Thursday, January 17, 2008

The Cupcake Chronicles: Chocolate-Orange with Whipped Cream

After I became inspired by Cupcakes Take the Cake, my new year's resolution was to become a cupcake connoisseur.

I attempted my first batch of cupcakes this week, baking and whipping cream at 4 in the morning in order to maintain ultimate freshness. My arms ached and there were dark circles around my eyes from lack of sleep, but the pungent scent of spices and flour was far too enticing to resist.
Batch #1: Chocolate-orange cupcakes with freshly whipped cream topping and a sprinkling of ground nutmeg and cinnamon.

1 package of white cake mix
1 package of instant chocolate pudding
3 whole eggs
1 1/3 cups of pure orange juice concentrate (microwave the frozen concentrate for 30 seconds)
2 tablespoons of milk
3 cups of heavy whipping cream
Ground nutmeg
Ground cinnamon
Vanilla extract

Preset oven to the degrees stated on the cake mix box (about 350 degrees) and place at least 12 baking cups into a cupcake tin.
Mix everything except for the heavy whipping cream, nutmeg, and cinnamon together in a large mixing bowl for 6 minutes in order to create a very thick, pudding-like consistency. It's much more thicker than a normal cake mix, so use a spoon to scoop out the mix into each baking cup.
Bake for about 20-23 minutes, or until cupcakes are golden-brown. Stick a fork into a center cupcake to check for consistency -- it should come out clean.
Once the cupcakes are left out to cool, whip the heavy cream with vanilla extract to taste. Once you've achieved the right consistency, spread the whipped cream onto each cupcake in thick layers. Sprinkle the tops with ground nutmeg and ground cinnamon.
To celebrate my first successful batch of cupcakes, perhaps I'll treat myself to this handmade Dollyday cupcake necklace. Yum.

Miss Couturable
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