POG Cupcakes

makes 4 dozen | 350F

Cupcakes
1 lb 4 oz all purpose flour
80 g cornstarch
4 cups sugar
2 tsp baking powder 
1/2 tsp salt
2 cup vegetable oil
1 cup whole milk
1 14 oz can mandarin oranges, drained and pureed (close to 1 cup pureed orange)
8 large eggs, room temperature
1 tbsp orange extract
1 tsp vanilla extract

1. Preheat the oven to 350 F. In your stand mixer, add the flour, sugar, corn starch, baking powder, and salt and mix together on med-low to combine everything.
2. In a separate medium bowl, mix together all the wet ingredients.
3. Add the wet ingredients to the dry and mix on low, increasing to medium. You will need to use a rubber spatula to scrape the sides and bottom to ensure all flour is mixed in.
4. Fill the cupcake wells 3/4 full and bake 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer cupcakes to a wire rack to cool completely before filling, frosting, or garnishing as desired.

Passion Fruit Reduction Filling
2 cans Passion fruit nectar
corn starch slurry

1. Bring the nectar to a boil. Add corn starch slurry to thicken it up. Let cool. Using the cone method, fill the cupcakes.

Guava Cream Cheese Frosting
spoonful or so of guava jelly
2 tsp guava flavoring
10 oz butter, room temp
20 oz cream cheese, room temp
13 cups powdered sugar, sifted
milk if needed to thin

Candied Orange Peel
Peel from cupcake oranges, diced small
3 cup sugar
3/4 cup water

1. Put the orange peel into a large saucepan and cover with cold water, bring to a boil over high heat. Drain, cover peels with cold water again, bring back to a boil. Repeat one more time. Drain last time and set aside.
2. Whisk water and sugar in a heavy sauce pan. Bring to a simmer and cook for 8 to 9 minutes (230 to 234 F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels (save the syrup for drinks.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.