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Rosemary and Orange Cupcakes with Candied Orange Peel Topping
Created by: Howcan Team
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons fresh rosemary, finely chopped
- Zest of 2 oranges
- 1/4 cup fresh orange juice
- For the candied orange peel topping:
- 2 oranges
- 1 cup water
- 1 cup granulated sugar
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together 1 3/4 cups of flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
- In a large bowl, cream 1/2 cup of softened butter with 1 cup of granulated sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the finely chopped rosemary and orange zest.
- Gradually mix in the flour mixture, alternating with 1/2 cup of milk and 1/4 cup of fresh orange juice, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- To make the candied orange peel topping, use a vegetable peeler to remove the peel from the oranges in long strips. Cut the peel into thin strips. In a small saucepan, bring 1 cup of water to a boil. Add the orange peel strips and boil for 5 minutes. Drain the water and return the peel to the saucepan. Add 1 cup of granulated sugar and 1/2 cup of water. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture is syrupy. Remove from heat and let the candied orange peel cool.
- Once the cupcakes and candied orange peel are completely cooled, top each cupcake with a few pieces of candied orange peel. Enjoy!
The history of Rosemary and Orange Cupcakes with a candied orange peel topping can be traced back to the Mediterranean region, where the combination of citrus and aromatic herbs has been a culinary tradition for centuries. This delightful fusion of flavors has been embraced by chefs and home bakers alike, creating a unique and tantalizing treat. In recent years, this delectable dessert has gained popularity in artisanal bakeries and trendy cafes, where skilled pastry chefs infuse the batter with fragrant rosemary and fresh orange zest. The addition of the candied orange peel topping adds a delightful crunch and a burst of citrus sweetness, elevating the cupcakes to a whole new level of indulgence. For the best version of this dish, seek out bakeries or restaurants that prioritize using high-quality, organic ingredients to ensure the perfect balance of flavors. The key to getting this recipe right lies in the careful balance of the herbal notes from the rosemary, the bright citrus flavor from the orange, and the delicate sweetness of the candied peel. Alternatively, for a fun twist, some bakers incorporate a drizzle of orange-infused honey or a dollop of rosemary-infused whipped cream to enhance the overall sensory experience. Whether enjoyed with a cup of tea on a lazy afternoon or as a delightful ending to a gourmet meal, these Rosemary and Orange Cupcakes with a candied orange peel topping are a true delight for the senses.
40 min
12
280 calories
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