Saturday, August 21, 2010

Orange Cupcakes Baked in Rind!


This amazing cupcake recipe comes from The Ungourmet

For the cupcake you will need:
  • 1 1/4 cups OJ
  • 1 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla
  • 2 eggs

  • 2 1/4 cups all-purpose flour
  • 2/3 cup unsweetened baking cocoa
  • 1 1/2 cups sugar
  • 1 stick of room temperature butter

Place all of the ingredients into a mixing bowl. Blend on low speed for 30 seconds, scraping sides as needed. Blend on medium speed for 2 1/2 minutes.

Place a scoop of batter in each orange rind 1/2. Place in a 350-375 degree grill. Grill for about 20 minutes. Checking often. Rotate pan after 10 minutes. Remove from grill when toothpick inserted comes out clean. Allow to cool completely before frosting.

For the Orange Buttercream Frosting I used:

  • 1 stick of room temperature butter
  • 1/3 cup orange marmalade
  • 1 tsp vanilla
  • 1 tbsp half and half
  • 2 cups powdered sugar

Mix butter, vanilla and half and half until creamy. Stir in marmalade. Add powdered sugar a little at a time until desired consistency is reached. Place frosting in fridge to get it nice and cold before frosting the cupcakes.

This recipe makes 2 dozen cupcakes

Friday, August 13, 2010

Fun Facts on Florida Citrus

  • Citrus Fruits are not native to Florida, they were brought to the area by the Spanish in the 1500's 
  • Florida is the second largest orange grower in the World after Brazil
  • Citrus has been grown commercially since the 1800's 
  • Florida oranges produce most of the orange juice consumed in the US
  • Florida grows oranges, lemons, grapefruits, tangelos, temples and tangerines
  • Florida citrus is 25% heavier than other kinds of citrus due to its thinner skin and higher juice content.
  • Citrus is a wonderful source of vitamin C, potassium, niacin, B6, folate, thiamin and calcium
  • Oranges grown on the South side of the tree are sweeter!
  • Oranges have a shelf life of 2 weeks and are best stored in a cool place

Saturday, August 7, 2010

Sweet Zucchini Cupcakes with Orange Marscarpone Frosting

The following cupcake recipe, featuring the bounty of a summer garden and the zest of orange in the frosting makes a first class treat. It was created by Diana's Cocina a fun food blog:

Sweet Zucchini Cupcakes with 
Orange Marscarpone Frosting
  • 1&1/2 cups all-purpose flour 
  • 1 cup packed dark-brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1&1/2 cups zucchini, coarsely grated 
  • 1/3 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 2 teaspoon vanilla 

Mascarpone Frosting
  • 8 oz mascarpone cheese
  • 3/4 cup powdered sugar, or to taste
  • zest of orange, to taste
  • 1/2 tsp vanilla


  1. Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside. 
  2. In a medium bowl, mix together flour, brown sugar, baking powder, cardamom, cinnamon, and salt. 
  3. In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined, do not overmix. 
  4. Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. 
  5. Cool in tin on a wire rack for 5 minutes, turn cupcakes out, right side up, and cool completely.
  6. Meanwhile, make frosting. With an electric mixer blend cheese, sugar, orange zest and vanilla together until smooth. 
  7. Using a spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day. Which in this household, it's no problem :).