These darling vanilla cupcakes are my grown-up version of a childhood classic, drizzled with blood orange glaze for a little citrus tang. The gorgeous pink hue of this glaze comes from the natural colouring of blood orange juice. If blood oranges aren’t in season, you can easily substitute an alternative citrus juice in the glaze – lemon, orange and grapefruit all work beautifully (just be mindful the glaze will be white instead). I chose to decorate these little pretties with dried rose petals and coconut flakes, but if preferred, can be omitted without compromising the flavour.
Vanilla Bean Cupcakes + Blood Orange Glaze
Makes 12 standard cupcakes
Ingredients
Vanilla Bean Cupcakes
- 80ml (1/3 cup) whole milk
- 1 vanilla bean, halved lengthways, seeds scraped
- 125g unsalted butter, softened
- 150g (2/3 cup) caster sugar
- ¼ tsp fine sea salt
- 2 large eggs, at room temperature, lightly beaten
- 185g (1¼ cups) plain flour
- 1 ½ tsp baking powder
Blood Orange Glaze
- 240g (1½ cup) icing sugar mixture, sifted
- 60ml (¼ cup) blood orange juice (approx. juice of 1 – 1½ blood oranges)
Decorations
- Coconut flakes
- Dried rose petals
Instructions
Vanilla Bean Cupcakes
- Preheat oven to 180°C (160°C fan-forced) and prepare a 12-hole standard cupcake tin with paper cases.
- Place milk, vanilla bean and seeds in small saucepan on low-medium heat, heating and stirring until starting to steam. When steamy, remove immediately from heat and set aside to cool and steep for 20-30 minutes. Remove vanilla bean, squeezing to extract maximum flavour.
- Place butter, sugar and salt in free-standing mixer with paddle attachment and beat on medium-high speed until light and pale.
- Add beaten eggs slowly while beating on medium speed, scraping the bowl between each addition to ensure ingredients are well combined, then turn up to high speed and beat until light and fluffy.
- Sift flour with baking powder in a medium bowl, then add into batter on low speed in two batches, alternating with the vanilla-infused milk.
- Divide batter evenly between cases, then bake in preheated oven for 20-22 minutes, until lightly golden and a skewer inserted comes out clean. The sponge should spring back when touched.
- Allow cupcakes 5-10 minutes to cool slightly in the tray, then transfer to a wire rack and allow to cool completely.
Blood Orange Glaze
- Combine blood orange juice and icing sugar, mixing until the glaze has a pouring consistency. It should be fluid but still quite thick. If glaze is too thin or thick, add a bit more icing sugar or blood orange juice respectively.
Assembly
- Drizzle cooled cupcakes with blood orange glaze, smoothing gently with a palate knife.
- Sprinkle with coconut flakes or rose petals if desired.
Enjoy!
Credits and Sources
Cupcake recipe adapted from Cupcakes by Australian Women’s Weekly
Azalea flower plates by Kinfolk and Co
Vintage lace ceramic plate by Kim Wallace Ceramics
Ceramic bowls and pourer by Clay Canoe
Linens by Red House VT
You May Also Like:
Coconut Meringue Cupcakes + Blood Orange Curd
Persian Love Blood Orange Cake
Lemon Rose Pistachio Cakes + Grapefruit Glaze (gf)
Lovely photos!
Thanks very much Adrienne! 🙂