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Articles Food-&-Beverage Recipes

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"Despite being super-simple to make, these cupcakes are extraordinarily flavorsome, and the high orange juice content gives the crumb unparalleled softness," says "Great British Baking Show" alum Giuseppe Dell'Anno, who includes the Sicilian-inspired dessert in his new cookbook "Giuseppe's Easy Bakes." "Your kitchen will smell amazing as you're baking these little treats!"

Makes: 12
Active time: 20 minutes
Total time: 1 hour, 45 minutes

2 large unwaxed seedless oranges, divided
1 1/4 cups (about 8 3/4 oz.) superfine sugar
2 extra-large eggs
6 Tbsp. vegetable oil
1/2 cup whole milk
1 tsp. vanilla paste
2 cups (abut 8 1/2 oz.) all-purpose flour
2 tsp. baking powder
1/8 tsp. table salt
1/2 cup (2 oz.) powdered sugar

1. Preheat oven to 350 degrees with a rack in the center position. Line a 12-cup muffin pan with liners; set aside.

2. Wash and dry oranges, and set one orange aside for later. Slice top and bottom ends off 1 orange, then roughly chop it. Place chopped orange in the bowl of a food processor; process to a pulp, about 1 minute. Add sugar, eggs, oil, milk and vanilla; process until mixture is smooth, about 1 minute. Add flour, baking powder and salt; pulse to incorporate the dry ingredients, about 3 pulses. Scrape down sides of the bowl with a silicone spatula, if necessary.

3. Spoon or pour the batter into muffin cups, filling two-thirds full. Bake in oven until tops are golden and a skewer inserted into the center comes out clean, 23 to 25 minutes.

4. Remove from oven, and let cool slightly in pan, about 5 minutes. Remove muffins from pan, and let cool completely on a wire rack, about 1 hour. Meanwhile, zest the reserve orange into very thin strips. Squeeze zested orange; whisk together powdered sugar and 1 tablespoon juice in a small bowl until smooth, adding another teaspoon of juice if needed. Use a spoon to drizzle the glaze over cupcakes before the glaze sets.
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