Orange Cardamom Cupcakes

Orange Cardamom Cupcakes with Cream Cheese Frosting

While in Gainesville, Florida visiting my sister with my family, she took us to Sweet Dreams Homemade Ice Cream. They had a variety of interesting flavors, including a peanut butter curry ice cream. I ordered the orange cardamom ice cream. I immediately loved the flavor combination and thought to myself that orange-cardamom would make a great cupcake. Cardamom is one of my favorite spices because it is extremely versatile. It has a spicy warmness that complements both sweet and savory dishes. You can use cardamom with meats, roasted potatoes, roasted vegetables, chili, pies (I highly recommend adding cardamom to these pies), chocolate, ice cream, and of course, cupcakes. Just use it sparingly since it is somewhat expensive and a little goes a long way. Too much cardamom can give things a slightly metallic or medicinal flavor. To make orange cardamom cupcakes, you need the following ingredients:

  • 1 1/2 cup all purpose flour
  • 1 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon orange zest
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup unsalted butter (1 stick), softened
  • 2 eggs
  • 2 teaspoons Cointreau
  • 1/2 cup milk
Fresh Orange Zest from Florida-Grown Oranges
Fresh Orange Zest from Florida-Grown Oranges

Preheat the oven to 350 degrees and line a muffin pan with paper baking cups. Mix the dry ingredients (flour, baking powder, cardamom, orange zest, and salt) together in a mixing bowl. In a separate mixing bowl, cream the sugar with the room temperature butter. Beat in the eggs, one at a time, and add the Cointreau. Slowly mix in the dry ingredients. Once the dry ingredients are incorporated, slowly mix in the milk. Pour the cupcake batter into the baking cups, filling them about 3/4 full, and bake for 20 to 23 minutes, until they are a golden color and a toothpick comes out clean when inserted into the cupcake. This recipe makes a dozen regular-sized cupcakes. If there is any batter left over, you can to make a few mini-cupcakes; just bake the mini-cupcakes for 18 to 20 minutes.

These cupcakes can be eaten without any frosting and taste amazing. But who doesn’t like a little frosting on their cupcake? For these cupcakes, make this cream cheese frosting, but add in the zest of one orange (about a teaspoon), a pinch of cardamom (about 1/4 teaspoon), and a splash of vanilla (about 1/2 teaspoon).

Jill frosting Orange Cardamom Cupcakes
Jill frosting Orange Cardamom Cupcakes
Orange Cardamom Cupcakes with Cream Cheese Frosting
Orange Cardamom Cupcakes with Cream Cheese Frosting

Cream Cheese Frosting 101

When it comes to cupcakes, Artie and I pack a one-two punch: he makes a delicious cupcake and I make a mean frosting. To be honest, my real favorite part is the frosting. I could probably (okay, I have!) eat frosting with a spoon.

IMG_2260

There are lots of great types of frosting you can make, but cream cheese frosting is one of my favorites and also one of the easiest to prepare. And it tastes delicious.

The ingredients include:

  • 8-ounces cream cheese, softened
  • 8-ounces butter, softened
  • 16-ounces powdered sugar, sifted
  • Flavorings, as desired

In a stand mixer or with a hand mixer, cream together butter and cream cheese. Add powdered sugar and beat slowly until incorporated. Once incorporated, increase the speed of the mixer and beat frosting until smooth and fluffy. Add any flavorings you desire and mix until fully incorporated.

For Artie’s cardamom and orange cupcakes, I used the zest of an orange, a splash of cointreau, and a splash of vanilla. For my pumpkin whoopie pies, I used a healthy shake of cinnamon. Experiment with your favorite flavors and have fun coming up with tasty new combinations.

IMG_0005Frost cupcakes with a pastry bag or a spatula. Store leftover frosting (if there is any!) in a container in the refrigerator.

This is a great go-to frosting that requires relatively few ingredients and is very versatile. Enjoy!

White Chocolate Margarita Cupcakes

The inspiration for this recipe came from a text message from my friend Joshua. He came across a bar of white chocolate flavored with key lime and Bolivian Rose sea salt and challenged me to incorporate it into a cupcake with tequila. I accepted his challenge.

White Chocolate Margarita Cupcake Challenge
The Challenge

Tequila laced cake? Yes please. I opted for white cake with a hint of lime and tequila.

To make this cake, you need the following:

  • 1 cup sugar
  • 1/2 cup unsalted butter (1 stick), softened
  • 2 eggs
  • 1 1/2 cup all purpose flour
  • 1 3/4 teaspoon baking powder
  • Zest of 1 lime
  • 1/4 teaspoon salt (I used Hawaiian red sea salt)
  • 1/2 cup milk (I used organic low fat milk)
  • 1 ounce Tequila
Lime zest for the white chocolate margarita cupcakes
Lime zest gives the cupcakes a bright, citrus flavor

Preheat an over to 350 degrees and line a muffin pan with paper baking cups. In a mixing bowl, combine the flour, baking powder, lime zest, and salt.

Dry ingredients for white chocolate margarita cupcakes
The red salt and the bright green lime zest add a bit of color to the dry ingredients.

In a separate mixing bowl, cream together the sugar and the softened butter. Beat in the eggs, one at a time. Mix the dry ingredients in slowly, then add the milk. Mix until the batter is a uniform consistency. The batter will be thick.

Batter for white chocolate margarita cupcakes
The lime zest is mixed throughout the batter

Fill the baking cups up about 3/4 of the way full. The recipe should make about a dozen cupcakes. Bake the cupcakes for 22 to 25 minutes, or until the cakes are a light golden color. Remove the cupcakes from the oven and let them cool to about room temperature. Once cool, use a toothpick to poke small holes into the top of each cupcake. With a pastry brush, brush each cupcake with tequila. An ounce of tequila was enough for all of the cupcakes. When the tequila has soaked into the cupcakes (and the tops are no longer wet), frost the cupcakes with the white chocolate frosting (recipe below).

Brushing tequila on the cupcakes
Brush the cupcakes with tequila

We all know that the favored part of a cupcake is the frosting. The added white chocolate and tequila make this cream cheese frosting especially flavorful. For the frosting, you will need:

  • 2 ounces World Market white chocolate with key lime and Bolivian Rose salt
  • 1 teaspoon tequila
  • 8 ounces cream cheese (1 block), softened
  • 1/2 cup unsalted butter (1 stick), softened
  • 1 pound confectioners sugar (1 box), sifted
Lime and Salt White Chocolate
The inspiration for the cupcakes

Using a double boiler or a small glass bowl set over a small pot of gently boiling water, slowly melt the white chocolate. Stir continually to avoid scorching the white chocolate. Once the white chocolate has melted, remove from heat and stir in the tequila. Let the melted chocolate cool to room temperature.

Gently melt the white chocolate for the frosting
Gently melt the white chocolate

In a mixing bowl, beat together the softened cream cheese and the softened butter. Mix in the melted chocolate. Slowly mix in the sifted confectioners sugar. Whip until the sugar is incorporated into the frosting. Top each cupcake with the white chocolate frosting. Garnish with a little Hawaiian red salt.

White Chocolate Margarita Cupcake garnished with red salt
White Chocolate Margarita Cupcake

These cupcakes reflect my favorite elements of a margarita — the salt, the lime, and the bite from the tequila. Unlike the cheap, happy hour margaritas from many Mexican themed restaurants, these cupcakes are not syrupy sweet. The margarita flavors are subtle and the salt balances out the sweetness of the frosting. Of course, if you want the added sweetness, just add another spoonful of frosting to the cupcake. Or eat the frosting straight out of the bowl.