To view this recipe in French, click <a href="https://ca-fr.sunkist.com/recipes/cupcakes-a-lorange-cara-cara-sunkist-et-glacage-aux-guimauves/" target="_blank">here</a>
Sunkist® Cara Cara Orange Cupcakes with Marshmallow Frosting
By Laura Beaulé (Dash of Honey)
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Serves: 12
Ingredients
Cupcakes
- 1 ½ cups white all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- ¼ cup plain Greek yogurt
- 1 tbsp orange zest from one Sunkist® Cara Cara orange
- ⅓ cup Sunkist® Cara Cara orange juice
- 1 ½ tsp vanilla extract
- ½ cup milk
Marshmallow Frosting
- ½ cup unsalted butter
- 1 cup marshmallows
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Sunkist® Cara Cara orange zest for decoration
Directions
- Preheat the oven to 350F and place the rack in the middle position.<br />
- Line a muffin tin with 12 cupcake liners.
- In a large bowl, combine the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Using a hand mixer or stand mixer, cream together the softened butter and sugar for about 2 minutes until the mixture becomes light and fluffy.
- Add the egg, Greek yogurt, Sunkist® Cara Cara orange zest and juice, and vanilla extract. Mix again until well incorporated.
- Gradually add half of the flour mixture. Then add the milk and mix again, followed by incorporating the remaining flour.
- Divide the batter among the 12 muffin cups.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack or plate.
- Prepare the frosting. Start by melting the butter either in a double boiler or in the microwave for 15-20 seconds. Then add the marshmallows and microwave for an additional 20 seconds, until melted.
- If using the double boiler method, remove the bowl from the hot surface.
- Add the powdered sugar and mix well using a hand mixer or stand mixer. Then add the vanilla extract. If the frosting seems too liquid, add a bit more powdered sugar.
- Transfer the frosting to a piping bag or a plastic bag with a corner snipped off.
- Frost the 12 cupcakes and decorate with orange zest.
