Cupcakes de naranja y crema catalana 
Orange and Crema Catalana Cupcakes
I needed an eye-catching recipe that could also serve as a snack for a photo session, so I made these delicious cupcakes. The base is a super fluffy cupcake flavored with orange, topped with a smooth buttercream with Crema Catalana essence (highly recommended), and finished with a raspberry. Honestly, it's super easy and really tasty.
Orange and Crema Catalana Cupcakes
I needed an eye-catching recipe that could also serve as a snack for a photo session, so I made these delicious cupcakes. The base is a super fluffy cupcake flavored with orange, topped with a smooth buttercream with Crema Catalana essence (highly recommended), and finished with a raspberry. Honestly, it's super easy and really tasty.
Cooking Instructions
- 1
Preheat the oven to 350°F and prepare the cupcake liners in the tray.
- 2
Sift the flour with the baking powder. In a bowl, mix the butter, sugar, salt, and flour with the baking powder. Beat with a whisk until 'crumbs' form.
- 3
In another bowl, lightly beat the egg and milk. Add it to the other mixture and beat just until the mixture is homogeneous. Overbeating will make it less fluffy.
- 4
Finally, add the zest or the essence of your choice.
- 5
Fill each liner only halfway. Bake for 20 to 25 minutes, just until a toothpick comes out clean. Do not overbake. Remove and let cool.
- 6
For the buttercream, beat the butter with an electric mixer (very important at room temperature) for about 5 minutes until creamy. Sift the powdered sugar and add it to the butter while continuing to beat. Once combined, beat for a couple more minutes and add a few drops of essence. Taste.
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