Last week, I introduced you to Anne Foster-Coleman, my food blogger friend from high school. When I asked her to share her story with me about food journaling, I asked if she would give me a orange Rhodia inspired recipe for us all to enjoy. As orange is one of Anne’s favorite ingredients, she was most happy to oblige.
Orange Cupcakes – Makes 18
2 Cups all-purpose flour
1 Tablespoon baking powder
1/2 Teaspoon salt
3/4 Cup butter – softened
1 1/4 Cups granulated sugar
1 Teaspoon orange extract
1 Tablespoon orange zest
1 Cup milk
2 Large eggs
1. Preheat oven to 375 degrees Fahrenheit and line or grease 18 muffin cups.
2. Stir together flour, baking powder and salt. Set aside.
3. Blend butter, sugar, extract and zest together until light and fluffy.
4. Mix milk and eggs together and set aside.
5. Add flour mixture and milk/egg mixture to butter and sugars alternately, blending as you go so a smooth batter is formed.
6. Pour batter into prepared muffin tins until each is 2/3 full. Bake for 20 minutes or until top springs back when touched.
7. Cool and frost with orange buttercream:
1. Combine 1 cup softened butter with 1 teaspoon orange extract until smooth.
2. Add 4 1/2 to 5 cups powdered sugar and 3 to 4 Tablespoons milk until the consistency desired.
Stay tuned for Anne’s story on historical food journaling which involves the notebook in the image above. In the meantime, you can visit her on the following blogs: