These small festive mini cupcakes with cinnamon are made very quickly and perfect when there is something small to celebrate. However, they are not for the little sweet-toothed or ravenous pregnant women, because there is also a portion of orange liqueur in the game.
Cinnamon Orange Liqueur Mini Cupcakes
You don’t always have to celebrate something big before you can get your cupcake out. Sometimes you just have to cheer up a grey Sunday and do something good for yourself. And in that case I wouldn’t have time to bake for 2 hours in the kitchen. 10 minutes of cinnamon-orange liqueur mini cupcakes are just perfect. The orange liqueur taste is subtle, by the way. You can taste the cinnamon more clearly. So you could add a little more liqueur if you like.
Ingredients for the cinnamon-orange liqueur Mini Cupcakes
Enough for 12 cupcakes
60 g margarine
75 g sugar
¼ Vanilla Extract
125 g flour
¼ Package baking powder
1 teaspoon cinnamon
5 tbsp orange liqueur
250 g mascarpone
250 ml cream
1 sachet cream stiffener
1 tbsp icing sugar
1 sachet vanilla sugar
1 teaspoon cinnamon
½ EL Liqueur
How to bake the cinnamon orange liqueur Mini Cupcakes
Preheat your oven to 175 degrees C and provide a mini cupcake tray or mini muffin tin.
Then put the soft margarine together with the eggs and sugar in a bowl and whip it open loosely. Then add the cocoa, vanilla and flour with the baking powder. To make the dough smoother again, stir in a sip of milk. Finally add Timt and the orange liqueur and stir well.
Fill the dough halfway into the moulds and bake the mini cupcakes for about 10 minutes. Check with a chopstick sample whether they are already baked before you take them out.
In the meantime, finish the topping.
First whip the cream with the cream stiffener and the vanilla sugar. Then mix the mascarpone with the icing sugar, the cinnamon and the liqueur in another bowl. Then add the cream. Fill the topping into a piping bag.
When the cupcakes are ready, let them cool completely. Then put the topping on it and sprinkle some cinnamon over it. Done.
Orange Creamsicle Cupcakes Recipe
– 1/2 cup all purpose flour
– 1 cup cake flour
– 1 1/2 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsalted butter
– 3/4 cup sugar
– 2 eggs
– 2 tsp orange zest
– 1/4 cup orange juice
– 1/3 cup milk
Cream Cheese Whipped Cream Frosting:
– 4 oz softened cream cheese
– 1 cup powdered sugar
– 3/4 cup heavy cream
1/4 of the reserved frosting:
– 1/2 tsp vanilla extract
Rest of frosting:
– orange food coloring
– 1/2 tsp orange extract ( or add 2 tbsp orange juice, add more to taste if needed)
Sift together the flour, cake flour, and baking powder in a medium sized bowl. Add the salt then whisk everything together. Set the bowl aside. In a separate large bowl, beat the butter until pale and creamy. Then beat in the sugar. Add the eggs one at a time, stirring in between each addition. Zest a fresh orange and add that into the batter. Add half of the dry ingredients into the wet, and mix well. Mix in the orange juice. Add the rest of the dry ingredients and beat in the milk as well. Scoop batter into cupcake liners 3/4 of the way full.
Bake at 350F or 180C for 18-20 minutes or until a toothpick inserted comes out clean.
Let cool and prepare the frosting:
Beat the softened cream cheese until nice and creamy. Add the powdered sugar and mix well. Add the cold heavy cream and beat on high speed for 3-5 minutes until the cream stiffens up. Once the frosting holds stiff peaks, reserve 1/4 of the frosting and add the vanilla extract. Place this frosting into a pastry bag with a round tip.
To the rest of the frosting add some orange food coloring and the orange extract / orange juice. Transfer the frosting into a pastry bag with a desired tip.
Once the cupcakes are cool, use a cupcake corer to make a hole in the center of each cupcake. Use the plain cream cheese whipped frosting to pipe a dollop inside. Place the top of the cupcake back on. Use the orange frosting to pipe some frosting on the top of the cupcake. Decorate with orange zest and orange slices if desired.