Vanilla Nutmeg Cupcakes with Blood Orange Buttercream

As the first glimpses of spring are starting to show, I decided to take an old favorite recipe and spice it up! Quite literally! I added savory nutmeg to my classic Vanilla Cake, and created a sweet and tangy blood orange buttercream to top the cupcakes with. I love finding new ways to use citrus in my baking because it leaves such a fresh after taste!

My take on this recipe was using natural ingredients to  add a pop of color to my kitchen! Blood oranges are just so vibrant in color and the frosting turned out just the same! 

Vanilla Cake: Pre heat the oven to 350° Fahrenheit, and line a cupcake tray with liners

In a large bowl with a hand mixer or a stand mixer, use the paddle attachment and cream the butter and the sugar

Next, incorporate the eggs one at a time with the mix and add in the vanilla

Dry ingredients are next! Add in the nutmeg, baking powder and 1/2 cup of the flour at a time mixing after each addition

The batter will be dry so add in the cream at this point!

Event distribute the batter among the cupcake liners (about 14 cupcakes will be yielded)

Bake the cupcakes about 20 minutes until golden brown and a tooth pick comes out clean when inserted

- 1 soft stick of unsalted butter

- 1 1/2 cups flour

- 1 tsp baking powder

- 1/4 tsp salt

-3/4 cup sugar

-2 large eggs

-1 tbsp vanilla extract

- 2 teaspoons of ground nutmeg***

- 1/2 cup heavy cream

Blood Orange Buttercream Frosting:

Beat the butter and the powdered sugar until a thick paste forms

Add in the blood orange juice and beat with a whisk attachment until soft and fluffy (4 minutes)

Next add the zest, salt and the food dye

*if the blood oranges that you purchased yield a lot of juice just add 1/2 cup of powdered sugar

 

- 1 stick of soft butter

- 1 cup of powdered sugar

- juice from 2 medium sized blood oranges

- zest from  1 blood orange

- 3 drops of red food dye

- a pinch of salt

 

 

The key to butter cream is a constant whip! Keep the mixer beating when you are leaving the frosting unattended! While waiting for the cupcakes to cool, place a piping bag in a cup, tip side down and fill half way with the frosting. Place the cupcakes on a tray and squeeze the buttercream out of the piping bag on to the cupcake! Garnish with a slice of blood orange or just eat and enjoy! 

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