Blood oranges are kind of a new discovery for me. Every year around this time Honeybell oranges are everywhere in Southwest Florida. Fruit stands, grocery stores, and the farmers market are ALL about the Honeybells, so I was surprised when I spotted bags of Blood Oranges at Target last week.
I’m pretty much obsessed with blood orange soda and love it as a cocktail mixer, so I knew the first thing I had to make would be cocktails. The obvious choice being Margaritas. Can you say awesome?!! I did scale down the recipe a bit though…I’m not going to say we couldn’t have had the whole pitcher, but it was probably best that we didn’t!
Last week was a long, busy week. We had a surprise corporate inspection, which of course means STRESS, but I’m very happy and relieved to say that we did very, very well. I knew I wanted to make cupcakes to bring in for my coworkers and of course the blood oranges were calling to me!
I love the combo of chocolate and orange, plus the deep red juice makes a perfect pink frosting…so perfect for Valentine’s Day!
Oh and this is somehow the first cupcake recipe I’ve posted??! Kinda sad when cupcake is in the name, but I promise there will be more to come!
- 2 1/2 cups all-purpose flour
- 1 1/4 cups dutch-process cocoa powder
- 2 1/2 cups sugar
- 2 1/2 ts baking soda
- 2 1/4 ts baking powder
- 1 1/4 ts salt
- 2 large whole eggs, plus 1 large egg yolk
- 1 1/4 cups almond milk
- 1/2 cup plus 2 ts vegetable oil
- 1 1/4 ts pure vanilla extract
- zest of 1 orange
- 1 1/4 cups warm water
- 1/2 cup butter, at room temperature
- 2-3 cups powdered sugar, sifted
- 1/4 cup fresh blood orange juice
- Preheat the oven to 350 and line 2 standard muffin pans with paper liners.
- In the bowl of an electric mixer, sift together the flour, cocoa, sugar, baking soda, baking powder, and salt. Add the eggs and yolk, milk, oil, vanilla, orange zest, and warm water. Beat with a paddle attachment on low speed until smooth and combined, about 3 minutes.
- Divide the batter evenly among the muffin cups, filling about 2/3 full Baking for 20 to 25 minutes, rotating the pans halfway through. Cool in pans on a cooling rack for a few minutes, then remove from pans and let cool completely.
- While the cupcakes are cooling, cook the orange juice in a small saucepan over low heat until it thickens and coats the back of a spoon.
- Cream the butter, vanilla, and reduced orange juice until smooth. Add two cups of the powdered sugar and mix until smooth and creamy, add more powdered sugar if necessary, a little at a time.
- Once the cupcakes have cooled completely, frost with buttercream and decorate as desired.