ORANGE CUPCAKE STAND RECIPES
GOLDEN ORANGE CUPCAKES RECIPE: HOW TO MAKE IT
Citrus lovers will vow they've gone to cupcake heaven when they sample this recipe. To up the sunny flavor, add a teaspoon of orange extract in place of vanilla. —Helen Hassler, Denver, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 15 cupcakes.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extracts. , Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with water and orange juice, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
Nutrition Facts : Calories 197 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 108mg sodium, CarbohydrateContent 28g carbohydrate (14g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
GINGER ORANGE CUPCAKES RECIPE - FOOD.COM
Make and share this Ginger Orange Cupcakes recipe from Food.com.
Total Time 1 hours 20 minutes
Prep Time 45 minutes
Cook Time 35 minutes
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 325°; insert liners into cupcake pans .
- In a bowl, sift flour, baking powder, salt, and baking soda.
- Add butter and sugar to the bowl of a stand mixer with the paddle attachment, beat at medium speed until mixture is light and airy.
- Reduce speed to low, add eggs in one at a time, mixing well.
- Add in half the orange juice and the ginger to the batter.
- Gradually add half the amount of dry ingredients, mixing until just incorporated; add in remaining orange juice and remaining half of dry ingredients, mixing until batter is smooth (don't overmix).
- Fill the cupcake liners 2/3 full; bake for 20-25 minutes, or until cupcakes are springy to the touch and a pick comes out clean.
- Remove from oven and cool on wire rack for 10 minutes.
- Make the glaze: Add orange juice, lemon juice, and powdered sugar into a small saucepan on low heat, mixing for about 2 minutes until liquids slightly evaporate.
- Remove from heat and glaze cupcakes with a tablespoon each.
- Wait about 5 minutes for glaze to cool and harden before topping with peeled tangerine wedge.
Nutrition Facts : Calories 326.3, FatContent 9.2, SaturatedFatContent 5.3, CholesterolContent 66.8, SodiumContent 252, CarbohydrateContent 56.6, FiberContent 0.9, SugarContent 31.9, ProteinContent 5
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