My mother taught me how to make blueberry muffins from scratch when I was little, to the point where I would make them almost every Sunday morning before people woke up. It was a fun way to start the last day of the weekend, and a way for family to get together and enjoy the lazy Sunday morning.
Since then, i have learned to bake numerous things and have made myself quite the recipe book. Many of the different recipes that are the index cards are baked goods that I used as a stress reliever before I was introduced to DoTERRA. They are usually involved, take some time, and fun to make. However many of those recipes can be remade to include DoTERRA oils, and often are made even more delicious by doing so. I wish to share with you a cupcake recipe that I had that I recently used to try out the oils within and it was delicious. I hope you enjoy them!
Wild Blood Orange Cupcakes
Ingredients:
For cupcakes:
3 cups cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 sticks unsalted butter, at room temperature
2 cups granulated sugar
zest of 1 blood orange
1 drop of Wild Orange DoTERRA essential oil
4 large eggs
1 tsp. pure vanilla extract
1/2 tsp. almond extract
1 cup sour cream
1/4 cup fresh blood orange juice
For faux buttercream:
1 large jar (13 oz.) marshmallow cream
1 lb. unsalted butter, room temperature
zest and juice of 1 blood orange
2 drops of Wild Orange DoTERRA essential oil
Instructions:
For cupcakes:
Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
Sift dry ingredients and set aside.
Using a stand mixer with a paddle attachment, beat butter, sugar, oil, and zest until light and fluffy, scraping down the sides of the mixing bowl as needed.
Add the eggs one at a time, beating well between each addition. Add the extracts, beat well.
Starting and ending with the dry ingredients, add the flour and sour cream alternately, mixing just until the flour disappears into the batter. Add the orange juice and mix well.
Remove the bowl from the mixer. Scrape the sides and bottom of the bowl to make sure all the ingredients are incorporated.
Fill each lined cup 2/3 full with batter. (You may end up with enough batter for a few extra cupcakes.) Bake for about 20 minutes. The cupcakes will be golden brown, and will stay flat on top. Test with a toothpick inserted into the center.
Remove the cupcakes from the pan while hot and place on a wire rack to cool. Top each cupcake with a little of the buttercream and eat. (I put mine into a piping bag fitted with a tip to make the swirly tops.)
For faux buttercream:
Place the marshmallow cream in the bowl of a stand mixer and turn on medium speed. While mixer is running, add the butter a tablespoon at a time into the bowl. Beat until incorporated and fluffy. Add the zest, oil, and juice. Continue beating until the buttercream comes back together--it may separate or look curdled.
Use immediately or store in the fridge for up to 1 week. (The icing will also freeze well in an airtight container, being careful to keep it protected from strong odors like garlic and onion.)
I hope that you guys enjoy this recipe!
