Here’s yet another delicious recipe from the Cupcake Project.  Check out pics and more after the jump.

• 1/2 C (1 stick) butter, room temperature
• 3 oz (about 1/3 C) orange marmalade (try to find one with orange bits in it)
• 1 1/2 C powdered sugar
• 1 T heavy cream
• 1/2 t vanilla extract
• 1/2 t orange extract

1. Beat butter until creamy.
2. Beat in marmalade.
3. Beat in powdered sugar.
4. Add heavy cream and extracts.
5. Taste and smile. It should frost about 12 cupcakes, depending on how much you use.

Buttercream Frosting Recipe – Orange Frosting ~ Cupcake Project.

Related posts:

1. Orange Marmalade Buttercream Frosting Recipe like Martha Stewart
2. Orange Frosting On Devil’s Food Cake
3. Yogurt Frosting Recipe: Your Cupcakes, Only Lighter

The full cake and frosting recipe is after the jump:

Orange frosting

• 1 1/2 cup granulated sugar
• 2 egg whites
• 1/4 cup frozen orange juice
• 1 tbs fresh lemon juice
• grated rind of 1 orange

For the frosting, place all the ingredients in the top of a double boiler. With an electric mixer, beat until the mixture holds soft peaks. Remove from heat and beat until thick enough to spread.

Devil’s Food Cake With Orange Frosting ~ Sankeerthanam.

Related posts:

1. Orange Buttercream Frosting Recipe with Orange Marmalade
2. Brown Sugar Frosting For Devil’s Food Cake
3. Lemon Cake Frosting Recipe: Creamy, Sweet Icing

Orange Creamsicle Buttercream Frosting Recipe

Prep time: 30 minutes

Makes enough to frost one 2-layer, 8-inch cake or 24 cupcakes

Notes: This recipe is an adaptation of Martha Stewart’s recipe for Swiss Meringue Buttercream. The addition of orange marmalade and orange blossom water at the end makes for a creamy, citrusy frosting. Pair with vanilla cake to create a Creamsicle-inspired confection that will invoke nostalgia at every bite.

INGREDIENTS

1 ½ cups Smucker’s Sweet Orange Marmalade

4 large egg whites

1 ¼ cup granulated sugar

1 ½ cup (3 sticks) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 teaspoon orange blossom water

INSTRUCTIONS

In a food processor or blender, purée the orange marmalade until smooth, about 1 minute, and set aside.

Combine egg whites and sugar in the heat-proof bowl of an electric mixer and set in a saucepan of boiling water. Cook the mixture, whisking constantly, until the sugar is dissolved and the mixture reaches 160 degrees.

Attach the bowl to the mixer and fit the mixer with the whisk attachment. Whisk the egg-white mixture on high speed until stiff but not dry; peaks form. Keep beating until the mixture is fluffy and cool, about 6 to 7 minutes.

Remove the whisk attachment and replace with the paddle attachment. Start beating on medium-low speed and add the butter, several tablespoons at a time. Continue beating for about two minutes. If the frosting separates, beat on high speed until smooth, about 3 minutes. Beat in the vanilla and orange blossom water.

Using a rubber spatula, gently fold in the puréed marmalade until incorporated smoothly throughout the frosting.

Can be stored in an airtight container, refrigerated, for up to three days or frozen for up to one month (thaw frozen frosting in refrigerator for one day before using). If the frosting has been refrigerated, let come to room temperature and beat for about two minutes.

Per slice based on 12 slices of cake, frosting only: 389 cal.; 2 g pro.; 48 g carb.; 23 g fat (15 sat., 7 monounsat., 1 polyunsat.); 62 mg chol.; 44 mg sod.; 0 g fiber; 46 g sugar; 51 percent calories from fat.

Related posts:

1. Orange Buttercream Frosting Recipe with Orange Marmalade
2. Marshmallow Frosting Recipe via Martha Stewart: Light As a Feather
3. Oreo Cookie Buttercream Cake Frosting Recipe: Best Oreo Icing Ever!