Tuesday, February 14, 2012

Blood Orange Cupcakes

Here's a cheers to hearts, sweetness ... and pink food. This is a little recipe that might trigger your love for something different than the artificial color Red 40: Blood orange juice with powdered sugar, covering a cupcake with lemon zest and dry raspberry powder.

This is my second experiment with natural colors to celebrate today: The first was the pasta with passion sauce, pretty but not easy to love if beets are not in your repertoire of loved foods.

But if you're still have time to prepare more than a treat for your Valentines, here are some suggestions from our collection f recipes, as romantic as a flower: rose ganache, rose meringue clouds,  lavender and chamomile truffles, all from Darienne's collection of delicacies.

Oh, and of course, Happy Valentine's!

Blood Orange and Raspberry Dust Cupcake 

Blood oranges are in season in California. It's possible to freeze the juice if your cake will be celebrating other dates other than Valentine's.

1/2 cup canola oil
1 cup sugar
2 teaspoons lemon zest
2 teaspoons blood orange juice
2 tablespoons dried raspberries, ground
2 large eggs
1/2 cup 2% milk
1 1/2 cups all purpose unbleached flour, sifted
1 1/2 teaspoon baking powder, sifted with the flour
1 teaspoon kosher salt

Juice from 2 blood oranges
Enough powdered sugar to make a thick glaze

Preheat oven to 350 F. Prepare muffin pan with cupcake liners.

In a bowl, mix sugar and canola oil until it's a creamy texture. Gradually mix in eggs, juice, milk, and zest. In a separate bowl, mix dry ingredients. Add dry ingredients to the wet ingredients and stir to combine.

Pour batter into baking cups, filling until two-thirds full. Bake for 20 to 25 minutes.

To prepare glaze, stir powdered sugar into blood orange juice until thick. Spoon glaze over finished cupcakes. 

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