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Vanilla Bean Cupcakes + Blood Orange Glaze

February 7, 2018 by Salma 2 Comments

Vanilla Bean Cupcakes + Blood Orange Glaze | The Polka Dotter
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 | The Polka Dotter
Vanilla Bean Cupcakes + Blood Orange Glaze | The Polka Dotter
Vanilla Bean Cupcakes + Blood Orange Glaze | The Polka Dotter
Vanilla Bean Cupcakes + Blood Orange Glaze | The Polka Dotter

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Vanilla Bean Cupcakes + Blood Orange Glaze

Vanilla Bean Cupcakes + Blood Orange Glaze | The Polka Dotter
Print Recipe

Makes 12 standard cupcakes

Ingredients

Scale

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

  1. Preheat oven to 180°C (160°C fan-forced) and prepare a 12-hole standard cupcake tin with paper cases.
  2. 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.
  3. Place butter, sugar and salt in free-standing mixer with paddle attachment and beat on medium-high speed until light and pale.
  4. 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.
  5. 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.
  6. 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.
  7. 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

  1. 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

  1. Drizzle cooled cupcakes with blood orange glaze, smoothing gently with a palate knife.
  2. Sprinkle with coconut flakes or rose petals if desired.

Enjoy!

Did you make this recipe?

Tag @thepolkadotter on Instagram and hashtag it #polkadotbakes

Vanilla Bean Cupcakes + Blood Orange Glaze | The Polka Dotter

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)

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Filed Under: Cupcakes, Mini Cakes & Brownies Tagged With: Blood orange, Coconut, Vanilla

Previous Post: « Blackberry and Nectarine Summer Pavlova
Next Post: Mocha Hearts + Dark Chocolate Glaze »

Reader Interactions

Comments

  1. Adrienne

    February 7, 2018 at 9:48 pm

    Lovely photos!

    Reply
    • Salma

      February 13, 2018 at 10:52 pm

      Thanks very much Adrienne! 🙂

      Reply

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Welcome!

Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

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Weekend cake vibes 💕
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#onmytable #weekendbaking #yoghurtcake #loafcake #berrycake #raspberrycake #blackberrycake #figcake
“Desserts satisfy a different kind of hunger: th “Desserts satisfy a different kind of hunger: they nourish the soul, if not the body.” - Greg Malouf
⠀⠀⠀⠀⠀⠀⠀⠀⠀
A few years ago I read this eloquent passage, and my enduring love for desserts made complete sense. 
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Desserts nourish the soul not only in the joy of consumption, but in the labour of love of baking, creating, and sharing a piece of ourselves with those we hold close to our hearts. 
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It’s been a challenging few years, but right now it’s comforting to finally navigate my way back to baking and sharing that contentment with loved ones.
What’s your favourite thing to bake in autumn? I What’s your favourite thing to bake in autumn? I think I’ve found a new love this season in this Honey Ricotta Cheesecake + Brûlée’d Figs. Shot recently for @harrisfarmmarkets. So simple yet so divine, it’s the kinda thing that will have you raiding the fridge late at night Nigella style 😆 recipe up on the blog
Farewell to March with these fig and blackberry ca Farewell to March with these fig and blackberry cake vibes 💕
Can’t believe the deluge of rain over the last f Can’t believe the deluge of rain over the last few days! Hope all of you living across Australia’s east coast are staying safe in this weather, it’s been heartbreaking seeing the flooding 💕 this image is from my most recent shoot for @harrisfarmmarkets a few weeks ago, when the days were a little warmer and best spent outdoors sipping on these little Blackberry Rose & Lime Mocktails 😌
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Sending you all a little love today 💕 Sending you all a little love today 💕
If you’re still looking for something special to If you’re still looking for something special to make this weekend, look no further than this Persian Love Pavlova 💕 inspired by the Persian Love Cake, this pretty pav is flavoured with rosewater, covered in cardamom cream and topped with fresh juicy figs, jewels of Turkish delight and a smattering of slivered pistachios. Created for @harrisfarmmarkets and recipe up on the blog now ☺️
Thanks for all the love on my last post! Looks lik Thanks for all the love on my last post! Looks like I’ll have to start sharing a few more baking videos 😊️ Speaking of love, I’ve got the perfect Valentine’s Day recipe coming up for you tomorrow. And yes, it involves these gorgeous figs 😍
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