ORANGE DREAM MINI CUPCAKES RECIPE
The bright taste of these cute cupcakes reminds me and my friends of orange-and-vanilla frozen treats. -Jen Shepherd, St. Peters, Missouri
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Line 48 mini-muffin cups with paper liners. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange peel, orange juice and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
- Fill prepared cups two-thirds full. Bake 11-13 minutes or until a toothpick inserted in center comes out clean. Cool in pans 5 minutes before removing to wire racks to cool completely.
- For buttercream, in a large bowl, beat butter and salt until creamy. Gradually beat in confectioners' sugar, milk and vanilla until smooth.
- Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with marmalade. Pipe or spread buttercream over tops.
- Yield: 4 dozen.
- Originally published as Orange Dream Mini Cupcakes in Taste of Home
- February/March 2014
- Nutritional Facts
- mini cupcake equals 96 calories, 4 g fat (2 g saturated fat), 19 mg cholesterol, 72 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.
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