Orange Cupcakes Filled with Orange Curd.

For some reason, orange and citrus in general, scream warmer weather to me.  I didn't realize it until I cut one of these open, but the slightly oozy orange curd reminds me of an egg yolk - perfect for Easter, don't you think? :)

I used the buttery orange cake and orange curd recipes from the Orange Grove Cake in The Cake Book by Tish Boyle.  I don't get to use this book as often as I'd like because it makes big layer cakes, cakes that would take my family a very long time to finish.  I decided to divide this cake batter into cupcakes (and a small 6" layer cake) and fill them with the curd.  Instead of the Swiss meringue buttercream recipe used in the book, I iced these with cream cheese frosting, which I think most people find more palatable anyway.

While falling asleep last night I decided to get kitschy with the decoration and go all-out green-dyed Easter coconut grass and M&M's to represent little eggs, but on any other occasion I would have whipped up some homemade candied orange peel, perhaps dipped in white (or dark) chocolate, to go on top.

Happy Easter, everyone!

Orange Cupcakes filled with Orange Curd
Cake and filling recipes from The Cake Book by Tish Boyle
Cupcakes:
3 cups (12 ounces) cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups granulated sugar
4 large eggs, at room temperature
Grated zest of 1 orange
1/3 cup freshly squeezed orange juice
2/3 cup milk, at room temperature

Preheat the oven to 350 degrees F. and line a cupcake pan with papers.

Sift together the cake flour, baking powder and salt and set aside.  In a mixing bowl, cream together the butter and sugar until very light and fluffy, about 5 minutes.  Add in the eggs one at a time, beating well after each one is added.  Mix in the orange zest, then the dry ingredients alternating with the orange juice and milk, mixing until everything is well incorporated at the end.

Divide the batter evenly among the cupcake pan, then bake until light golden around the edges and a toothpick inserted comes out clean, 15-20 minutes.  Let the cupcakes cool completely before filling and icing.

Orange Curd Filling:
1/2 cup granulated sugar
1 tablespoon plus 2 teaspoons cornstarch
Pinch of salt
Grated zest of 1 orange
2/3 cup freshly squeezed orange juice
2 tablespoons lemon juice
2 tablespoons water
3 large egg yolks

In a medium-sized saucepan, stir together all of the ingredients and place over medium-high heat.  Bring the mixture to a boil and let it get thick.  Cook and stir constantly for 1 minute, then remove the pan from heat and scrape the mixture into a bowl.  Cover the surface with plastic wrap and refrigerate until chilled, about an hour.

  
Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 lb. confectioner's sugar
Pinch of salt
1 teaspoon vanilla extract

In a mixing bowl, mix the cream cheese and butter together until very creamy, then add the sugar, salt and vanilla extract.  Increase the speed to medium-high and beat until very light and fluffy, about 5 minutes.

When the cupcakes have cooled, cut out small cones from the tops of them and fill with about a tablespoon of the orange curd.  Replace the cone tops, then ice with the frosting and decorate as desired.