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Winning Recipe Oatmeal-Raisin Cupcakes, Orange Cream Cheese Icing

Winning Recipe Oatmeal-Raisin Cupcakes, Orange Cream Cheese Icing

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Winning Recipe Oatmeal-Raisin Cupcakes, Orange Cream Cheese Icing

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Ingredients:

Serving

3 3/4 cups old-fashioned rolled oats, divided
2 1/2 cups all-purpose flour
2/3 cup oat bran
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1 1/2 cups unsalted butter, room temperature
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs
2 tsp pure vanilla extract
1 cup sour cream
1 1/2 cup raisins
1 cup sweetened flaked coconut
orange cream cheese icing, recipe follows
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.
4 oz cream cheese, room temperature
1/2 cup unsalted butter, room temperature
pinch salt
2 1/2 cups confectioners' sugar , sifted
2 tsp grated orange zest
2 tsp orange flavored liqueur or extract

Directions:

Preheat the oven to 375 degrees F. Line standard cupcake pans with 36 cupcake liners.
Whisk 2 cups oats with the flour, oat bran, baking soda, baking powder, salt, and cinnamon in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until pale and fluffy. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Beat in the vanilla. Turn the speed to low, add the flour mixture, and beat until combined. Beat in the sour cream. Stir in the raisins by hand. Transfer 2 3/4 cups batter to a small bowl, and then stir the coconut and the remaining 1 3/4 cups oats. Divide the plain batter among the cupcake liners, and then top each with 1 tablespoon oat-coconut batter. Bake until golden, rotating the pans halfway though, 18 to 20 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.
To assemble: Frost the cooled cupcakes with Orange Cream Cheese Icing.
Orange Cream Cheese Icing:
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium-high speed until creamy. Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time. Increase the speed to medium-high and beat until light and fluffy. Add the orange zest and liqueur, beating steadily until mixed. Refrigerate the frosting for 30 to 60 minutes to firm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	404.53 Kcal (1694 kJ)
Calories from fat	141.93 Kcal
		% Daily Value*
Total Fat	15.77g	24%
Cholesterol	54.54mg	18%
Sodium	116.63mg	5%
Potassium	155.93mg	3%
Total Carbs	61.68g	21%
Sugars	28.51g	114%
Dietary Fiber	3.84g	15%
Protein	6.78g	14%
Vitamin C	0.6mg	1%
Vitamin A	0.2mg	6%
Iron	1.7mg	10%
Calcium	60.4mg	6%

Amount Per 100 g
Calories	399.96 Kcal (1675 kJ)
Calories from fat	140.32 Kcal
		% Daily Value*
Total Fat	15.59g	24%
Cholesterol	53.93mg	18%
Sodium	115.31mg	5%
Potassium	154.17mg	3%
Total Carbs	60.98g	21%
Sugars	28.18g	114%
Dietary Fiber	3.79g	15%
Protein	6.7g	14%
Vitamin C	0.6mg	1%
Vitamin A	0.2mg	6%
Iron	1.7mg	10%
Calcium	59.7mg	6%

* 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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