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Olympic Torch Citrus Cupcakes

Olympic Torch Citrus Cupcakes

From POPSUGAR Food

Olympic Torch Citrus Cupcakes

Ingredients

  1. 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
  1. For the candy flames:
    1 bag orange candy melts
    1 bag red candy melts
    1 bag yellow candy melts
  1. 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
  1. 2 dozen ice cream cones

Directions

  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.
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