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Prep Time: 20 Minutes Cook Time: 19 Minutes |
Ready In: 39 Minutes Servings: 12 |
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These cupcakes are delicious. They are light and airy tasting with just the right amount of orange flavoring. Originally this recipe called for a traditional, thick butter orange frosting, but I prefer it with just a glaze (saves on the calories a little, too). Ingredients:
1 1/2 teaspoons grated orange rind |
1/4 cup fresh orange juice |
3 tablespoons butter, melted |
1 teaspoon vanilla extract |
1/2 teaspoon orange extract or 1/2 teaspoon orange flavoring |
1 egg yolk |
1 cup sifted cake flour |
2/3 cup sugar, divided |
1 1/2 teaspoons baking powder |
1/8 teaspoon salt |
4 egg whites |
1/8 teaspoon cream of tartar |
1 cup powdered sugar |
1/3 cup orange juice |
Directions:
1. Combine first 6 ingredients in a bowl; stir well and set aside.
2. Combine flour, 1/3 cup sugar, baking powder, and salt in large bowl.
3. Add orange juice mixture; beat at low speed of an electric mixer until smooth.
4. Set aside.
5. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until foamy.
6. Gradually add remaining 1/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form.
7. Gently stir 1/4 of egg white mixture into orange mixture.
8. Gently fold remaining egg white mixture into orange mixture.
9. Divide batter evenly among 12 paper lined muffin cups.
10. Bake at 350 degrees for 19 minutes or until lightly browned.
11. Remove from pan; let cool on a wire rack (set over a piece of wax paper).
12. Mix powdered sugar and orange juice until it is the consistency you desire (adding more or less juice).
13. Spread thinly over the top of the cupcakes.
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