Orange Curd Cupcakes

Orange Curd Cupcakes

YIELDS

About 18 Cupcakes

INGREDIENTS

FOR THE CUPCAKES

  • 1 ¼ cups unbleached all-purpose flour
  • 1 ¼ cups cake flour
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup Domino® Granulated Sugar
  • 1 vanilla bean, seeds scraped
  • Zest of 1 orange
  • 2 large eggs, plus 2 large egg yolks, room temperature
  • 1 cup buttermilk, room temperature

FOR THE ORANGE CURD FILLING

  • 1 cup Domino® Granulated Sugar
  • 1 tablespoon finely grated orange zest, plus ½ cup fresh orange juice
  • 1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
  • 8 large egg yolks, room temperature
  • ¼ teaspoon kosher salt
  • 10 tablespoons unsalted butter, cut into ½ inch pieces

FOR THE FROSTING

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 7 to 8 cups Domino® Confectioners Sugar
  • ½ cup whole milk
  • 1 ½ teaspoons pure vanilla extract

Orange Chips, for Garnish (Optional)

INSTRUCTIONS

Make the Cupcakes

Preheat oven to 350 degrees with rack in the center. Line two standard muffin tins with about 18 cupcake liners. Whisk together flours, baking powder, baking soda, and salt in a medium bowl.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until fluffy. Add vanilla bean seeds and zest; beat to combine. Add eggs and yolks, one at a time, and waiting until each one is incorporated before adding the next one. Reduce to low, and gradually add the flour mixture in 3 parts, alternating with the buttermilk, beginning and ending with flour mixture and beating until combined.

Using an ice cream scoop or large spoon, divide batter evenly, filling cupcake liners two-thirds full. Bake, rotating pans halfway through, until cake springs back when lightly pressed and cake tester comes out clean, about 16 minutes. Let cool completely on a wire rack before frosting.

Make the Orange Curd

In a medium saucepan, whisk together sugar, zests, and egg yolks; whisk in orange and lemon juice and salt. Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).

Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool, about two hours.

Make the Frosting

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, a couple of minutes. With mixer on low speed, add 7 cups confectioners’ sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 1cup sugar to reach desired consistency.

Fill a pastry bag fitted with a small round tip with about 2 cups orange curd. Insert tip into center of each cupcake, squeezing gently to just fill. Reserve any remaining curd for another use.

Fill another pastry bag fitted with a ½-inch star tip with frosting and pipe onto cupcakes. Cupcakes may be decorated with orange chips.