I had originally planned to make Coffee Cake Muffins Melissa's Born to Cook blog, but then I remembered I had promised BGS that I would make some orange cupcakes/muffins with cheesecake icing, so I sought out recipes and resources. I found Orange Muffins, Fresh Orange Muffins. and Orange Muffins.
I'm not a fan of overly sweet icings - never have been - even as a kid -, so I found two resources for cream cheese icing that balanced the sweetness. I found Cream Cheese Filling and All Recipe Cheese Filling and once again felt the need to improvise based on the ingredients.
For the cupcake/muffin:
2 oranges, peel on, but seeds removed
3/4 cup orange juice or mango nectar
2 cups All Purpose (AP) flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 cup sugar
1 tbsp sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/3 cup vegetable oil
2 eggs
1/2 cups chopped walnuts (optional)
For the muffin topping: For the filling/icing
1 tbsp melted butter/margarine 16 oz cream cheese, softened
1/4 cup brown sugar 3/4 pound powdered sugar
1/2 tsp ground cinnamon 10 oz mango nectar
1/4 tsp ground nutmeg zest and juice of one orange
1/8 tsp ground cloves 2 oz orange liqueur like Triple Sec
1/4 cup chopped walnuts (optional) 2 oz dark rum
1 tsp vanilla
Preheat your oven to 400 degrees. Spray your muffin pans with non-stick spray or or place muffin liners and set aside. Place the orange quarters and orange juice/mango nectar in your food processor or blender and pulse until pureed. Add the eggs and oil and blend/pulse until incorporated.
In a separate large bowl mix the dry ingredients: flour, baking soda, baking powder, sugar,nuts, and spices. Add the orange mixture all at once and stir to combine. Fill the muffin cups until 2/3 full.
Combine the melted butter, brown sugar, and spices and sprinkle on top of the muffins. Put the muffins in the preheated muffins for 20-25 minutes.
While the muffins are cooking, combine the mango nectar and orange juice and orange zest to a pot and reduce to a thick syrup. Whip the softened cheese until smooth. Slowly add the powdered sugar, mango syrup, rum, and triple sec until combined.
My plan was to put the icing inside and on top of the cupcakes, but I didn't have of those spiffy cake decorating tips
, so I had to settle for just putting the icing on top. The Icing is deliciously non-sweet, but my cupcake/muffins are dense and moist (not in a good way). I spose that's what I get for improving on a baking recipe......BGS likes them, though. That's what REALLY matters :)
I'm not a fan of overly sweet icings - never have been - even as a kid -, so I found two resources for cream cheese icing that balanced the sweetness. I found Cream Cheese Filling and All Recipe Cheese Filling and once again felt the need to improvise based on the ingredients.
For the cupcake/muffin:
2 oranges, peel on, but seeds removed
3/4 cup orange juice or mango nectar
2 cups All Purpose (AP) flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 cup sugar
1 tbsp sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/3 cup vegetable oil
2 eggs
1/2 cups chopped walnuts (optional)
For the muffin topping: For the filling/icing
1 tbsp melted butter/margarine 16 oz cream cheese, softened
1/4 cup brown sugar 3/4 pound powdered sugar
1/2 tsp ground cinnamon 10 oz mango nectar
1/4 tsp ground nutmeg zest and juice of one orange
1/8 tsp ground cloves 2 oz orange liqueur like Triple Sec
1/4 cup chopped walnuts (optional) 2 oz dark rum
1 tsp vanilla
Preheat your oven to 400 degrees. Spray your muffin pans with non-stick spray or or place muffin liners and set aside. Place the orange quarters and orange juice/mango nectar in your food processor or blender and pulse until pureed. Add the eggs and oil and blend/pulse until incorporated.
In a separate large bowl mix the dry ingredients: flour, baking soda, baking powder, sugar,nuts, and spices. Add the orange mixture all at once and stir to combine. Fill the muffin cups until 2/3 full.
Combine the melted butter, brown sugar, and spices and sprinkle on top of the muffins. Put the muffins in the preheated muffins for 20-25 minutes.
While the muffins are cooking, combine the mango nectar and orange juice and orange zest to a pot and reduce to a thick syrup. Whip the softened cheese until smooth. Slowly add the powdered sugar, mango syrup, rum, and triple sec until combined.
My plan was to put the icing inside and on top of the cupcakes, but I didn't have of those spiffy cake decorating tips
, so I had to settle for just putting the icing on top. The Icing is deliciously non-sweet, but my cupcake/muffins are dense and moist (not in a good way). I spose that's what I get for improving on a baking recipe......BGS likes them, though. That's what REALLY matters :)
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