comes out clean.
Allow the cupcakes to cool on a cooling rack before frosting.
Frosting: Using the Cuisinart at low speed beat the cream cheese and butter together until smooth. Slowly add the confectioners' sugar.
Add extract.
Place the frosting in the refrigerator for half an hour before icing or piping the frosting onto your cupcakes.
Variations: After frosting the cupcakes, sprinkle them with finely grated nuts, candies, jimmies or other decorations of your choice.

Servings: 12

Nutritional information per serving

No nutrition information available

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