It’s a sad day in the Rhodes household- we have now consumed every last blood orange from our tree (and then a few more we were gifted.) I’m not sure it is possible that we’ll ever grow enough blood oranges to allow for any to be preserved, they’re just too glorious. Pretty, unique, flavorful, nutritious- they are everything that is best about winter.
So far this year I have made three blood orange recipes, two of which: blood orange candy and blood orange simple syrup, are detailed in my blog post titled It’s Like Sunlight In My Mouth. If you haven’t checked it out yet and you have some blood oranges still hanging around, you really must. My kids really love the blood orange candies, they are very flavorful and easy to make. The resulting simple syrup comes in handy too, my daughters have used it in smoothies, my husband has used it in his tea, and I used it to make Blood Orange Upside Down Cupcakes yesterday.
When our blood orange tree proved especially fruitful this year I really didn’t know what to do with them all so I hit up Pinterest for cake recipes- but I just couldn’t find an easy recipe with few ingredients. So many of the recipes I found wanted me to use alternatives to regular flour, or to add other exotic ingredients I don’t have on hand. And I couldn’t find even one recipe for blood orange upside down cupcakes, which seemed a shame- I could just imagine how lovely they would look with a perfect blood orange disk on top! So I decided to try out a recipe I’ve used for pineapple upside down cupcakes, but with my own modifications. Here it is:
Blood Orange Upside Down Cupcakes
1 1/2 cups blood orange simple syrup
1/2 cup water
1/3 cup vegetable oil
Duncan Hines Classic Yellow Cake Mix
24 very thinly sliced blood orange disks
1. Preheat oven to 350°F, spray cupcake pans well with cooking spray
2. Thinly slice blood oranges and set aside (blood orange juice stains, so be mindful!)
3. Mix together the cake mix, 1/2 cup blood orange simple syrup, 1/2 cup water, eggs, and vegetable oil.
4. Spoon 1 tbsp of blood orange simple syrup into the bottom of each muffin cup. Place a slice of blood orange into the syrup.
5. Pour 1/4 cup cake batter into each cup.
6. Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
7. Cool for a couple minutes, run a knife around the edge of each cake, and then invert the pan onto parchment paper.
8. Serve warm, or not! These are lovely either way. Refrigerate leftovers, if you have them.
And that’s it!
Like many of my experiments in the kitchen, I learned a few things that I might want to improve next time. Like: not forgetting to spray the cupcake tins with oil. I also waited a few too many minutes to invert the pans, I was doing dishes at the same time and didn’t think a few minutes would matter- but when you have the equivalent of candy in the bottom of your muffin tins and it’s allowed to cool- ack! So, my cakes weren’t as pretty as they could have been. Thankfully I was just feeding immediate family, so it didn’t matter that they were a little rustic looking. Especially since they were super delicious.
I hope you get a chance to enjoy these lovely little cakes! Please, if you have any blood orange recipes you think I’d like, or improvements upon my recipe- I’d love to hear from you! I’m looking forward to next year’s blood orange season already. 🙂
Today’s Project: Blood Orange Upside Down Cupcakes
Today’s Soundtrack: This is: Alabama Shakes on Spotify
I Finished Reading: In a Different Key: The Story of Autism
My quick review: If you know or love anybody with Autism, this is an incredibly interesting history. It was a little long, but well written and interesting until the end.