February/11/2013 06:09 PM
So I was going to name these cupcakes You-Set-My-Heart-on-Fire Blood Orange Olive Oil Cupcakes, but that seemed like a little much!
PS, Happy Valentine's Day from hollicakes!
Blood oranges are still in season and that means time to take advantage & bake something yummy before they disappear until next winter!
Look at those beautiful red segments!
Another reason I was inspired to make these cupcakes is because I was able to get my hands on some delicious Lucero Chocolate Olive Oil!
Check out their website, HERE. They have tons of yummy olive oil & balsamic vinegars! The Chocolate was sure amazing, next I might have to try baking with some Meyer Lemon Olive Oil.
All of my ingredients ready to go!
Orange-Chocolate Olive Oil Cupcakes
-makes 26-28 cupcakes
2 cups all purpose flour
1 cup cake flour
2 1/2 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup cocoa powder
1 cup Lucero chocolate olive oil (or regular olive oil will substitute just fine)
1 cup vegetable oil
1 1/4 cup buttermilk
3 tablespoons blood orange juice (or regular orange juice, freshly squeezed is better)
zest from 2 oranges
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees & set out cupcake pans with paper liners.
2. Sift together all dry ingredients; flours, sugar, baking soda, salt, and cocoa powder.
3. In the bowl of an electric mixer fitted with the paddle attachment, blend together all wet ingredients; oils, buttermilk, orange juice, zest and vanilla.
4. With mixer on low speed, slowly add dry ingredients to wet, mixing until combined and smooth.
5. Fill cupcake liners 2/3 full and bake 20-25 minutes, or until cupcake tops spring back when lightly touched. Cool then frost!
The batter ready to be scooped!
Cute Valentine's Day liners I found at Target!
Cupcakes ready for their frosting counterpart! It might be true love...
Blood Orange Buttercream
-enough to frost 24-26 cupcakes
6 sticks unsalted butter, softened
2 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
1/4-1/2 cup fresh squeezed orange juice (less for subtle flavor, more for stronger!)
zest of 1 orange
red/orange food coloring (optional)
1. Cream butter in a mixing bowl with paddle attachment until light and fluffy.
2. Add powdered sugar 1/2 cup at a time, mix until smooth.
3. Add vanilla, orange juice and zest and mix on medium speed 1 minute. Add a few drops red & a few drops orange food coloring if desired.
4. Frost cupcakes as desired! I used a plain round tip and piped in the shape of a heart for some of mine!
Freshly squeezed (Thanks Dylan!) blood orange juice going into the buttercream!
Time to frost some cupcakes!
hello swirls =]
Another shot from the sparkler heart photoshoot! Something about extended exposure shots + fire is so exciting!!
And another! It's hard to pick my favorite shots because each one is so different.
Want the cute little heart sparklers for your next special occasion? You can order them HERE!
So Dylan got a chance with the piping bag and came up with some heart shaped frosting! Love this. Just pipe large heart first, then smaller and smaller ones on top! I usually needed up with 3 or 4 hearts.
I hope everyone has a sweet Valentine's Day!