MANDARIN CUPCAKES RECIPES
MANDARIN ORANGE CUPCAKES | JUST A PINCH RECIPES
The most moist cake you will ever eat!! I make these for every occassion! (And the name is deceptive, it does not taste like oranges!)
Provided by Kelly Young @Tezsgurl
Categories Cakes
Prep Time 20 minutes
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350
- In a large bowl, combine cake mix, eggs, oil and mandarin orange segments with juice. Beat until smooth.
- Pour into 2 9in round cake pans, greased and floured....or 24 cupcakes with cupcake liners.
- Bake in preheated oven until golden brown and tooth pick comes out clean. Cool comepletely before frosting!!! (I never time mine, i just go by look but i would say maybe 15 min for cupcakes and 25 for 9in cakes..just a guesstimate tho, sorry)
- To make topping: Beat together thawed whipped topping, pineapple with juice and dry pudding mix until well blended. I usually refridgerate for like an hour so it can set up.
- Spread topping on cooled cupcakes. If making a layered cake...remove cakes from pan and cool on wire rack, cool completely, then slice each cake in half to make 2 thinner round cakes, you should have a total of 4 round cakes. Then place one cake on dish, icing, repeat with all four layers, then icing the top and sides with remaining icing.
- Store in the refridgerator. Taste better cold and after sitting in the fridge overnight! This cake last a while if stored properly..Enjoy!!
MANDARIN CUPCAKES | FOOD TO LOVE
Mandarin cupcakes
Categories Morning tea, Afternoon tea, Dessert
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield Makes 18 Item
Number Of Ingredients 12
Steps:
- Preheat oven to moderate, 180°C Lightly grease 18 holes of two, 12-hole muffin pans, or line with paper patty cases.
- Using an electric mixer, beat butter, sugar, vanilla and zest together, until pale and creamy. Add eggs, one at a time. Beat well. Fold through flour alternately with combined yoghurt and juice, until well combined. Fold in chopped segments of 1 extra mandarin.
- Spoon mixture among recesses until 2/3 full. Bake for 20-25 minutes, until cooked when tested. Cool in pan, then transfer to a wire rack to cool completely.
- ICING: In a medium bowl, using an electric mixer, beat cream cheese and icing sugar together until light and fluffy. Beat in zest and cinnamon.
- Spread icing on cakes. Top with halved segments and pistachios.
Nutrition Facts : ServingSize Makes 18 Item
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