Orange Creamsicle Cupcakes

 

So I said I wasn't making Molly a cake for her birthday.  Well I just couldn't help myself....

 

Everyone is entitled to unlimited cakes, cupcakes and treats on their birthday so she got just that....

 

#1:  Mike made her a delicious Funfetti Cake that we all enjoyed after her birthday dinner.

#2:  Orange Creamsicle Cupcakes inspired by our favorite cake at Cru Cafe in Charleston, SC!

#3: Last but definitely not least, a fresh strawberry cake from Columbus's Golden Delight Bakery from my Aunt and Uncle.  Also, a family favorite!

 

That's THREE cakes.  I'd say she had a good birthday.

Anyways, about these cupcakes.... as mentioned above, they were inspired by the famous cake served at our favorite lunch spot in Charleston, SC.  They make limited cakes each week and once they run out, you are out of luck.  So when you go (and you must), make sure to order the Orange Sherbet Cake as soon as you sit down!  So until I can get my Cru Cafe fix, and it looks like that might be a while, I'll be relying on this recipe!

Orange Creamsicle Cupcakes

Source:  inspired by Cru Cafe's Orange Sherbert Cake and adapted from How Sweet Eats

Yields:  24 cupcakes

 

Ingredients

2 1/2 cups cake flour

3 teaspoons baking powder

1/4 teaspoon salt

1/2 cup butter, softened

1 1/2 cups sugar

3 eggs

2 teaspoons vanilla extract

3/4 cup orange juice

1/4 cup orange zest

1 cup sweetened, shredded coconut

 

Directions

Preheat over to 350 degrees.  Line muffin tins with 24 cupcakes liners.

 

Sift cake flour, baking powder and salt; set aside. Cream butter and sugar in the bowl of an electric mixer until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Add vanilla. After the mixture has come together, add in half the of the flour mixture and mix briefly. Add in the orange juice, then the rest of the dry ingredients mixing just until combined. Fold in the orange zest and coconut until distributed.

 

Pour batter into cupcakes liners, filling each about 2/3rd's full. Bake for 15-18 minutes, or until cake is set and toothpick inserted in center comes out clean. Let cool completely before frosting.  While cupcakes are cooling, whip together the frosting (see below).  Frost once cupcakes are completely cool.

 

Orange Cream Cheese Frosting

2 1/2 sticks of butter, softened

8 ounces cream cheese, softened (1 block)

4 cups confectioner sugar, sifted

2-3 tablespoons orange juice

2-3 cups shredded sweetened coconut, toasted

 

Directions

Cream butter and cream cheese until smooth. Add in sugar 1/2 cup at a time with the mixer on slow speed, gradually increasing as you go. Add the orange juice. If more liquid is required, add orange juice. Frost cupcakes as desired and then cover with toasted coconut.