Orangina Cupcake

Ingredients...

* 1 2/3 cups all purpose flour
* 1 tsp baking powder
* 1/4 tsp baking soda
* 1/4 tsp salt
* 1/2 cup butter, room temperature
* 1 cup sugar
* 1 large egg
* 1/2 cup sour cream (lowfat is fine)
* 1/4 tsp orange oil (optional)
* 3/4 cup Orangina
* orange zest


How to...

1. Preheat oven to 350F.
2. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
3.In a large bowl, cream together butter and sugar until light.
4. Beat in egg, followed by sour cream and optional orange oil, if using. Working in two or three additions, slowly alternate additions of the dry ingredients and the Orangina to the butter mixture, ending with an addition of dry ingredients.
5. Evenly distribute the batter into the prepared muffin cups, filling each about 3/ of the way full.
5. Bake for 17-21 minutes, or until a toothpick inserted into the center comes out clean. It’s fine to leave a batch on the counter if you can’t fit all the cupcakes in the oven at once.
6. Allow to cool completely before frosting. Cupcake tops may deflate slightly upon cooling, so don’t worry if it happens.


Orangina Frosting
* 4-oz cream cheese, room temperature
* 1/4 cup butter, room temperature
* 3 tbsp Orangina
* 1 1/2-2 cups confectioners’ sugar
* 1/4 tsp orange oil (optional)

Beat cream cheese and butter in a large bowl until well-combined. Blend in Orangina, and orange oil, if using. Gradually add in confectioners’ sugar until the mixture reaches a thick easy-to-spread consistency. If you prefer stiffer icing, add a little extra confectioners’ sugar.
Spread on cooled Orangina cupcakes.


heeheeee... what an idea of using orangina for baking...