A few days after reading about this month's Mystery Box Cupcake Challenge, with the theme of "Orange," I tried a new flavor of yogurt for lunch: Yoplait's Light Strawberry Orange Sunrise yogurt - a mixture of strawberry, banana, and sunny orange. It was so tasty that I could not stop commenting on its deliciousness (my friends can verify) and I had half a mind to go and buy another one immediately after I finished it. Suddenly, I had an epiphany! This yogurt had the potential to turn into scrumptious, fruit-filled cupcakes. When I mentioned this to my friends, one suggested that I make the cupcakes actually look like a sunrise by dying them pink and orange. This opportunity was too good to pass up. After hunting around for modifiable recipes, I came up with my recipe...
Strawberry Orange Sunrise Cupcakes
- 1-1/2 C strawberries
- 2 Tbsp. sugar
- 1 Tbsp. fresh orange juice
- 1/2 C butter (1 stick)
- 1 C sugar
- 2 eggs
- 1/2 C light strawberry orange sunrise yogurt
- 1 t baking soda
- 2 C all-purpose flour
- 1 t vanilla
- 1/2 C mashed bananas (about 1 banana)
- 1 Tbsp. orange zest
- Macerate strawberries by adding 2 Tbsp. sugar and 1 Tbsp. orange juice and refrigerating, covered, for at least 2 hours.
- Cream butter and sugar.
- Mix in eggs, yogurt, flour, baking soda, and vanilla.
- Stir in banana, strawberries (with most of the liquid drained off), and orange zest until combined.
- Divide batter in half, in two separate bowls. In one, add pink coloring. In the other, add orange coloring. (I used Wilton paste colors.)
- Fill cupcake liners 3/4 full, adding the pink batter and then spooning the orange batter on top.
- Bake for 20 minutes at 350º F.
Makes about 1-2/3 cups
· 1-1/2 large eggs
· 1 large egg yolk
· 1/4 cup sugar
· 2 Tbsp. fresh orange juice
· 1 tablespoon fresh lemon juice
· zest from 1/2 a large orange
· 1/2 teaspoon lemon zest
· 1/4 cup (1/2 stick) cold unsalted butter, cut into tablespoons
In a small heavy saucepan, whisk together the eggs and egg yolks. Whisk in the sugar, then whisk in the citrus juices and zests. Add the butter and whisk constantly over moderately low heat until the mixture thickens, about 8 minutes; do not let it boil. Immediately strain the curd into a bowl. Press plastic wrap directly on the surface of the curd and cut 6 small steam vents in the plastic. Refrigerate until curd is cold, about 4 hours. You can make the curd ahead of time and it can be refrigerated for up to one week.
*I used the cone method to fill the cupcakes with the orange curd, but any normal method of filling should work.
|Look at that luscious orange curd...|
Strawberry Vanilla Whipped Cream Frosting
- 1 C heavy whipping cream
- 1/3 C sugar (I used confectioner's sugar to try to make it hold up better)
- 1/2 tsp. vanilla extract
- 4 T food processed strawberries (take 6-10 small strawberries, wash them, remove the stems, and throw them in the food processor/blender until they become a thick, seedy liquid)
- Whip cream until it looks like whipped cream.
- Mix in sugar.
- Mix in vanilla and strawberries until just combined. If the frosting is too runny at this point, add a few more tablespoons of sugar.
- Pipe onto cupcakes.
The winner of October’s Mystery Box Cupcake Challenge will receive prizes from:
- Angela's Images; a selection of handmade crafts
- Bake It Pretty; a $5 electronic gift card
- Beanilla; 2-fold Madagascar vanilla extract & 3 Tongan vanilla beans
- Hello Hanna; a pack of Sweet Stands cupcake stands
- Lisa Orgler; an 8.5"x11" original art print of your choice
- Miss Kitty Creations; a handmade cupcake charm of your choice
- Sweet Cuppin Cakes; a prize pack worth $25
- Tundra Books; a selection 3 very sweet children's books