Orange Rolo Cupcakes Recipes

ORANGE CREAM CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce the speed to medium low; slowly beat in the melted butter, then add the orange zest and vanilla.
• Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; beat until just combined (do not overmix).
• Divide the batter evenly among the muffin cups, filling each about two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool 5 minutes, then remove the cupcakes to a rack to cool completely.
• Meanwhile, make the frosting: Bring the orange juice to a boil in a saucepan; reduce the heat to medium and simmer until reduced to1 1/2 tablespoons, about 8 minutes. Let cool.
• Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and fluffy. Beat in the butter, a little at a time, until smooth. Reduce the mixer speed to low; sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla, the cooled orange syrup, orange zest and food coloring and beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes. Spread the frosting on the cupcakes; top with candied orange zest.

ORANGE ROLO CUPCAKES

Steps:

• 1. Make cake mix according to package directions.
• 2. Place a frozen Rolo in the bottom of each cupcake paper.
• 3. Pour cake batter over frozen Rolo (2/3 full).
• 4. Bake at 350 for 18 minutes or until a toothpick inserted comes out clean.
• 5. Allow to cool and then ice with icing recipe below.
• 6. For icing, cream all the icing ingredients together until fluffy.
• 7. Top each cupcake with a Rolo on top of icing, then decorate. Make sure you put sprinkles on before icing dries.

ORANGE CREAM CUPCAKES

Steps:

• Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 2
• . In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
• . Add sour cream, vanilla extract and orange zest and mix until well combined.
• . Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• . Combine dry ingredients in a separate bowl, then combine the milk, water and orange juice in a small measuring cup.
• . Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix.
• . Fill the cupcake liners a little more than halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
• . Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
• . When the cupcakes are cooled, make the filling. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks begin to form.
• 0. Add the cream cheese and continue whipping until stiff peaks form.
• 1. Remove the centers of the cupcakes using a cupcake corer or sharp knife, then fill with the cream filling. To make the frosting, beat the butter in a large mixer bowl until smooth.
• 1. Add 2 cups of powdered sugar and mix until smooth.
• 2. Add the orange zest and 1 tablespoon of orange juice and mix until smooth.
• 3. Add the remaining powdered sugar and mix until smooth.
• 4. Add the remaining orange juice as needed for the right consistency of frosting and mix until smooth. 15
• Color the frosting as desired, then pipe the frosting onto the cupcakes. I used Ateco tip 844. 16.
• Decorate the cupcakes with orange slices, or your preferred decorations.

ROLO CUPCAKES

Steps:

• 1. For the cupcakes:Preheat oven to 350 degree
• 2. Line(2) 12 cup muffins tins with paper liners or spray with nonstick cooking spray.
• 3. In the bowl of a stand mixer,fitted with the paddle attachment,or with hand mixer in a large bowl,beat together the cake and pudding mixes,sour cream,oil,beaten eggs,water,and vanilla until well combined and smooth.
• 4. Evenly divide the batter among the prepared pans.(in use a large cookis scoop from OXO to scoop my batter;it holds 3 tablespoons)
• 5. Bake for 18-22 min.,or until top is springy to the touch.A small divot may appear in the center of the cupcake,no worries though because you'll cover that frosting.
• 6. Cool cupcakes throughly on wire rack.
• 7. For the FROSTING:Cream the butter in the bowl of an electric or stand mixer.Add the vanilla extract,salt,and caramel syrup and combine well.
• 8. Begin adding sugar and mixing throughly,after each addition.After all of the sugar has been added and mixed throughly,give it to taste and decide if you want to add in more caramel syrup.For thicker frosting you can gradually add in a little more sugar.
• 9. For the GLANCE: In a small saucepan over med.heat,warm the heavy cream until very hot,but not boiling.
• 10. Place chocolate pieces in a heat safe bowl.Pour the hot cream over the chocolate and allow it to sit about 5 min.Whisk in the honey,corn syrup,and vanilla.Allow to cool for about 15 min.Do not let the glaze sit for too long or it will harden up before you spoon it over frosting.
• 11. Spoon the glaze on the tops of the frosted cupcakes,allowing it to drop the sides a little bit.Don't add too much glaze or it will drop all over your lines.
• 12. Top each cupcake with a Rolo.
• 13. Store cupcakes in the refrigerate.Remove them to room temperature one hour before serving.