Orange Creamsicle Cupcakes!

I am so excited about this next recipe that I may pass out from all the orange-zesty action!  But first, a back story:

Possibly the greatest thing that has come out of Comcast taking away my favorite channels is that now the only way I can see the Food Network is at the gym.  That's right, the little TVs attached to the treadmills seem to have magically regained their ability to broadcast all the slicing and dicing action from my beloved cooking channel.  I know it might seem to be a bit of an oxymoron to be drooling over a butter/cream/bacon Iron Chef concoction whilst breaking a sweat on the treadmill, but hey, whatever works, right?  Watching cooking shows  give me a great burst of both creative and physical energy, so if you think about it, what better way is there for me to spend that energy that while simultaneously exercising?

This week, I was on said treadmill, gazing at said Network, and Paula Deen was making a tangerine cake that looked...just...so...heavenly.  I had to make it.  And so I did.  Sort of.

I didn't find tangerines, so I used oranges instead.  Along with some other adjustments to add both flavor and up the health factor (I just couldn't bring myself to use 6 cups of powdered sugar!!), I think I came up with something pretty darn good.  Okay, I know I did.  I am really proud of this recipe, and I hope you like it too.

These cupcakes are light, moist, and perfect for summer.  The fresh orange zest creates a refreshing burst of flavor.  You don't have to fill them, but I found that filling them with icing just adds to the summery decadence.  Enjoy!

(For the original Paula Deen Tangerine Cake recipe, go here.)

Orange Creamsicle Cupcakes
(makes 24 large cupcakes with a little extra "licking batter" - if you're not afraid of a little Salmonella, I highly recommend trying the batter).  Adapted from Paula Deen)

For the cupcakes:

• 2 1/2 cups cake flour (I used Softasilk)
• 1 3/4 cups granulated sugar
• 1 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 3 eggs, beaten
• 1 cup vegetable oil
• 8 oz. fat-free sour cream
• 1 cup orange juice
• 1 Tbsp fresh orange zest
• 1 1/2 tsp vanilla extract

For the icing:

• 1/2 cup unsalted butter (1 stick), room temperature
• 8 oz. Neufchatel (1/3 the fat of cream cheese), room temperature
• 3 cups confectioner's sugar (add more for a thicker frosting)
• 4 Tbsp orange juice
• Zest of 1/2 an orange
• 2 tsp vanilla extract

1. Preheat the oven to 350 degrees.
2. Line two (12-count) muffin tins with liners.
3. In a large bowl, whisk together the dry cupcake ingredients: flour, granulated sugar, baking powder, baking soda, and salt.
4. Using a hand mixer, work in the wet ingredients: eggs, vegetable oil, sour cream, orange juice, orange zest, and vanilla extract.
5. Divide the batter evenly among the muffin tins.  (I found that about 1/4 cup of batter per liner worked very well.)
6. Bake for 20 - 25 minutes, or until slightly golden brown on top and a cake tester inserted in the center of the cupcakes comes out clean.
7. Cool completely before frosting.
8. To make the frosting, combine all of the icing ingredients in a medium bowl and incorporate them using a hand mixer, until smooth.  Taste to ensure you have the right orange-vanilla ratio.  Add more juice or extract as needed.
9. To fill the cupcakes, cut off the very tip of a bottom corner of a plastic Ziploc storage bag, and insert a small cake decorating tip (or, if you're fancy like I hope to be someday, use an actual pastry bag).  Push the tip gently into the top of the cupcake (you may have to hold onto the tip to keep it from sliding back into the bag) and squeeze the icing in until the cupcake plumps.
10. Finish icing the top of the cupcakes as usual.
11. To serve, garnish with some orange wedges or a little fresh orange zest sprinkled on top of the cupcake.  Enjoy!

*Note: I recommend having either a family function or workplace to go to the next day, so you can bring some of these along to share.  Otherwise, you are in great danger of eating all of them yourself!!*

In other news...

Seven years ago today, I met the most wonderful man in the world.  Thank you, Joe, for loving me.  Happy Anniversary!