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Sprinkles' Mandarin Olive Oil Cake with White Chocolate Frosting.

Elevate your summer cake and transport yourself to Capri with Sprinkles' Mandarin Olive Oil Cake with White Chocolate Frosting.

This Italian inspired cake is light and zesty - a perfect cake to combat the heat. Turn this cake into portable and party-friendly cupcakes with a caramel sauce interior and a white chocolate frosting. 

Watch our step by step technique video with Krystal Craig from Intero Restaurant in Austin, TX and Charles Craig from Sprinkles Cupcakes to learn the tips and tricks that go into making these cupcakes worthy of being packaged into an iconic Sprinkles box or keep reading for the ingredients and steps you need to make Mandarin Olive Oil Cake with white chocolate cream cheese at home.

 

Sprinkles Orange Mandarin Cupcakes

 

Mandarin Olive Oil Cake with White Chocolate Cream Cheese 

Mandarin Olive Oil Cake

Ingredients 

  • 12 oz EVOO
  • 1 ¼ lb SUGAR
  • 1 cup 2 Tbsp EGG WHITES
  • ¾ oz MANDARIN ORANGE ZEST
  • PREP IN SEPARATE CONTAINER
  • ¾ tsp BAKING SODA
  • ½ tsp SALT
  • 1 lb 5 oz FLOUR
  • 1 Tbsp BAKING POWDER
  • ¾ tsp BAKING SODA
  • ½ tsp SALT 
  • PREP IN SEPARATE CONTAINER
  • 1 cup BUTTERMILK
  • 2 ¼ tsp VANILLA
  • 6 oz CONCENTRATED OJ -or- 24 oz of mandarin orange juice reduced to 6 oz, then chilled

Directions

  • Place olive oil, sugar, vanilla and zest in the bowl.
  • Start mixer on speed #1 for 1:00.
  • Stop mixer and scrape off paddle.
  • Start mixer on speed #2 for 2:00.
  • Stop mixer.
  • Add egg whites.
  • Start mixer on speed #1 for 0:20.
  • Increase speed to #2 for 0:40.
  • Stop mixer and lower bowl.
  • Scrape the bowl and paddle.
  • Start mixer on speed #2 for 1:00.
  • Stop mixer.
  • Add the flour/leavening mixture.
  • Start mixer on speed #1 (or stir if available) for 0:40.
  • Increase speed to #2 for 0:20.
  • Stop mixer and add buttermilk mixture.
  • Start mixer on stir for 0:40.
  • Increase speed to #1 for 0:40.
  • Stop mixer and lower bowl.
  • Scrape the bowl and paddle.
  • Start mixer on speed #2 for 0:20.
  • Stop mixer and lower bowl.
  • Remove paddle.
  • Pre-heat your oven to the appropriate temperature for your style oven (Oven set to 325F (standard), or 300F (convection)
  • Place your paper liners into the cupcake pan.
  • Fill the cupcake liners about ¾ full of batter
  • Lightly spray top of cupcake pan with olive oil
  • Place on center rack of oven, and set timer for 15 minutes
  • At 15 minutes, gently turn cupcake pan and return to center rack, and set timer for 8 minutes
  • At 8 minutes check cupcakes by touching the centers gently. If done the cupcake will spring back nicely, if it doesn’t, return to oven and check at 1 minute intervals.
  • When done bring the cupcakes to stove top and let cool until you can handle them, then pull the cupcakes from pan to work surface and let the cupcakes continue to cool to room temperature.

White Chocolate Cream Cheese

Ingredients

  • 7 ¼ oz CREAM CHEESE (room temperature)
  • 5 oz UNSALTED BUTTER (room temperature)
  • ½ tsp VANILLA EXTRACT
  • 1 pinch SEA SALT
  • 1 ¼ lb POWDERED SUGAR
  • 5 oz MELTED WHITE CHOCOLATE –
  • VERY WARM
  • 1 ¼ tsp MILK (room temperature)

Directions

  • Place butter, cream cheese and salt into the bowl.
  • Start mixer on speed #1 for 0:30 (use the paddle attachment).
  • Increase speed to #2 for 1:30.
  • Stop mixer, scrape paddle, and add vanilla.
  • Start mixer on speed #1 for 0:40.
  • Stop mixer and lower bowl.
  • Add 1/2 of powdered sugar.
  • Start mixer on stir for 1:00.
  • Increase speed to #1 for 0:25.
  • Stop mixer and lower bowl.
  • Add the second 1/2 of powdered sugar.
  • Start mixer on stir for 1:00.
  • Increase speed to #1 for 0:25.
  • Stop mixer and lower bowl.
  • Stop mixer and scrape off any powdered sugar from the paddle.
  • Start mixer on speed #1 for 0:20.
  • Stop mixer and lower bowl.
  • Add melted white chocolate.
  • Start mixer on speed #1 for 0:35.
  • Stop mixer and lower bowl.
  • Scrape the paddle and the bottom of the bowl as fast as possible.
  • Start mixer on speed #2 for 0:25.
  • Stop mixer and add whole milk.
  • Start mixer on stir for 0:10.
  • Increase speed to #1 for 0:20.
  • Stop mixer and lower the bowl.
  • Scrape the paddle and bowl very well.
  • Start mixer on speed #1 for 0:20.
  • Stop mixer and place frosting into piping bag or into smaller bowl for frosting. 
  • Frost the cupcake with the White Chocolate Cream Cheese Frosting, and finish with the pistachio dust;
    we gently hand apply it to the rim, but you can sprinkle over the top if you like as well.

 

If you want to go the extra mile and core your cupcakes and add caramel, check out this caramel recipe to create the perfect consistency.

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cupcakes_ready_to_bake

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cupcakes_finished

 

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