Chocolate Cupcake In An Orange Cup

INGREDIENTS

Servings: 12
For the cupcake:
3 oranges
Chocolate cake mix
3 eggs
1/2 cup oil
1 cup orange juice
For the icing:
4 ounces cream cheese, room temperature
1 teaspoon vanilla extract
1/4 teaspoon orange zest, plus more for garnish
1 stick butter, room temperature
1 1/4 cup powdered sugar


PREPARATION

1. Cut orange in half. With a paring knife, carefully cut along the entire edge. With a spoon, scoop out the “meat” and set aside in a bowl. Repeat for all oranges. This will yield 6 empty orange halves.
2. Juice the orange, reserve for the cake mix.
3. Pre-heat oven to 350°F/175°C. In a medium bowl, combine cake mix, eggs, oil and freshly squeezed orange juice. Mix until the batter has no lumps.
4. Place the orange cups into a muffin tin and fill with 1/4 cup of the chocolate batter.
5. Bake 25 minutes.
6. In a medium bowl, blend cream cheese, vanilla extract and orange zest until nice and smooth. Add butter and mix on medium high for a couple of minutes. Add powdered sugar and mix until the frosting is uniformly smooth. Put icing into a piping bag.
7. Let cupcakes cool down. Top the cakes with icing. Sprinkle extra orange zest on top for garnish.

Orange Chicken (Inspired by Panda Express)

RECIPE: 
1 egg
1 tsp of white pepper
1 1/2 tsp of salt
2 chicken breasts, cubed
1/2 cup of corn starch
1/4 cup of flour
vegetable oil for frying
1 Tbsp. of oil
2 tsp of garlic
1 Tbsp. of ginger
1/2 tsp of red chili flakes
1 Tbsp. of rice wine
1 1/2 Tbsp. of soy sauce
5 Tbsp. of vinegar
1 1/2 Tbsp. of water
3 1/2 Tbsp. of sugar
1 Tbsp. of orange zest
1 Tbsp. of corn starch slurry (1 Tbsp. of corn starch dissolved in 1 Tbsp. of water)
Chopped scallions for garnish

Combine the egg, white pepper and salt in a mixing bowl. Add the cubed chicken breast, make sure it’s coated with the egg mixture.
In another bowl, combine corn starch and flour. Add the coated chicken to the flour mixture. Stir to coat.
Working in batches, fry the coated chicken until golden and done. Remove with a slotted spoon and set aside.
In a large pan or work, add oil, garlic, ginger and red chili flakes. Stir fry until fragrant. Add rice wine and stir for a few seconds. Proceed to add all of the other sauce ingredients, including soy sauce, vinegar, water, sugar and orange zest.
Add the fried chicken. Stir to coat in sauce. Thicken the sauce with the corn starch slurry. Garnish with chopped scallions and serve with rice. Enjoy!