I'm all about cooking/baking with seasonal ingredients, but winter always seems to be a tough one for me. It's harder to find foods I really love that are in season and a lot of what is in season are foods I cook a lot with in Fall, so by the time winter comes around I want something new and different.
BUT, blood oranges, you guys.
Blood oranges are in season in the winter and are absolutely delicious and beautiful. They are one of the prettiest fruits in my opinion with their deep red center and so so tasty. With my love for baked goods being at an all-time high with pregnancy cravings, I made these gluten free blood orange and chocolate cupcakes this past week and are just in love with them. I filled and topped them with blood orange buttercream frosting and oh my. All of my winter and baked good dreams are fulfilled. The cake part isn't super super sweet so the buttercream frosting is the perfect balance. I also added some cinnamon in the batter, so there is a lovely balance of sweet, citrus and spice. With Valentine's day being less than a month away, these babies would also make a fun V-day treat for your significant other, your gal pals, or whoever else loves baked goods (AKA: everyone you know).
Go give these little guys a try and spread the winter cheer!
Gluten Free Blood Orange Chocolate Cupcakes with Blood Orange Buttercream
- 1 cup Bob's Red Mill 1-to-1 GF Baking Flour
- 1 cup plus 2 tablespoons sugar
- ⅓ cup plus 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- zest of one blood orange
- ½ cup unsalted butter, melted
- 2 large eggs, lightly beaten
- ½ cup hot water
- 2 tablespoons blood orange juice
- 2 sticks unsalted butter, softened
- 4 cups confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
- 2 tablespoons blood orange juice
- Preheat oven to 350°F and line a muffin tin with cupcake liners or parchment paper.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, salt and cinnamon. Add the zest.
- In a medium bowl, combine the butter, eggs, hot water, and orange juice using a whisk.
- Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add half of the wet ingredients. Mix for a minute on medium speed and scrape the sides and bottom of bowl. Add the rest of the wet ingredients and mix for additional minute on medium speed. Divide evenly among the cupcake liners.
- Bake in the preheated oven for 12-15 minutes or until a toothpick/cake-tester inserted in the center comes out almost clean.
- Cool cupcakes on wire racks completely before frosting (this will keep your icing from melting on your cupcake). Meanwhile start on the frosting.
- Whip butter for 8 minutes with an electric mixer on medium speed. The butter will become pale and creamy.
- Add the rest of the ingredients and mix on low speed for 1 minute. Slowly increase speed to medium and mix for 6 minutes until the frosting is light, creamy and fluffy. Your frosting will have a pale pink hue because of the blood orange juice.
- I chose to fill my cupcakes with the blood orange icing as well as put it on top. To do this, fill a piping bag with icing and attach a decorating tip. Insert the decorating tip into the center of the cupcake and squeeze icing into the center. Continue squeezing as you lift the tip out and stop once you get to the top of the cupcake. Decorate the top of your cupcake with the icing and sprinkle some orange zest on top!