orange buttercream

A slice of this Nerds Candy Cake is like happiness on a plate. It will bring fun and lots of fruit flavor to your next birthday party or holiday. A crunchy candy exterior holds a rainbow of tropical-tasting cake layers inside.Use purchased cake flour which contains 7% protein for this recipe. Homemade cake flour made with cornstarch just doesn’t work as well. Cornstarch cannot cut the protein in all-purpose flour like a flour mill can, so for best results use a brand such as Swan’s Down or King Arthur Cake Flour.

Nerds Candy Cake

cake flour

baking powder

salt

egg whites (at room temperature)

whole milk (at room temperature)

unsalted butter (softened)

sugar

Tropical Punch flavoring oil (by LorAnn)

Pink neon gel food color

Orange neon gel food color

Yellow neon gel food color

Leaf green gel food color

Regal purple gel food color

Flour-based baking spray (for the pans)

unsalted butter (at room temperature)

confectioners’ sugar (2 lb. bag)

Milk

orange extract

corn syrup (or decorator’s glucose)

water

Nerds candies

semisweet chocolate chips (melted)

white ready-made fondant (kneaded)

Vodka or clear extract

Preheat oven to 350 degrees.  Coat the cake pans with flour based baking spray.

Sift together flour, baking powder, and salt; set aside. Whisk together egg whites and milk in a separate bowl; set aside.

Beat the butter using the paddle attachment until soft and creamy. Add sugar gradually and beat until light and fluffy.  Scrape down the bowl as needed.  Beat in tropical punch flavoring oil.

Add flour mixture alternately with the egg white/milk mixture.  Begin and end with flour mixture and beat until smooth on medium-low speed after each addition.

Divide batter between five bowls, about 1 2/3 level cups per bowl. Tint each bowl with the food color so that you have a bowl of bright pink, orange, yellow, green, and purple. Add food color a little at a time until a brilliant color is achieved. Pour the batters into the prepared pans.

Bake the cakes at 350 for 25-30 minutes. Let cool slightly in pan, then turn out and cool completely on a wire rack. Level the tops of the cakes using a serrated knife or cake leveler.

Cake layers

Combine the butter and sugar in the bowl of an electric mixer fitted with the whip attachment. Beat on low speed until just combined. Add a little milk or cream and increase mixer speed. Add milk or cream a tablespoon at a time until it comes to spreading consistency. Beat in orange extract. Whip on high speed until the buttercream is white and fluffy.

Remove 1 1/4 cups of the buttercream to a piping bat fitted with a large closed star tip. Set aside for later use.

Place the purple cake layer on a cake board and top it with 1/3 cup of the buttercream. Continue to stack the cake layers and frosting in this order, purple, green, yellow, orange, pink. Frost the entire cake evenly with the buttercream. Use a bench scraper or cake smoother to achieve an even coat. Refrigerate the cake until the buttercream is firm, about 1 hour.

Orange buttercream

Place the corn syrup and water in a small kitchen-dedicated spray bottle; shake the bottle well to incorporate. Lightly mist the cake’s sides with the mixture and refrigerate 10 minutes.

Pour the Nerds candy onto a large baking sheet. Remove the cake from the refrigerator and roll the cake’s sides in the candy. Place one hand on the bottom cake board and the other on the top of the frosted cake and quickly roll, picking up the cake this way to re-roll. Shake the pan to redistribute the candy across the pan and roll again. Allow the weight of the cake to naturally pick up the candy. The cake should be mostly covered with the candy when you turn it upright. If you see bare spots, pat Nerds candy onto the areas with your hands.

Use the reserved bag of frosting to pipe tall swirls of buttercream on top of the entire cake; immediately sprinkle with more candy (about 2 tablespoons).

Decorate

Using an art brush, coat one of the half sphere cavities with the melted chocolate; freeze for 5 minutes. Re-coat the cavity with more chocolate to make it sturdy; freeze again until solid. Turn the half sphere out onto a work surface. Heat a metal cocktail pick on with a chef’s torch (or on the stove eye) for a few seconds, then use it to melt a hole in the top center of the chocolate dome. Lightly mist the dome with the corn syrup spray; let set 1 minute.

Roll out the kneaded fondant to 1/4-inch thickness and drape over the dome. Smooth evenly to fit around the semicircle, then use a small knife to cut round the bottom edge. Use a toothpick to poke a hole in the top center of the dome where the chocolate was pierced.

