Olympic Torch Citrus Cupcakes

By Brandi Milloy

Olympic Torch Citrus Cupcakes

Yield2 dozen cupcakes

From POPSUGAR Food

INGREDIENTS

    • For the cupcakes:
    • 2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
    • 2 cups granulated sugar
    • 2 teaspoons orange zest
    • 1 teaspoon lemon zest
    • 2/3 cup unsalted butter, at room temperature
    • 4 large eggs
    • 2/3 cup sour cream
    • 1/2 teaspoon vanilla extract
    • For the candy flames:
    • 1 bag orange candy melts
    • 1 bag red candy melts
    • 1 bag yellow candy melts
    • For the frosting:
    • 1 cup unsalted butter
    • 3 1/2 cups powdered sugar
    • 1/8 teaspoon salt
    • 1 teaspoon vanilla extract
    • The juice of 1 orange
    • 2 dozen ice cream cones

    INSTRUCTIONS

    1. Make the cupcakes: Preheat oven to 325°F. Line two muffin tins with cupcake liners.

    2. Sift together the flour, salt, and baking soda in a large mixing bowl.

    3. Combine the sugar and citrus zest. Using a hand or stand mixer, cream together the butter and sugar until light and fluffy. Add eggs one at a time, and continue mixing. Alternate adding dry ingredients and sour cream to mixture. Add vanilla, and mix just until incorporated.

    4. Fill cupcake tins about 2/3 full, and bake for 20-25 minutes or until light-golden brown and springy. Allow to cool completely before frosting.

    5. Make the candy flames: Line a half-sheet pan with wax paper.

    6. Melt orange, red, and yellow candy melts in three separate dishes. Pour candy onto a baking sheet lined with wax paper in a zigzag motion, or pipe the chocolate into flame shapes, using a toothpick for a marbled flame effect. Refrigerate until completely set and firm, about 5 minutes.

    7. Peel marbled candy melts off of the wax paper, and break into flame-like shards.

    8. Make the frosting: Cream butter, sugar, and salt until combined. Add vanilla and orange juice, and beat for 5 minutes or until light and fluffy. The frosting should be thick enough to pipe. If it is too stiff, thin it by adding orange juice 1 teaspoon at a time; if it is too thin, thicken it by adding sifted powdered sugar 1 teaspoon at a time.

    9. Decorate the cupcakes: To assemble, peel the cupcake liners off of each cupcake and anchor the cupcakes in the ice cream cones with a dab of frosting. Transfer the frosting to a pastry bag fitted with a star tip, and pipe. Decorate with candy flames.