Orange and Cardamom Poppers From Scratch With Maria Provenzano

Orange and Cardamom Poppers From Scratch With Maria Provenzano

Orange and cardamom…Mmmm!! Cardamom is one of my new favorite spices.  These are called poppers because you can just pop them in your mouth.  They take the place of the traditional donut hole you would find at breakfast. I thought the warmth of the cardamom would go great with the bright freshness of the orange and put it all together with cinnamon, sugar, and a fluffy muffin and it is a perfect balance of flavor.  I love rolling these in the spice and sugar mixture because on top of the flavor you get that nice crunch to the outside of the popper.  These are heavenly!!

I made the poppers in mini muffin pans, but they can be made in full size muffin pans.  Just be sure to adjust the baking time.  These can also be made without the cardamom and/or without the orange depending on the flavors that you like.  I highly suggest trying out the cardamom though and expanding your spice palate!  These are best served the day they are made.  If you want to make them ahead of time you can bake up the poppers then dip and roll them just before serving.

orange poppers

orange poppers

 Orange and Cardamom Poppers:

Makes about 24 poppers

2 cups flour (unbleached all-purpose)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter; room temperature

1 cup sugar

2 eggs; room temperature

1 cup sour cream; room temperature

2 teaspoons vanilla

2 teaspoons fresh orange zest

splash of fresh orange juice; about 2 tablespoons

Sugar and Spice Coating:

1 cup sugar

2 teaspoons cinnamon

1/4-1/2 teaspoons cardamom (depending on how much you like the spice)

1/2 cup unsalted butter; melted and cooled

Instructions:

*Preheat your oven to 350 degree

*Mix together the flour, baking powder, baking soda, and salt in a bowl

*In another bowl combine the sour cream, orange zest, and orange juice

*Cream together the butter and sugar in a stand-mixer or using a hand-mixer until light and fluffy

*Add the eggs to the butter and sugar mixture one at a time and mix until combined

*Mix in the vanilla

*Add in the flour mixture alternating with adding in the sour cream mixture

*Combine until just mixed (being careful NOT to over mix)

*Spray the mini muffin tins with cooking spray or brush with oil

*Scoop the batter into the muffin tins

*Bake for about 10-12 minutes or until the batter has puffed up and is set; careful not to over bake to avoid a dry popper

*Mix together the sugar and spices in a bowl

*Pour the melted and cooled butter into another bowl

*Allow the poppers to cool enough to be handled

*Using a pastry brush to brush the melted butter all over the popper and then roll it in the sugar and spice mixture; if you don’t have a pastry brush you can simply dip them in the butter then roll them in the sugar and spice mixture.  Either way your hands are going to get messy… enjoy it!

*Place on a cooling rack

orange popper

orange popper

orange popper

orange popper

orange poppers

orange poppers

Orange and Cardamom Poppers

Author:

Maria Provenzano

Ingredients

  • Makes about 24 poppers

  • 2 cups flour (unbleached all-purpose)

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter; room temperature

  • 1 cup sugar

  • 2 eggs; room temperature

  • 1 cup sour cream; room temperature

  • 2 teaspoons vanilla

  • 2 teaspoons fresh orange zest

  • splash of fresh orange juice; about 2 tablespoons

Instructions

  1. *Preheat your oven to 350 degree

  2. *Mix together the flour, baking powder, baking soda, and salt in a bowl

  3. *In another bowl combine the sour cream, orange zest, and orange juice

  4. *Cream together the butter and sugar in a stand-mixer or using a hand-mixer until light and fluffy

  5. *Add the eggs to the butter and sugar mixture one at a time and mix until combined

  6. *Mix in the vanilla

  7. *Add in the flour mixture alternating with adding in the sour cream mixture

  8. *Combine until just mixed (being careful NOT to over mix)

  9. *Spray the mini muffin tins with cooking spray or brush with oil

  10. *Scoop the batter into the muffin tins

  11. *Bake for about 10-12 minutes or until the batter has puffed up and is set; careful not to over bake to avoid a dry popper

  12. *Mix together the sugar and spices in a bowl

  13. *Pour the melted and cooled butter into another bowl

  14. *Allow the poppers to cool enough to be handled

  15. *Using a pastry brush to brush the melted butter all over the popper and then roll it in the sugar and spice mixture; if you don’t have a pastry brush you can simply dip them in the butter then roll them in the sugar and spice mixture. Either way your hands are going to get messy… enjoy it!

  16. *Place on a cooling rack

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