My baby brother turned 18 last week. Whoa. Talk about weird. In my mind he is still the three year old blonde boy with the mullet haircut. Or the chubby 11 year old who I took to Six Flags in Denver when he came and spent a couple weeks with me while I lived in Wyoming. Now, he is an adult. Kind of. He's still a dude. And it's a well known fact that they can mature slower then women. Well, at least this is true in my family.
Anyways, we did a big family celebration for his birthday. And I want to do somethingto thank him for reminding me how old I am special for him. Blaine loves Mandarin Jarritos. And loves the idea of being able to drink beer, margaritas, and tequila shots. Sorry buddy, you still have 3 years to go. So, no margaritas for you. Not today. But in the meantime, maybe these cupcakes will help.
Mandarin Jarritos Cupcakes
Cupcakes:
3 cups flour
1 Tbsp baking powder
1/4 tsp salt
1 cup butter, softened
2 cups sugar
4 eggs, room temperature
3 mandarin oranges, zested and juiced (approximately 3 Tbsp zest and 1/4 cup juice)
1/4 tsp vanilla extract
1 cup buttermilk
1/4-1/3 cup mandarin Jarrito soda
Frosting:
1/2 cup butter, softened
1 8oz package cream cheese, softened
1/4 tsp vanilla extract
1/4 cup mandarin Jarrito soda
1 Tbsp mandarin orange zest, plus more for garnish
4 cups powdered sugar
For the cupcakes:
Preheat oven to 325˚ F. Line muffin trays with liners (approximately 24). In a medium bowl, combine flour, baking powder, and salt. In a large bowl, cream together butter and sugar. Once mixed and nice and fluffy, add eggs one at a time to the butter. Add in mandarin orange zest, juice, and vanilla. Mix well. Add in flour gradually, alternating with the buttermilk, making sure to end with the addition of flour. Fill cupcake liners approximately 2/3 full. Bake for 19-24 minutes. An inserted toothpick should come out clean. Remove from oven and cool. Once cooled, poke several holes in the top of each cupcake with a toothpick. Make sure the toothpick doesn't go all the through the bottom of the cupcake. It should only go halfway. Using a pastry brush, brush the tops of each cupcake with the mandarin Jarrito soda. I used about 1/2 tsp per cupcake. Let sit while making the frosting.
For the frosting:
In a large bowl, cream together the butter and cream cheese until nice and fluffy. Add in vanilla, mandarin Jarrito soda, and zest. Beat until thoroughly combined. Should be a light light orange tint and runny. Add in powdered sugar 1 cup at a time. If frosting is still seems a little thin, chill in the refrigerator for 30 minutes (I recommend putting the frosting into your piping bag BEFORE chilling). Pipe frosting onto cupcakes in any desired shape or pattern. Sprinkle with more orange zest.
Source: Cupcakes slightly adapted from Annie's Eats, frosting adapted from Allrecipes.
*The birthday boy totally loved these! Well, at least I think so. He bit into one and rolled his eyes into the back of his head. So, I interpreted that as a "YUM!".
Anyways, we did a big family celebration for his birthday. And I want to do something
Mandarin Jarritos Cupcakes
Cupcakes:
3 cups flour
1 Tbsp baking powder
1/4 tsp salt
1 cup butter, softened
2 cups sugar
4 eggs, room temperature
3 mandarin oranges, zested and juiced (approximately 3 Tbsp zest and 1/4 cup juice)
1/4 tsp vanilla extract
1 cup buttermilk
1/4-1/3 cup mandarin Jarrito soda
Frosting:
1/2 cup butter, softened
1 8oz package cream cheese, softened
1/4 tsp vanilla extract
1/4 cup mandarin Jarrito soda
1 Tbsp mandarin orange zest, plus more for garnish
4 cups powdered sugar
For the cupcakes:
Preheat oven to 325˚ F. Line muffin trays with liners (approximately 24). In a medium bowl, combine flour, baking powder, and salt. In a large bowl, cream together butter and sugar. Once mixed and nice and fluffy, add eggs one at a time to the butter. Add in mandarin orange zest, juice, and vanilla. Mix well. Add in flour gradually, alternating with the buttermilk, making sure to end with the addition of flour. Fill cupcake liners approximately 2/3 full. Bake for 19-24 minutes. An inserted toothpick should come out clean. Remove from oven and cool. Once cooled, poke several holes in the top of each cupcake with a toothpick. Make sure the toothpick doesn't go all the through the bottom of the cupcake. It should only go halfway. Using a pastry brush, brush the tops of each cupcake with the mandarin Jarrito soda. I used about 1/2 tsp per cupcake. Let sit while making the frosting.
For the frosting:
In a large bowl, cream together the butter and cream cheese until nice and fluffy. Add in vanilla, mandarin Jarrito soda, and zest. Beat until thoroughly combined. Should be a light light orange tint and runny. Add in powdered sugar 1 cup at a time. If frosting is still seems a little thin, chill in the refrigerator for 30 minutes (I recommend putting the frosting into your piping bag BEFORE chilling). Pipe frosting onto cupcakes in any desired shape or pattern. Sprinkle with more orange zest.
Source: Cupcakes slightly adapted from Annie's Eats, frosting adapted from Allrecipes.
*The birthday boy totally loved these! Well, at least I think so. He bit into one and rolled his eyes into the back of his head. So, I interpreted that as a "YUM!".
Hello nnice blog
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