Its been a busy last couple of weeks around here, but even still I can’t seem to stay away from the kitchen. My reason, a little bit of comfort.
My mom surprised me and my sister for a quick visit which was like a piece of heaven reserved for us all, I have still yet to get over her visit and all her love towards us. She showered us with so many treats. Bringing her special bag of presents, overflowing with gifts for the little boys and taking my sister and I shopping with no fear of spending too much on us. Between all the wonderful conversations late at night and the delightful tea parties in the afternoons, the week flew by too fast. I have yet to finish reminiscing those seven days and I hope they will come back soon again. When the day arrived of her departure the only comfort of sending her off was that she and my dad would come back to us in June.
Back to comfort, I found these cupcakes were able to sooth a happy but homesick girl. I like that the recipe calls for only 2 eggs and 4 tablespoons of butter. Butter has been a cherished staple around here so it didn’t seem like too much, but just enough to make these cakes the perfect bite. Our hens having been up and down on the daily quota of eggs, (I think they have misunderstood something in our contract) So eggs have been greatly cherished around here as well. The orange zest is so refreshing as well. The Sweetened Condensed Frosting is dangerously addicting, and you might have to make another batch up because you could easily eat it all by itself.
Hope you enjoy
Mini Orange Cupcakes
3/4 cup milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 tablespoons orange rind
4 tablespoons (1/2 stick) butter, room temperature
3/4 cup sugar
2 large eggs, room temperature
Preheat oven 350
1 Oil or line muffin tins. Whisk together flour, baking powder and salt.
2 In a separate bowl with an electric mixer cream butter and sugar together until fluffy. Add eggs one at a time until each is well combined. Bring your mixing speed down to low. Add flour mixer in three batches with your milk, alternating with two additions of milk beating until just combined after each.
3 Fill lined cups each three – quarters full.
Bake 10 -12 minutes. Turn cooked cakes out onto wire racks to finish cooling.
Orange Condensed Milk Icing
4 tablespoons 1/2 stick unsalted butter, room temperature
1/2 cup sweetened condensed milk
pinch of salt
3/4 cup confectioner sugar
1 tablespoon orange rind
On medium high speed whisk together butter, orange rind, sweetened condensed milk and salt until smooth, whisk in confectioner’s sugar 1/4 cup at a time, whisk until thick and smooth.
Recipe adapted from Martha Stewart’s Cupcakes