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Coconut Orange Chardonnay Cupcakes Recipe

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Coconut Orange Chardonnay Cupcakes
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Ingredients
27
Count
Nutrition
1348
Calories
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Ingredients:

  • 1/3 cup sugar
  • 1 cup sugar
  • 2/3 cup canola oil
  • 2 large eggs
  • 1/2 cup orange juice
  • 3/4 cup chardonnay
  • 2 tsp orange zest
  • 1/4 tsp lemon oil
  • 1 tsp sea salt
  • 1/2 cup cream
  • 2 cups (4 sticks) unsalted butter
  • 1 tsp salt
  • 8 cups powdered sugar , sifted
  • 1 cup cream or milk
  • edible gold dust (optional)
  • this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Directions:

  1. Cook's Note: If using unbleached all-purpose flour instead of unbleached pastry flour, reduce the flour quantity to 2 3/4 cups.
  2. For the topping: Combine the coconut and sugar with the butter.
  3. For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 24 cupcake liners.
  4. In a mixing bowl, combine the sugar, oil, eggs, orange juice, wine, vanilla, orange zest, and lemon oil and mix well. Sift the flour, baking powder, baking soda, and salt into a separate bowl. Stir the dry ingredients into the orange juice mixture just until moistened. Fold in the mandarin oranges and the coconut. Fill the cupcake liners 2/3 full. Sprinkle the topping over each cupcake and bake until golden brown, 17 to 20 minutes. Cool the cupcakes completely.
  5. For the ganache: In a 2 cup glass measuring cup, heat the cream in the microwave until very hot but not boiling. Remove the cream from the microwave and add the chocolate. Stir until smooth. Cool slightly to thicken.
  6. For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the salt until smooth. Add 1/2 the powdered sugar and mix thoroughly. Add the cream, vanilla, and remaining sugar and beat to desired consistency.
  7. To assemble: Frost each cupcake with a wide, flat pillow of vanilla frosting. Dip each cupcake top in chocolate ganache. Immediately pipe 3 small dots (about 1/16 teaspoon each) white chocolate on top of each cupcake. Pull the tip of a sharp knife through each white chocolate dot, starting at the top and pulling down, to form a heart. Sprinkle edible gold flakes on top of each cupcake, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1347.51 Kcal (5642 kJ)
Calories from fat 635.13 Kcal
% Daily Value*
Total Fat 70.57g 109%
Cholesterol 43.89mg 15%
Sodium 1501.79mg 63%
Potassium 2655.51mg 57%
Total Carbs 169.29g 56%
Sugars 103.77g 415%
Dietary Fiber 0.93g 4%
Protein 12.96g 26%
Vitamin C 3.4mg 6%
Vitamin A 0.1mg 4%
Iron 0.8mg 4%
Calcium 145.8mg 15%
Amount Per 100 g
Calories 429.62 Kcal (1799 kJ)
Calories from fat 202.49 Kcal
% Daily Value*
Total Fat 22.5g 109%
Cholesterol 13.99mg 15%
Sodium 478.81mg 63%
Potassium 846.64mg 57%
Total Carbs 53.97g 56%
Sugars 33.08g 415%
Dietary Fiber 0.3g 4%
Protein 4.13g 26%
Vitamin C 1.1mg 6%
Iron 0.2mg 4%
Calcium 46.5mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.6
    Points
  • 38
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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