BLUEBERRY AND ORANGE CUPCAKES
I'm doing a clean-up in all my magazines and I'm posting some recipes for safe-keeping. This one is from Coup de Pouce.
Provided by Boomette
Categories Dessert
Time 37m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, prepare the cake mix by mixing it with water, eggs and oil (follow the instruction on the box). Finely grate the orange peel (reserve a little bit of zest to garnish, if wanted). If wanted, you can toss 3/4 cup of blueberries in a little bit of flour and incorporate delicately to the dough with the zest.
- Distribute the dough in 18 greased muffin tins. Distribute 1/2 cup of blueberries on each cupcake. Cook in the center of a preheated oven of 325 F for 22 minutes or until a toothpick inserted in the center comes out clean.
- Meanwhile, press the orange to obtain 1/4 cup of juice. In a small saucepan, bring to boil the orange juice and remaining of blueberries. Reduce heat and let simmer 5 minutes (add sugar if wanted, but just a little bit). Let cool. Serve the cupcakes with the blueberry syrup and garnish with orange zest if wanted.
Nutrition Facts : Calories 203.5, Fat 8.1, SaturatedFat 1, Cholesterol 31, Sodium 206, Carbohydrate 31.3, Fiber 1.2, Sugar 23.5, Protein 2.6
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