Ingredients:FOR THE WALNUTS
8 ounces whole, shelled walnuts
3/4 brown sugar, packed
1/2 cup milk
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon vanilla extract
FOR THE CUPCAKES
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 eggs, at room temperature
1/2 cup fresh squeezed orange juice (the juice of one large orange)
1 tablespoon orange zest, finely grated (the zest of one large orange)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
8 ounces sour cream
FOR THE GLAZE
1/2 cup packed brown sugar
1/4 cup water
2 tablespoons unsalted butter
1/2 teaspoon orange zest, finely grated
1/2 teaspoon vanilla extract
1/4 cup spiced walnuts, chopped
FOR THE FROSTING
8 ounces cream cheese, at room temperature
1/4 cup (1/2 stick) unsalted butter, at room temperature
4 cups confectioners’ sugar
1 teaspoon vanilla extract
Extra walnuts, small orange wedges, and flake sea salt, for garnish (optional)
Instructions:
To make the walnuts: Preheat oven to 350 degrees. Spread the walnuts on a rimmed baking sheet and roast for 10 minutes. Allow to cool completely before stirring into candy.
In a small saucepan, combine the sugar, milk, cinnamon, and salt. Whisk over medium high heat until all of the ingredients combine completely, then stop stirring and bring to a boil. Boil the mixture gently until it reaches 240 degrees on a candy thermometer, about 15 minutes. Remove from heat and carefully stir in the vanilla, avoiding the spluttering. Immediately stir in the walnuts, working as quickly as possible to coat them all. Spread the walnuts on a baking sheet lined with a Silpat mat or parchment paper. Use a fork to break apart any big chunks. Be careful, as the nuts will still be quite hot. Allow to cool completely before serving or packaging.
To make the cupcakes: Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners, or generously grease and flour a muffin or popover pan.
In a medium bowl, combine the flour, baking soda, baking powder, and salt; set aside.
In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, scraping the bowl between additions. Stir in the zest, juice, and vanilla until thoroughly combined. Add one-third of the flour mixture and mix until just combined. Stir in half of the sour cream until just mixed in. Repeat this process with the remaining flour and sour cream until all of the ingredients are combined. Scrape the bowl, then stir the batter for another 20 to 30 seconds to make sure everything is mixed in.
Fill the prepared muffin or popover pans with 2 level tablespoons of batter in each cup. Bake for 18 to 20 minutes for standard cupcakes, or 10 to 12 minutes for popover cupcakes, or until the tops are just turning light golden brown. Transfer to a wire cooling rack (if using a popover pan, flip the cupcakes out onto a clean, dry towel that is draped over a cooling rack) and allow to cool completely before glazing and frosting.
To make the glaze: Combine the brown sugar, water, butter, and orange zest in a small saucepan set over medium high heat. Bring to a boil, reduce heat to medium, and simmer for 10 minutes, or until the mixture has reached the consistency of syrup. Remove from heat, stir in the vanilla until combined, then add the walnuts. Allow to cool for about 20 minutes before drizzling over the cooled cupcakes.
To make the frosting: In a large bowl, or the bowl of a standing mixer, beat the cream cheese and butter together until completely combined. Add the sugar, one cup at a time, beating well between each addition. Stir in the vanilla until thoroughly combined. Beat the mixture well, until light and fluffy, adding up to a tablespoon of heavy cream, if the frosting is too stiff.
Source: http://www.bakingdom.com/2011/05/orange-cupcakes-with-brown-sugar-walnut-glaze-and-cream-cheese-frosting.html
