Tuesday, February 2, 2010

Blood Oranges!

If you have never tried a blood orange, do it now while they are in season because they are awesome.
Taken from Harvest to Table website.
Some people think they are intense but I find them awesome and fun.

So since they are in season now and I can find them at my place of employment I am trying to eat them as often as I can and cook with them as often as I can.  So I was looking at cooking blogs and found this awesome recipe that used blood oranges in cupcakes! I knew I must try it out. 
Here is the result and they are awesome!  If you feel like trying something new you should try out this recipe.  This recipe was taken from LoveandOliveOil.com blog, great cooking blog to explore if you have time.

Chocolate Olive Oil and Blood Orange Cupcakes

Makes 12 cupcakes.
1 cup coconut milk
1/3 cup pure olive oil
1 teaspoon vanilla extract
1 teaspoon blood orange zest, finely grated
3/4 cup sugar
1 cup all-purpose flour
1 tablespoon almond meal
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
For Frosting:
1/2 cup butter or margarine, room temperature
2-3 cups confectioners’ sugar
1/2 teaspoon vanilla extract
3 tablespoons blood orange juice
1 teaspoon blood orange zest, finely grated
1-2 tablespoons soy creamer or heavy cream (as needed)
Preheat oven to 350 degrees F. Line muffin pan with paper liners.
Whisk together the coconut milk, sugar, oil, vanilla extract, and zest until incorporated. In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt. Make a well in the center of dry ingredients and pour in coconut milk mixture. Stir until just smooth (do not overmix).
Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). Bake 18-20 minutes (or 10-12 for minis), or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
For frosting, cream butter until smooth and fluffy, 2-3 minutes. Add 1 cup powdered sugar and beat until combined. Mix in orange juice, zest, and vanilla. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar or added cream to achieve the proper consistency). Continue beating until light and fluffy, about 3-5 minutes. Spread or pipe onto cooled cupcakes.
Happy Cooking, 

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