Fiori Di Sicilia Cupcakes with Whipped Cream Frosting

Directions

For the Cupcakes

1. Preheat oven to 350F. Line a 12-count cupcake pan with liners.
2. Combine all-purpose flour through baking soda in a mixing bowl, set aside
3. Beat the eggs, Rodelle Vanilla Paste, and Rodelle Fiori di Sicilia with the paddle attachment for a stand mixer
4. Add in vegetable oil once combined, and beat well to combine. Add in whole milk and orange juice and beat to combine about 1 minute.
5. Add in the set aside dry ingredients (including ¾ of the orange zest) and beat until just combined.
6. Fill the liners 2/3 of the way full, and bake 14-15 minutes until a toothpick in the center comes out clean
7. Let cupcakes cool complete before icing with whipped cream.

For the Whipped Cream Frosting

1. Put mixing bowl and whisk into the fridge for 20 minutes to chill
2. While mixing bowl and whisk are chilling, combine gelatin and cold water in a microwave safe bowl and let bloom for 5 minutes
3. Remove mixing bowl from fridge and add heavy cream and powdered sugar. Beat on high until thickened, but not to soft peaks (about 15 seconds)
4. While the heavy cream mixture is mixing, microwave thickened gelatin for 5 seconds to melt. If not fully melted (no visible granules of gelatin), microwave for an additional 3 seconds until there are no granules of gelatin remaining.
5. Slowly beat in gelatin mixture on low until fully combined and beat on medium high until soft peaks form
6. Add in Rodelle Fiori di Sicilia and beat until stiff peaks form. Ensure not to over beat or else you'll get butter!
7. Add whipped cream into a pipping bag with the tip of your choice and pipe your cupcakes
8. Top cupcakes with remaining orange zest for a pop of color.

Recipe was prepared for Rodelle by Shelby Jenkins at @gooey.in.the.middle. Photos taken by Karlee at oliveandartisan