Friday, April 13, 2012

Blood Orange Cupcakes for the Spring Break !

My quest for experimenting with intriguing produce continues this week. It all started last weekend when I landed myself a bag full of Blood Oranges. I had been thinking a lot in the past about what I can do with the great color & flavor this fruit might have to offer. Finally a combo of unlikely factors - My Son being home for spring break & having not baked a cake for a few weeks let to this simple yet interesting creation.
I have always loved cream cheese frostings, and I asked my son (knowing his love for anything citrus)- How about he helps me in making "Blood Orange Cup Cakes". By the end of the day we had a Happy Toddler & happy Mom situation :)

So lets see how we went about it !

Ingredients: -

For Cupcakes:
3/4 cup granulated sugar
1/2 tablespoon blood orange zest
1 1/2 cup APF
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup freshly squeezed blood orange juice
1/2 cup melted butter
1/2 teaspoons pure vanilla extract
A few Chocolate Chips, optional

For Frosting:
1 Cup Cream Cheese
1 cup sugar
1 cup extracted blood orange pulp
1 teaspoon pure vanilla extract
1 tablespoon blood orange zest
1 tablespoon freshly squeezed lemon juice

Method for Cupcakes: -
Preheat the over to 350 degrees. 
In a large bowl mix the sugar with the zest till sugar becomes wet. 
At this stage whisk in the APF, baking soda, baking powder and salt.
In another bowl, whisk together the blood orange juice, butter and vanilla extract. 
Pour the liquid ingredients into the dry and whisk until smooth–the batter will be quite thin.
Throw some chocolate chips.
Using an ice-cream scooper add batter to muffin tins (lined with plain white cupcake liners), filling each well no more than 3/4rths full. 
Bake until a toothpick inserted in the center of the cakes comes out clean 
When done place cupcakes on a wire rack for at least 25-30 mins to cool down to room temperature.

Method for Frosting: -
Combine the blood orange pulp, sugar, zest and lemon juice in a medium saucepan and place over medium-low heat for 15-20mins (keep a close eye, don't let it burn). 
Cook, stirring occasionally, until the B.O. pulp begins to breakdown, creating a thick, chunky sauce, about 10 minutes. 
Remove the pan from the heat and stir in the vanilla extract. 
Set the puree' aside to cool to room temperature (at least 30-45 mins)
In a bowl, whisk cream cheese, sugar, blood orange puree'. 
Put this mixture in a ziplock bag and can do frosting as desired.
I cut the bottom of the frosting bag and squeezed out the frosting in circular motion, starting from outer moving to the inner layer and ending at the top.
Really quick and easy :)

These are great when made ahead (at least a few hours) and stored in a tightly covered container at cool room temperature. The flavor grows with time - making in the morning & consuming the evening is a good idea to have balanced results.

Yumm... is what my Kiddo said & by the time my husband arrived from work supplies were diminishing. He helped the cause & things vanished quick :) 

Nothing compares to a feeling of satisfaction that you get when your recipes are adored by your loved ones.
Happy Spring break to everyone...Cheers !

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  1. Fantastic. The blood orange slices make for very sensual garnishes. I just love that deep red color they're named for. Great treats!

  2. Fantastic. The blood orange slices make for very sensual garnishes. I just love that deep red color they're named for. Great treats!

  3. I have never come across blood oranges ever.
    Amazing colour.
    If I find them, would like to try out this recipe

  4. Simply fantastic, Sonia. Your cupcakes look delicious and the fact that they were a hit at home makes them all the more tastier!

    Thank you so much for sharing...Happy Spring Break!

  5. Mmm I just love blood oranges and these cupcakes look delicious!!! :)

  6. Fantastic post and great cupcakes! Enjoy your Spring Break!!!

  7. Even I luv the flavour of citrus fruits in baked goodies,,,:) these look yum,.

  8. Oh, these are glorious - blood oranges are such a wonderful treat for both color and flavor. Well done!

  9. I love blood oranges and always had. Odd, I remember them from childhood. Nice to know we had them. They do make a great garnish and the taste is truly different.. thanks for the recipe

  10. Thanks ladies for all the sweet words. Cheers, sonia !

  11. That's the most brilliant bowl of soup I've seen in a long time. The color is amazing!

  12. Super spongy and addictive cupcake, loving it..

  13. I LOOOOOVE blood oranges. Your cupcakes must be so good. I'll be easily addicted to these. Your pictures are always so perfect - I enjoy your recipe and photography!

  14. that must have een a burst of citrus in the mouth... love that colour!

  15. How gorgeous! I just found these on foodgawker and I think I'm going to have to try them out - I love blood oranges.

    You take beautiful photos!

  16. I love blood oranges, and the idea of incorporating them into cupcakes is absolutely brilliant! Love it!

  17. Thank you so much to each one of you. Cheers, sonia

  18. simply stunning! Gorgeous colors, gorgeous cupcakes and now i am craving something sweet!

  19. Sumptuous indeed!!!So spongy ,attractive color,swirled beautiful icing ...all making the cup cakes more tempting.Clicks fantastic!

  20. I am just thinking of what is the difference between a regular orange from this blood orange. The cupcakes looks tempting and no reason to not to try this.

  21. I recently purchased blood oranges at my local farmers market, and I've been dreaming of cupcakes ever since! Thank you for posting this! I'm considering trying these cupcakes with a dark chocolate frosting :)

  22. OMG.. mouth watering here.. Send me some dear !!
    Indian Cuisine

  23. Can anybody tell me what "APF" is, never heard of it and I can't seem to find what it is.


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