Place a little of each pink, orange, and yellow gel food colors in small condiment cups. Add drops of vodka to thin. Using a paint brush, paint 1/3 of the beanie with the pink gel food color (see images for design). Pat with the textured paper towel. Repeat the process using the orange and yellow food colors. Let stand until dry, about 25 minutes.

Meanwhile, cut a small 3-inch propeller using scissors from a piece of green craft paper. Punch a hole in the center using a metal cocktail pick or an X-Acto knife.

Press the bamboo skewer slightly off center in the top of the cake with the blunt side exposed. Gently balance the beanie on top of the skewer. Place a beaded toothpick in the top center hole of the beanie, so that the bead sits on top of the hat. Thread the propeller on top and give it a test spin. If the hole isn’t big enough for it to spin, widen it slightly.

Store cake in the refrigerator for longevity. Bring it to room temperature before serving.

Edible propeller beanie

Orange buttercream frosting is made with fresh orange juice and orange zest for amazing orange flavor! This orange icing is perfect for piping onto cupcakes or filling and frosting layer cakes! This orange buttercream frosting recipe is ideal for summer baking, but can also be paired with cranberry or chocolate to create a holiday flavor profile.

Orange Buttercream Frosting

unsalted butter (room temperature)

orange juice (freshly squeezed)

tsp orange zest

tsp vanilla extract

salt (or

heavy cream

Add room temperature butter to a large mixing bowl or the bowl of a stand mixer fitted with a whisk or paddle attachment. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally, until the butter is light, fluffy, and pale in color.

Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.

Add orange juice, orange zest, vanilla extract, and salt and mix on low until combined.

Slowly drizzle in the heavy cream while mixing on low speed. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.

Once the heavy cream is added, turn the speed on the mixer to medium and mix for an additional 3 minutes until smooth.

Optional - If you are using a whisk attachment, switch to a paddle attachment and mix the buttercream on low speed for several minutes to remove air bubbles. You can also mix the buttercream by hand with a spatula to smooth it out as well.

This orange frosting is sweet and tangy. It&#x27;s an easy buttercream recipe with a bold orange flavor from fresh orange zest.

Orange Frosting

orange zest (zest of 1 large orange)

Beat butter on high speed with an electric mixer for about three minutes until light and airy.

Mix in powdered sugar a little bit at a time.

Add zest and salt and continue to beat for another minute.

If desired, add more powdered sugar to make the buttercream frosting stiffer.

Fresh orange juice and zest in the batter gives these beautiful Orange Cupcakes a sweet, aromatic orange zing. The unbelievably creamy orange buttercream, both infused and spiked with orange zest are truly the icing on the cake.

Orange Cupcakes with the creamiest Orange Buttercream

g corn flour (cornstarch) ((¼ cup / 1.2 ounces))

unsalted butter, melted ((½ cup / 1 stick))

¼ cup whole milk, room temp

eggs, room temp

orange juice ((notes))

orange

vanilla extract

milk

flour

orange,

226 g unsalted butter, softened ((1 cup / 2 sticks))

caster (superfine) sugar

orange zest

Preheat the oven to 180C / 350F / 160C fan forced. Line a 12 hole muffin tin with cupcake liners.

Place the flour, corn flour, baking powder and salt in a bowl and whisk to mix well.

In a separate bowl, mix together the melted butter and sugar just to combine.

Add the milk, eggs, orange juice, zest and vanilla and whisk really well to combine.

Add the dry ingredients to the wet ingredients and stir through gently with a spatula until just combined.

Fill the cupcake cases to about ⅔ full. Bake for around 20 minutes or until toothpick inserted comes out with just a couple of crumbs on it. Transfer to a cooling rack. You can go straight on with steps 1-3 of the buttercream.

FOR THE ORANGE CUPCAKES

In a small saucepan, whisk the flour with a little milk to a paste. Add the remaining milk, 1/2 cup of sugar and orange peel.

Heat over low heat, stirring constantly until it gets very thick (like a thick custard or pudding).

Press this mixture through a strainer into a bowl. Discard the orange peel and cover with plastic wrap pressed to the surface and let it cool to room temperature before continuing (notes).

Once the pudding mixture is cool, beat together the butter and ½ cup of sugar until lightened and creamy. About 5 minutes. Scrape down the bowl a few times through the process.

Add 1 spoonful of the pudding mixture at a time, mixing on low between each. Make sure each spoonful is incorporated before adding the next.

