Orange Angel Food Cupcakes With Chocolate Orange Bu

Name: Orange Angel Food Cupcakes With Chocolate Orange Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Cupcakes; 1 1/4 cups egg whites at room temperature; 1 teaspoon cream of tartar; 1 teaspoon orange zest; 3/4 cup granulated sugar; 1 cup cake flour; 1/2 cup confectioners sugar; 1/2 teaspoon salt; Chocolate Orange Buttercream; 6 ounces Bittersweet (70%) chocolate broken into small pieces; 1 teaspoon orange zest; 4 egg whites from large eggs; 1/2 cup +2 tbs granulated sugar; 8 ounces unsalted butter cut into pieces at room temperature butter should be soft; orange marmalade to spread on top of cupcake

Servings: persons

The Cupcakes
1 1/4 cups egg whites at room temperature
1 teaspoon cream of tartar
1 teaspoon orange zest
3/4 cup granulated sugar
1 cup cake flour
1/2 cup confectioners sugar
1/2 teaspoon salt
Chocolate Orange Buttercream
6 ounces Bittersweet (70%) chocolate broken into small pieces
1 teaspoon orange zest
4 egg whites from large eggs
1/2 cup +2 tbs granulated sugar
8 ounces unsalted butter cut into pieces at room temperature butter should be soft
orange marmalade to spread on top of cupcake

1
1. Preheat the oven to 325u00b0. Set 12 jumbo foil muffin cups on a rimmed baking sheet. In a small bowl, combine the cake flour with the confectioners' sugar. In the bowl of your stand mixer, combine the egg whites with the salt, orange zest and cream of tartar and beat with whisk attachment until soft peaks form. Gradually beat in the granulated sugar, 1 tablespoon at a time, until the whites are firm and glossy. Sift the flour mixture over the egg whites in 2 additions, folding gently until incorporated.
2
Spoon the batter into the muffin cups filling to the top. Bake for 15 minutes, checking the cupcakes starting at 13 minutes (ovens vary) shifting the pan from front to back, until the cupcakes are springy and golden. Transfer the cupcakes to a rack to cool
3
Place chopped chocolate and orange zest in microwave and melt chocolate for 30 seconds, stir and microwave another 30 seconds, stir and if necessary microwave another 30 seconds until its melted.
4
Combine sugar and egg whites in the bowl of an electric mixer. Place the bowl over a pan of simmering water; whisk until the mixture feels hot to touch and the sugar is completely dissolved, about 3 minutes. Transfer the bowl to the mixer stand. Using the whisk attachment, beat the mixture on medium-high until cooled, about 15 minutes.
5
With mixer running add the butter a piece at a time beating constantly, now add the cooled chocolate beat to incorporate. Use immediately.
6
Spread a thin layer of marmalade on top of cupcake, pipe some of the buttercream in the middle. Enjoy!

1342

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: The Cupcakes, 1 1/4 cups egg whites at room temperature, 1 teaspoon cream of tartar, 1 teaspoon orange zest, and more.

Yes, Orange Angel Food Cupcakes With Chocolate Orange Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange Angel Food Cupcakes With Chocolate Orange Buttercream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions