I realized things weren’t going quite as expected the minute I dumped all my ingredients into a double boiler for the frosting. As I mixed the sugar, light corn syrup, orange extract and milk together, it became clear this frosting was, in fact, more of a glaze, and it wasn’t orange. I looked over at my white chocolate chips on standby. Yep, not orange either. I grabbed my food coloring and went to town with the yellow and red.
Now we’re cooking.
Once you’ve made the cupcakes, you’re supposed to scoop out a hole in the center through the top and fill it with some of the cream filling. Then you turn those bad boys over and dip them in the orange frosting/glaze and let the excess drip off.
This was the second moment I realized these things would look nothing like a Hostess cupcake. Since the frosting is actually a glaze, it’s see-through, meaning you can see the white blob of filling at the top. The warmer glaze even caused the filling to melt a little bit and come dripping out of the cupcake as I held it upside down.
In short, these things aren’t that pretty.
Once I realized they wouldn’t look anything like I expected, I gave up on the extra step of making the icing for the swirl on the top, but went ahead and included the directions below for those of you who want to try.
In the end, I’m not pleased with the appearance of the cupcakes ... at all. In fact, I didn’t even want to have them photographed.
But, dang, if they’re not the most delicious cupcakes I’ve ever made. Moist and super orangey, these things are definitely not your typical pre-packaged sweet treat. And that’s a plus.