Life is crazy sometimes. Lately, I've been having this crazy idea that I should start selling my cakes and cupcakes. I realize I can decorate pretty well and make some cute stuff, but I've always used cake mixes and premade frosting. If I sold them, I'd feel weird using boxed stuff. So for a recent staff meeting, I decided to try out some recipes. My coworkers were so gracious to be my guinea pigs. :) They got RAVE reviews! So maybe a future in cake isn't so crazy after all??

Orange Chiffon Cupcakes with Buttercream Frosting (AKA Orange Creamsicles)
Prep Time: 30 min
Bake Time: 18 min

2 fresh large eggs, separated
1/2 c sugar
2 c cake flour, sifted (sub 3/4 c all purpose + 2 Tbsp cornstarch for every 1 c cake flour)
1 c granulated sugar
2 tsp baking powder
1 pinch kosher salt (make sure it's kosher or use less salt!!)
2 tsp pure vanilla extract
1 Tbsp orange liqueur, such as Grand Marnier (No way. I used a tiny bottle of Bicardi Orange)
1 c half and half
1/2 c canola oil
2 fresh egg yolks
2 tsp orange zest, finely grated (I used extra to add a little color as a topping)

For Buttercream Frosting:

3 Tbsp butter, room temperature
2 1/2 c confectioners' sugar
2 Tbsp orange juice
1 tsp pure vanilla extract
1/4 tsp orange zest, finely grated
1 1/2 Tbsp milk

1. Preheat oven to 350. Line muffin tins with paper or foil liners.
2. In a medium bowl, using an electric mixer, beat egg whites to the soft peak stage. Gradually add sugar and beat into stiff peaks. Set aside.
3. In a large bowl, sift together cake flower, sugar, baking powder, and salt. Add remaining ingredients and beat until well combined. Gently fold in egg white mixture.
4. Divide batter evenly between lined muffin tins, filling each a little over half full. Bake until cake tester inserted in center comes out clean, about 18 minutes. Rotate tins halfway through the baking process to promote even baking. Remove from oven and cool in the pan for 5 minutes. Transfer to wire racks to cool completely.


For Buttercream Frosting:


1. In a small mixing bowl, cream butter and sugar together. Add orange juice, vanilla, orange zest and milk. Beat until light and smooth.
2. Using a small offset spatula, generously frost each cupcake. Serve.


These were absolutely refreshing and delicious. They were the favorite and disappeared quickly. However, the frosting was NOT frostingy. Mine turned out like a glaze. I'm not sure if I screwed up or if the recipe is screwy. I "frosted" the cupcakes and put them in the fridge for a bit to set it. After that, I took them out and they stayed - no melting. Still tasted great, but not a buttercream frosting like expected.




Coconut Cupcakes with Seven-Minute Frosting
Prep Time: 25 min
Bake Time: 20 min


1 3/4 c flour
1/2 tsp salt
2 tsp baking powder
1/2 c sweetened shredded coconut
3/4 c unsalted butter, room temperature
1 1/3 c granulated sugar
4 extra-large eggs, room temperature
1 1/2 tsp pure almond extract
1 1/2 tsp pure vanilla extract
3/4 c buttermilk
1 1/2 c sweetened flaked coconut, for garnish



For Seven-Minute Frosting:


2 c granulated sugar
2 large egg whites
2 Tbsp light corn syrup
3 Tbsp cold water
1 tsp pure vanilla extract



1. Preheat oven to 350. Line muffin tins with paper liners.

2. In a mixing bowl, whisk together flour, salt, and baking powder. Using a food processor, pulse shredded coconut until finely ground, whisk into flour mixture.

3. In a large mixing bowl, with an electric mixer on medium-high speed, cream butter and sugar until light and fluffy. Gradually beat in eggs, almond, and vanilla extract, scraping the sides of the bowl as necessary. Reduce speed; add flour mixture in thirds, alternating with buttermilk, beating until completley combined.

4. Divide batter between lined muffin tins, filling them 3/4 full. Bake until cake tester inserted in centers comes out clean, about 20 min. Rotate tins halfway through baking to promote even baking. Remove from oven, transfer to wire racks to cool completely.



For Seven-Minute Frosting:



1. Using the top of a double boiler, combine sugar, egg whites, corn syrup, water and vanilla. Place over boiling water and beat with an electric mixer on high speed until peaks form, or for 7 minutes. Remove from heat.

2. Using a small offset spatula, generously frost each cupcake. Garnish with flaked coconut. Serve.

These were my favorite. I love coconut. And I love almond extract. The combination was heavenly. Add some AMAZING frosting, that was more like a sweet meringue, and HOLY CUPCAKES! Fantastic!!