Candied Orange-Vanilla Bean Cupcakes

Ingredients:

¼ tsp baking soda
¼ tsp baking powder
2 cups all-purpose flour
¼ tsp salt
¼ cup fresh orange juice
1 tbs orange zest
¾ cup heavy cream
1 tbs vanilla extract
½ cup butter (unsalted and at room temperature)
2 large eggs
1 cup sugar
2 vanilla beans (scraped)

Candied Orange Slices
(Approximately for 12 cupcakes)

2 navel oranges (small)
1 cup sugar
1 cup water

Swiss Meringue Butter cream
(Makes about 3 cups)

3 large egg whites
½ cup sugar
227 g butter (unsalted and at room temperature)
1 tsp vanilla extract
Pinch of salt

Method:

Preheat the oven to 180ºC and line a standard cupcake pan with cupcake liners. In a bowl, sift all the dry ingredients; baking soda, baking powder, flour and salt. In a separate bowl mix in the orange juice, heavy cream and vanilla extract. On High speed in your electric mixer, cream the butter, vanilla beans, sugar and orange zest until soft and fluffy. Add eggs individually until completely combined. In alternating batches add in the flour mixture 3 lots and the orange juice and cream mixture until just combined. Spoon the batter evenly in the cupcake pan and bake for about 25 minutes. Rotate the pan after 10 minutes. Test with cake tester to make sure the cupcakes are baked all the way through and cool on a wire rack.

In the mean while prepare the candied orange slices. Properly wash the oranges and trim off the bottom and top of the oranges. Cut ½ centimeter slices and remove their seeds. Boil together the sugar and water in a saucepan for approximately 5 minutes and add the orange slices. Simmer the slices for approximately 20 to 40 minutes depending on the thickness and toughness of the orange rinds until semi-transparent but orange color is still intact. Remove the slices and the syrup from the heat into a container and let them cool entirely.

To make the Swiss Meringue Butter cream put the egg whites, sugar and salt in a small heat proof mixer bowl and set this bowl on top of a sauce pan on the stove containing hot simmering water. Whisk by hand continuously until the mixture is warm to the touch and sugar is completely dissolved. Attach the bowl to the mixer and whisk on low speed and steadily increasing the mixture speed to medium-high until stiff peaks are formed. Maintain the mixing until the mixture is glossy and fluffy. Turn the mixture on medium-low speed while adding a tablespoon of butter slowly between additions. After all the butter has been incorporated, add the vanilla and from the whisk attachment change to the paddle attachment (K-beater) and continue beating on low speed to remove any air bubbles (approximately 2 minutes) till the frosting has reached a fluffy and smooth texture.

Frost the top of the cupcakes with the Swiss Meringue Butter cream and position a candies orange slice on top of each cupcake. With a pastry bag and a small plain tip, pipe round dots around the edges of the candied oranges and the cupcakes are ready to be served.

This recipe yields approximately 12-14 cupcakes depending on the size of the pan.