Orange Creamsicle Cupcakes

This past summer, I was asked to make cupcakes for a friend's wedding. She requested a creamsicle cupcake, based on one of their favorite treats. After literally weeks, and batches and batches of cupcakes, I think this one turned out rather close to the original flavors. Creamy, orangey, vanilla flavors combine to make this fantastic!

Orange Creamsicle Cupcakes

Vanilla Cupcakes
1 stick butter, softened
1 cup sugar
3 eggs
1 tsp vanilla
1/4 t salt
1 1/2 t baking powder
1 1/2 t baking soda
2 cups all purpose flour
 3/4 c water

Place paper liners in muffin pans. Yields about 18 cupcakes, or 36 mini cupcakes.

Preheat oven to 325 degrees F.

In a large mixing bowl, combine softened butter and sugar, creaming together until smooth with a hand mixer or stand mixer. Once smooth, add eggs and beat well. Add vanilla, salt, baking soda and powder. Mix until well incorporated. Add ONE cup of the flour and mix well.  Add ALL the water and mix again. Add last cup of flour and mix. Using a one ounce ice cream scooper, scoop batter into the paper liners. Bake at 325 degrees F for 20-25 minutes, or until baked through. You can test doneness by lightly pressing your finger in the middle of the cupcake. If you see a fingerprint, they are not done. if it bounces back, they are done. BUT BE CAREFUL. Obviously they are hot.

Remove from oven when done, and using the handle of a wooden spoon, poke a hole in the middle of each cupcake. This is where the orange curd will go. Let cool.

 Orange Curd

4 TBSP butter
 2 oranges, zest and juice
 1 cup sugar
 2 eggs

In a stand mixer, cream together butter, zest and sugar until smooth. Add the juice of the oranges and the eggs one at a time, mixing on low. Transfer mixture into a large sauce pan and cook over low heat for about 10-15 minutes, stirring often. DO NOT LET THIS BOIL. While it is cooking, it may look curdled, but just keep stirring and let it cook and come back together. When it thickens enough to coat the back of a spoon, it's done. Remove from heat and cool in fridge completely before using it.

Once cupcakes are cooled, spoon in about 1 TBSP of curd into each cupcake. Set aside and make whipped cream frosting.

Whipped Cream Frosting

2 c heavy whipping cream
3/4 c powdered sugar
1 TBSP vanilla extract
With a hand mixer or stand mixer with whisk attachment, whisk together all ingredients until stiff peaks form. Pipe into filled and cooled cupcakes. Store in fridge. Can garnish with orange zest.