Blood Orange Yogurt Cakes

There are a number of reasons why I made these cakes. Well, I suppose there are reasons behind every recipe I make, but this one has specific ones.

blood oranges

First, I picked up a bag of about 10 or so blood oranges at the grocery store last weekend. If you’ve never had one, they’re about the size of a tangerine and a little more tart than regular oranges. And they’re beautiful. They make a great snack on their own, but I thought their color would look beautiful baked!

Second, on that same trip to the grocery store I bought a big tub of Greek yogurt. Which I hate. I do this every so often – I buy yogurt because I want something new for breakfast and because I know it’s healthy for me. Greek yogurt with fresh fruit, granola, and honey… it sounds so delicious! Then I eat it and remember why I never buy yogurt. I hate yogurt. So I thought, what am I going to do with this?

Lastly, I was convinced I had a loaf pan. So I wanted to make a loaf cake. I didn’t realize I don’t have a loaf pan until after I put out all of my ingredients and started preheating the oven. Whoops.

Blood Orange Yogurt Cakes from Square Root of Pie

Blood Orange Yogurt Cakes
Makes 12 cupcakes or 1 loaf cake. Adapted from Sprinkle Bakes.

for the cake
1 1/2 C flour
2 tsp baking powder
dash salt
1/2 C sugar
1 C nonfat Greek yogurt
3 eggs
1/2 tsp vanilla
1/2 C vegetable oil
zest of 2 blood oranges
juice of 1/2 blood orange
for the glaze
3oz reduced fat cream cheese
juice of 1 1/2 blood oranges
1-2 C powdered sugar

Preheat oven to 350F. Prepare cupcake tin with liners or loaf pan with parchment paper.
2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In a larger bowl, mix sugar, yogurt, eggs, vanilla, oil, zest, and juice until smooth.
4. Add dry to wet and stir until combined.
5. Bake cupcakes for 20-25 minutes, or loaf for 50 minutes until a knife comes out clean.
6. Once cakes are cooled completely, begin glaze by mixing juice and cream cheese.
7. Slowly incorporate powdered sugar. Add less for a thin glaze or more for thicker frosting.
8. Frost cakes and serve.

Blood Orange Yogurt Cakes from Square Root of PieIsn’t that pink color gorgeous? The blood orange juice is beautiful! And the yogurt makes a really light, fluffy cake. Much more enjoyable than in a bowl all by itself.


Boozy Baking

Happy Halloween everyone!! This recipe isn’t super festive, but the colors are a bit Halloweeny, so that counts, right?

This was my first time experimenting with alcohol and baking, and I really liked the effect! Don’t worry – you’d have to eat about a million of these before you get any sort of a buzz ;) But I love drinking orange juice with amaretto, so I thought it would make a nice flavor for a cake. The orange definitely lightened up the heaviness of the pound cake.

Orange Amaretto Pound Cake Cupcakes
with Chocolate Amaretto Ganache

Makes one dozen.

for the pound cake
2 C flour
1 tsp baking powder
1 1/2 sticks butter, softened
3/4 C sugar
3 eggs
1 tsp vanilla
dash salt
1/3 C amaretto
zest of one orange
for the ganache
3/4 C semisweet chocolate chips
1/2 C heavy cream
2 Tbsp amaretto

Preheat oven to 350F.
2. In a large mixing bowl, sift together flour and baking powder. Set aside.
3. In a smaller bowl, cream butter and sugar. Add eggs, vanilla, and salt.
4. Pour wet into dry and combine. Stir in amaretto and orange zest.
5. Fill cupcake tins 3/4 full (these puff up a lot!) and bake 22-25 min.
6. When cupcakes are completely cool, begin ganache by pouring chocolate chips and amaretto into a bowl.
7. Over medium heat, simmer cream. As soon as it reaches a boil, turn off the heat and pour over the chocolate chips. Stir until smooth.
8. Dip the tops of the cupcakes in the ganache. Garnish with orange peel.

They were so pretty when the ganache was fresh and shiny! Not quite as pretty when it dried dull, but they still tasted great. The chocolate works really nicely with the orange and amaretto.

All the Way from Seattle

Guest post! Meaning I get to be lazy and not do anything! But also meaning I didn’t get to eat any of this wonderful recipe :(

My baking partner in crime, Pinar, is living in Seattle for the summer, which means we have to bake solo all summer. Sad. But she sent me this great recipe she tried out last week and gorgeous photos to match.

Just like you have a “thing” for sweet and savory, I guess I have a “thing” for sweet and sour. Here’s the adapted version that I made. Basically I used more orange zest to make it sweet and cut down on sugar. Also the icing was amazing. And I don’t even like icing… in the original recipe, you are supposed to put lime if you’re using Corona and orange if you’re using Blue Moon, but I thought the sourness from the limes would add to the cupcakes – and they did! So there you go!

Blue Moon Cupcakes with Citrus Frosting
Original recipe here. Makes 12 cupcakes.

for the cupcakes
3/8 C unsalted butter, at room temperature
1/2 C sugar
1 1/4 C flour
1 tsp baking powder
1/4 tsp salt
2 eggs, at room temperature
1 tsp vanilla
1/2 to 1 Tbsp orange zest
1/2 Tbsp lime zest
1/2 C Blue Moon, plus more for brushing on tops
1/8 C milk
orange/lime wedges for garnish
for the frosting
6 oz cream cheese, cold
3 Tbsp butter, at room temperature
1 Tbsp freshly squeezed orange juice
1 Tbsp freshly squeezed lime juice
1 Tbsp orange zest
1 Tbsp lime zest
2 C powdered sugar

 Preheat oven to 375F.
2.  Combine flour, baking powder, and salt in a medium bowl.
3. With an electric mixer, beat sugar and butter until fluffy. Add eggs one at a time, then vanilla and zest.
4. Alternatively add flour, milk, and beer to the butter/sugar mixture.
5. Pour into tins and bake for 18 minutes. After removing from the oven, poke holes in the tops and brush with beer.
6. For the frosting, mix cream cheese and butter until smooth. Add juice and zest.
7.  Gradually mix in powdered sugar to desired consistency.
8. Once cupcakes are completely cool, pipe with frosting.