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Sunrise Cupcakes

Servings 12
Author Cathy Trochelman

Ingredients

Cupcakes

  • 1 1/4 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 large egg
  • 1 large egg yolk
  • 1 c. sugar
  • 1/2 c. canola oil
  • 2 tsp. vanilla extract
  • zest of 1 medium navel orange
  • 1/2 c. plain Greek yogurt

Orange Curd

  • 2 medium navel oranges
  • 1/2 tsp. orange extract
  • 1 1/2 c. sugar
  • 8 egg yolks beaten
  • 1 stick unsalted butter
  • 1/8 tsp. kosher salt

Strawberry Buttercream Frosting

  • 1/2 c. unsalted butter
  • 1 c. sliced strawberries
  • 3 1/2 - 4 c. powdered sugar
  • 1 orange for garnish
  • 4 strawberries for garnish

Instructions

Cupcakes

  • Combine flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  • In a large bowl, beat the egg, yolk, and sugar with an electric mixer on medium speed, about 2 minutes.
  • Mix in the oil, vanilla, and orange zest.
  • Mix in the Greek yogurt.
  • Mix in the flour mixture until fully incorporated.
  • Divide into 12 cupcake tins; bake at 350 degrees for 18-20 minutes.
  • Remove from oven and cool completely.
  • Once cupcakes are completely cooled, use a cupcake corer to remove a small piece of cake from the top of each. Fill with orange curd.
  • Decorate with strawberry buttercream frosting.
  • Just before serving, top with orange and strawberry wedges.

Orange Curd

  • Zest oranges, then cut them in half and squeeze to juice them.
  • Combine orange zest and juice (about 1/2 c.) in a medium saucepan. Add sugar and cook over medium heat until mixture begins to simmer.
  • Add egg yolks, butter (cut in pieces), and kosher salt.
  • Continue cooking and whisking over medium heat until mixture starts to boil.
  • Boil, stirring constantly, until mixture reaches desired consistency, about 3-4 minutes. (Should be thick)
  • Remove from heat and cool to room temperature before using to fill cupcakes.
  • Store in an airtight container in the refrigerator.

Strawberry Buttercream Frosting

  • Puree strawberries using a food processor.
  • Transfer to a small saucepan and heat over medium heat, stirring often, until strawberries have cooked down halfway.
  • Set aside to cool.
  • In a medium mixing bowl, cream butter. Add cooled strawberry puree, mixing to combine.
  • Gradually add powdered sugar until you reach desired consistency.