Saturday, May 3, 2014

Orange Strawberry Milkshake Cupcakes Recipe (with Gluten-Free Option)

Orange Strawberry Milkshake Cupcakes

Mmmmmm! Try some delightfully moist orange-infused crumb cupcake with a delightful strawberry milkshake filling and a strong orange icing. They are delicious! I came up with this recipe for A Party recently and Cuddles The Turtle Fluffiefriend helped. I did make these cupcakes gluten-free, so first I will give the directions for how I would have made them if they weren't gluten-free and then at the end I will have a section for the gluten-free version.


Ingredients You'll Need:



Orange Cake (this is just an alteration of the lemon cake recipe I made up for my Lemon Meringue Cupcakes With Blackberry Curd):


1 Large Orange
3/4 Cup Softened Butter
1 3/4 Cups Sugar
3 Large Eggs
3 Cups Flour
1 Teaspoon Baking Soda
1 Cup Milk
1 Teaspoon Salt

Strawberry Milkshake Filling:


1/2 Batch Strawberry Ice Cream (unfrozen)

Fresh Orange Frosting:


Ingredients for Best Buttercream Frosting
3 Tablespoons Fresh Orange Zest

Directions:


The night before you plan on making the cupcakes make a half batch of Strawberry Ice Cream and place in fridge to cool. You will not be putting this in the ice cream maker- instead we'll be whipping it like weak whipped cream.

Preheat oven to 375 degrees. Using a cheese grater make fresh orange zest from the large orange. Squeeze juice of the orange into a bowl. Add milk to the orange juice. Set aside to curdle. In a different bowl mix the flour, sugar, salt, and baking soda. Add the eggs, softened butter, and orange-milk mixture. Pour into the muffin tin and bake. Take the strawberry ice cream mix out of the fridge and whip using a mixer. It will not fully whip since there's whole milk in it. That's fine, this is a strawberry milkshake cupcake, not a strawberry whipped cream cupcake. Follow the directions for Best Buttercream Frosting by My Sweet Mission and add the orange zest. Let the cupcakes cool fully before filling with the strawberry milkshake filling and icing.
 Keep the cupcakes in the fridge or serve immediately and enjoy! It is so delicious!

Gluten-Free Version:


My friend with celiac disease said not to bother trying to do the cupcakes from scratch since I don't have the ingredients for gluten-free baking and will be moving soon so I don't need them hanging around my house for one party. So I bought a box for gluten-free vanilla cake. Follow the directions on the back of the box, except substitute any milk or water it calls for with fresh orange juice. Add the freshly grated orange zest to the cake batter. Bake as directed.

As in the directions above, make the Strawberry Ice Cream the night before and set in fridge (you won't need the ice cream maker though!) Whip up the strawberry ice cream mixture so it's thicker (it won't completely thicken since it contains whole milk.) When you make Best Buttercream Frosting by My Sweet Mission substitute the flour with gluten-free muffin mix or gluten-free pancake mix. Wait until the cupcakes are fully cooled to fill and frost.

Keep in the fridge or serve immediately. Even the guests who didn't have celiac disease love the cupcakes! They turned out utterly delicious!

Other Cupcakes I Made For The Party And Tips
More Delightful Dessert Recipes
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