Blood Orange Mini Cupcakes

My dear sister-in-law recently turned 50. She's been planning a big party for about a year now and asked me to make the desserts. She left the dessert menu up to me, which ended up working perfectly since I decided on these cupcakes the morning of the party.

About a week before, I picked up a bag of blood oranges. I asked my cooking message board what I should use them for, but I never used any of their suggestions (sorry!). My last minute thought was to turn the blood oranges into a pretty pink cupcake to go with this Spring themed party. While the cupcakes didn't come out pink, the frosting filled that void.

These cupcakes were the perfect bite size treat, and incredibly moist with a hint of orange flavor. The candied oranges make these perfect, and like Annie, I would recommend you don't skip this step.

These would be great for a bridal or baby shower, Spring, Easter or tea party.

Stay tuned for more bite-size treats.

For the cupcakes:

• 2 cups granulated sugar
• 2 Tbsp blood orange zest
• 1 cup unsalted butter, at room temperature
• 4 large eggs
• 1½ cups milk (I used 2%)
• ½ cup freshly squeezed blood orange juice
• 2 Tbsp vanilla extract
• 4 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Preheat oven to 350F. Line mini cupcake pan with paper liners.

Place sugar and orange zest in a food processor and process until zest is finely chopped and combined with the sugar.

In the bowl of a stand mixer, combine sugar and butter and cream on medium-high speed until well combined, about 2-3 minutes. Add eggs one at a time and mix well.

In a medium bowl, combine milk, orange jusice and vanilla. Set aside.

In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.

Add 1/3 of flour mixture to butter mixture and beat on low until just combined. Add 1/2 liquid mixture to batter and beat on low until just combine. Repeat with additions of flour, liquid and ending with flour mixtures. Turn off mixer and scrape down sides of bowl. Mix batter on medium for about 30 seconds to make sure ingredients are well combined.

Fill each cupcake liner with 1 Tbsp of batter. Bake 10-12 minutes. Test by gently touching the cupcake tops, if they spring back the cupcakes are done. Be careful not to overbake.

Remove from oven and place cupcakes on cooling rack.

For the candied oranges:

• 1½ cups granulated sugar
• 1½ cups water
• About 11 thin blood orange slices

In a large saucepan, combine sugar and water and place over medium-high heat. Once sugar is dissolved, place orange slices in the pan in a single layer with none overlapping. Reduce heat to medium-low and simmer for about 20 minutes. Turn orange slices once to allow both sides to become candied.

Remove orange slices from the pan and transfer to a container with a little liquid. Allow to cool before using.

Repeat process with remaining orange slices. You may use the same liquid for each batch, however, if the liquid starts to thicken or solidify you may need to start a new batch.

Once cooled, cut orange slices into 8 pieces.

For the glaze:

• 4-5 Tbsp freshly squeezed blood orange juice
• ~1/1/2 cups confectioners' sugar

Once cupcakes are completely cooled, turn cupcake upside down and dip top of cupcake into glaze just far enough so the glaze covers the entire top of the cupcake but doesn't touch the cupcake paper. Lift cupcake, allow excess glaze to drip off, then turn cupcake right side up and place on cooling rack. Repeat with remaining cupcakes.

Place 1 piece of candied orange on each cupcake.

Allow glaze to set (the shine will go away and it will look dry) before serving.

Makes 7 dozen mini cupcakes.

Source: Cupcakes and Candied Oranges are adapted from Annies Eats