Four years ago when my eldest daughter was about to be 16 years old we decided to arrange the typical travel that you might keep in mind for ages, also considering that children grow and you have fewer opportunities as you go along, Timetables, work load, different projects that some or all members of the family develope would make surely more and more difficult to match calendars and organize something together. So we decided to travel around North Europe in a cruise trip to visit, amongst others, one of my favourite cities: Copenhagen.
It was a marvellous trip that I am confident we will remembering for a long time and I am more than pleased to have made it as, in fact, since then my fears have revealed true and we have not been able to have the opportunity to spend more than a weekend together as there was always at least one not available.
From this trip we brought not only great memories but also we met very nice people and specially we met a lovely couple from Mexico, Emmaluz and Ramon with whom we still are keeping a closed relationship after these four years despite the distance and the different timing.
And precisely from this circumstance is where this recipe comes from. From Mexico Emmaluz is following me and also give me useful advices. She treats me like her adopted daughter. In one of her last emails she sent me a recipe that I could try and also make some experiences with it as usually I do….
As you all know I like to make some changes and in that respect I prepared a very special frosting in connection with the special meaning that the recipe has, coming from the person that it does…I hope that the result will meet Emmaluz’s expectations 😉
ORANGE AND WALNUT CUPCAKES WITH ORANGE AND CHOCOLATE MERINGUE FROSTING:
Let´s go with the preparation of the Orange and Walnuts cupcakes:
- 120 ml of oil, preferably corn or its equivalent in butter
- 150 gr of brown sugar
- 2 eggs L type
- 150 gr of flour
- 2/3 cups of orange juice (I forgot to measure it in ml, sorry…)
- 1 tsp of baking powder
- grated orange (avoiding the white part of the skin)
- 100 gr of chopped (small pieces) walnuts
And now the Recipe:
- You mix up the sugar and the eggs (low speed). The eggs are added one by one until everything is very well tied.
- Later on we add the oil, the grated orange and the walnuts and we increase the speed. Recall that in case we use butter firstly we should mix up the butter and the sugar and the eggs later on.
- In the meantime we sieve the flour and the baking powder.
- We have also ready the orange juice and we have También hemos sacado el zumo de la naranja and we have passed it through a strainer.
- We add the orange juice gradually.
- Lastly we add the flour and the baking powder until everything is perfectly suited. The oven should have been pre-heated at 180 C.
- We stuff the molds as you like it. My personal advise: around 2/3.
For the frosting I have made an orange meringue and have bathed it with hot chocolate that later on should be put it into the fridge to make it solid. Let`s go step by step.
I have no idea about how you could make the frosting without the KA as the truth is that you need quite a powerful machine but in anycase do not give up and at least try once 😉
- 3 whites of egg (I bought pasteurized ones having in mind that warm weather is coming….)
- 1/2 tsp of tartar cream
- 140 gr of Icing Sugar
- 1 ó 2 tbsp of orange juice
- A bit of orange dye (in my case I have used the Wilton one)
We are going to use the KA with the dipsticks, not with the shovel
- We beat it at 1 speed setting in order to mix up the whites properly, the tartar cream and the icing sugar (previously sieved)
- Once everything suited we put all together in the KA bowl under water bath until the `grain touch`is lost and has rather a syrup texture.
- Once we reach this point we cool down the bowl and we put it again in the KA, adding the rest of ingredients, i.e. the orange juice and the dye,
- We beat at 6/8 speed until we achieve the desired texture, around 5 minutes.
- In order to check if we have the right consistency we pick up just a bit with a tea spoon and we put it upside down. If it does not fell and it is attached to the sppon it is finished, Otherwise we will contune beating it until can pass the decribed test.
- The cupcakes in this case have been stuffed with a small amount of syrup.
- We stuuf the meringue in a piping bag (with a round nozzle) and we decorate the cupcakes with dwarfs’ caps.
- We stuff them into the fridge enable them to keep the consistency.
- 250 gr of chocolate (for melting)
- 2 tbsp of corn or sunflower oil
- We heat the chocolate using the water bath techique
- We transfer it to a deep bowl where we can bathe the top part of the cupcakes in a way thet can be covered by chocolate in one shot.
- We take the cupcakes out of the fridge and we bathe them one by one. It has to be very fast, through a rapid move in order to avoid that the frosting could be spoilt, but do it carefully unless you wish to stain the whole kitchen… 😉
- Do not worry too much if you see some drops as luckily the gravity law will put the things in the right place…Otherwise you will suffer the same experience than myself and I filled up all the paper mold with chocolate…hehehehe.
- You can stuff it in the fridge and will turn solid very quickly. According to the official testers of my house they are delicious…hahahaha.