Threads of the Pattern

Orange Almond Cupcakes

Posted on: September 1, 2012

 

I have to tell you, I went about this whole thing completely backward. I started with the decoration, and then decided what kind of cupcake and frosting I wanted to go with it.

I stumbled upon a recipe for candied orange peels that seemed pretty simple. It also happened that I had an orange in the fridge that needed to be eaten fairly soonish.

It was fate, I tell you. Three ladies in the sky spinning the thread of my life had a nice long discussion and came up with “Rosie should make candied orange peels today.” Seriously, could you imagine that conversation? I bet it was INTENSE.

Anyhoo…So I had some delicious sugary citrus treats. Then I found out I was going to be able to attend my local SCA meeting that week thanks to the kind souls who made room for me to carpool.

This meant I’d have an excuse to make cupcakes. (The excuse being that I wouldn’t have to eat a whole batch of cupcakes by myself. ‘Cause…I so would.)

The cake itself was a pretty easy choice. I tend to like my cupcake decorations to let people know what flavors they’re eating, so orange cake it was.

A couple weeks before, I had gotten some orange cake mix from the clearance shelf at the supermarket. While the fudge marble I made with Alyx turned out alright, the orange supreme kind of tasted like I was pouring Tang directly into my mouth.

So I altered a box of yellow cake mix by adding more eggs, orange juice, and orange extract. (The Ariel fruit snacks had nothing to with the cupcakes. I just like them, ok?) I normally would have subbed melted butter for the vegetable oil, but for some reason my mind kept telling me that if I use butter it’s not vegetarian anymore. Yeah, yeah. I’m straight now on where butter comes from.

To decide what flavor buttercream I wanted (which  made with vegetable shortening, because I was still stuck on that making it vegetarian thing) I rummaged through my extracts and decided on almond. I also had some sliced almonds in the cupboard, so that was quite perfect.

Look! The batter was super thick, which made it really easy to dish into the cups. No clean up!

In the end, if I did anything different, I would use real butter, and I’d toast the almond slices.

No one at the meeting seemed to mind though.

Things I learned:

1. Butter comes from milk fat, not meat fat. (I promise I knew this before, but apparently I needed a refresher.)

2. Candied orange peel is amazing!

 

~Rosie

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2 Responses to "Orange Almond Cupcakes"

These look beautiful! Candied orange sounds sweet and delicious!

Thanks! It really is delicious!

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