Once all the pudding mixture is added, beat for a further 5-7 minutes on medium until it looks whipped and creamy. You should not be able to feel any sugar granules. (If it looks like it separates, don't worry, just keep on beating. It will all come together into a beautiful, almost whipped cream looking frosting).

Finally add the vanilla and orange zest and give it one final quick mix just to mix it through.

FOR THE ORANGE BUTTERCREAM

Turned out so soft and delicious. I used orange flower water in place of vanilla. Used ganache instead of butter cream. Next time I’ll try the orange buttercream. 🙏🏽 

I tried these today. I made a couple of changes, used maple syrup instead of sugar, added 6 instead of 2 tablespoons of juice, and backed in a round cake pan instead a muffin pan.
My mix didn't rise at all and it was very heavy.

Taste is good but I was hoping to use it as a two or three layers birthday cake and this way I can't.

Why do you think that is? Could that be because of the maple syrup? I have used that instead of sugar in other recipes but didn't have that issue.

Any ideas?

(I'm rating it with five stars cause the taste was good, and I didn't follow the recipe as is .)

I made these and I halved the amount of buttercream and it was perfect. I also think my oranges weren't great so I added a lot more orange zest. The cupcakes are so soft and lightweight and not too sweet at all!!!

This turned out really nicely! It tastes great and was easy to make.  Only problem I have is how wasteful the icing amount is 😅 I followed all the measurements and there was so much icing left even after I added it to a whole batch of banana bread too 😅 I'll just halve the recipe next time but it's definitely overkill.

This recipe is 10/10. I just finished making the cupcakes, and they turned out great. The y are really fluffy too. I also made the buttercream and it is very silky, and delicious. Neither the cake and the buttercream are too sweet, which is great. Perfect recipe for people who don’t like too much sweetness. I wish I. Could post a picture here to show off the results.😅

Moist and fluffy cupcakes with creamy orange frosting make for the most delicious homemade orange cupcakes!

Fluffy Homemade Orange Cupcakes

sour cream

orange juice

(95 grams) cake flour

(95 grams) all-purpose flour

tea baking powder

tea baking soda

tea kosher salt

(200 grams) granulated sugar

tbsp orange zest

(1 stick, 113 grams) unsalted butter (room temperature)

tea vanilla extract

eggs

tea orange zest

Pre-heat the oven to 350°F. Line a muffin tin with paper liners and set aside.

In a bowl or measuring cup, mix together the orange juice and sour cream. In a separate mixing bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a bowl using an electric mixer, add the sugar and orange zest. Rub together the ingredients until fragrant .Add the butter and mix on medium speed until light and airy, 3 to 4 minutes.

Add the eggs, one at a time, waiting until each incorporates into the batter. Add the vanilla and mix to combine. Stop the mixer and scrape down the sides of the bowl.

Add half of the dry ingredients and mix to combine. With the mixer on low, stream in the sour cream mixture and mix to combine. Add the remaining dry ingredients and mix to combine.

Evenly distribute the batter into the cupcake tins, filling each about ¾ of the way full. You should get 14 to 16 cupcakes.

Bake for 20 to 23 minutes, or until a toothpick inserted into the centers comes out clean. Cool the cupcake on a wire rack before icing.

To Make the Orange Cupcakes

Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.

Turn the mixer off and add the powdered sugar, orange juice, orange zest vanilla, and orange blossom water (if using). Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally.

Turn up the speed and mix at medium-high speed for about 2 minutes, until the buttercream is light and fluffy. If needed, add the milk until desired consistency is achieved. The buttercream should spread smoothly without tearing the crumb of the cake but thick enough that it holds shape when piped.

To Make the Orange Buttercream

You think I could use this recipe for a layer cake? What size? Thank you!

Making these all spring long! I loooove the creamsicle flavor. So good!

This is hands down the most delicious dessert I’ve made. My in-laws have orange trees in their backyard, so I used freshly picked oranges for my cupcakes. My husband and I could not stop eating them. They icing is very sweet so I cut back to a very thin layer and this was the perfect amount of sweetness for my household.

Omg I just baked these and they were delightful what a joy

Great recipe! I love the creamsicle flavor. I know orange isn't the most popular flavor, but they are just so good!

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Nerds Candy Cake

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Orange Frosting

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Top 5 orange buttercream recipes from across the web

The most viewed orange buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nerds Candy Cake

Orange Buttercream Frosting

Orange Frosting

Orange Cupcakes with the creamiest ...

Fluffy Homemade Orange Cupcakes

The most viewed orange buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine