Rainbow Velvet Cakes – Orange

This Orange Velvet Cupcake is a delicious alternative to the traditional red velvet cakes. Boasting a white chocolate flavored cake, topped with salted cream cheese frosting, it will surely become a favorite.  A brightly colored spin on the traditional red velvet, if you will.

Ingredients:
Orange Velvet Cake:
3 cups cake flour (sifted)
1½ tbsp baking powder
¾ tsp salt
1 cup sugar
3 large eggs
1 cup whole milk
1 ½ tsp vanilla extract
9 tbsp unsalted butter (softened)
6 oz white chocolate
orange gel coloring

Cream Cheese Frosting:
16 oz cream cheese (softened)
4 oz unsalted butter (softened)
4 cups powdered sugar
2 tsp vanilla extract
2 tbsp whole milk
pinch sea salt

Instructions:
Orange Velvet Cake:
Preheat the oven to 350 degrees F.
Fill a small saucepan with water and bring to a simmer. Place the white chocolate (baker’s bar or white chocolate bar preferred, but white chocolate chips can be used in a pinch!) in a heat resistant bowl. Set the bowl over the simmering water and stir frequently until the chocolate melts. Set aside.
In large measuring cup briefly whisk together the eggs, ¼ cup of milk and vanilla extract. Set aside.
In a large bowl combine all of the dry ingredients with a hand mixer on a low speed. Slowly pour in the milk and butter and mix on a medium speed until dough forms, about 2 minutes. Scrape down the bowl, then slowly pour in the egg/milk/vanilla mixture in two additions, scraping the bowl as necessary. Mix on medium for 30 seconds and stir in the melted white chocolate and the food coloring. Mix for another minute until the batter is completely smooth.
Scoop the batter into two 8 or 9 inch greased and floured cake tins, filling each evenly. Bake for 20-25 minutes or until a toothpick comes out clean.

Cream Cheese Frosting:
In a medium bowl, cream the butter and cream cheese together until smooth, then add ½ the powdered sugar, vanilla extract, milk and salt. Blend until creamy and then mix in the remaining powdered sugar until you reach a nice consistency. Turn the hand mixer on high and whip for 30 more seconds.

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