Orange Cupcakes (miniatures) Recipe
Yield: 6 Dozen-miniRecipe by luhu.jp
Ingredients:
1 cup: Butter or marjarine, softened
1 cup: Sugar,
2 large: Eggs,
1 tsp: Vanilla extract,
3 cup: Cake flour, sifted
1 tsp: Baking soda,
1 tsp: Baking powder,
3/4 cup: Buttermilk,
1/2 cup: Golden raisins,
1 1/2 tbsp: Grated orange rind,
3 tbsp: FRESH squeezed orange juice,
ORANGE SYRUP
1 1/2 cup: Sugar,
1 cup: Light corn syrup,
3/4 cup: Fresh orange juice,
Directions:
Source: Southern Living Magazine 1/97
BEAT butter at medium speed with an electric mixer until fluffy.
Gradually add sugar, beating well. Add eggs, 1 at a time, beating
after each additio. Add vanilla, mixing well.
COMBINE flour, baking soda, and baking powder; add to butter mixture
alternately with buttermilk, beginning and ending with flour mixture.
STIR in raisins, grated orange rind, and juice.
SPOON batter into greased and floured miniature (1 3/4-inch) muffin
pans, filling two-thirds full.
BAKE at 350 degrees F. for 12 minutes or until light golden. Remove
from pans immediately; dip tops into Orange Syrup. Cool completely on
wire racks.
ORANGE SYRUP: Combine all ingredients in a large bowl, stirring well.
Cover and chill at least 2 hours or until sugar dissolves. Stir well
before using. Yields:
2 1/2 cups
From the recipe files of suzy@gannett.infi.net
Source from luhu.jp
BEAT butter at medium speed with an electric mixer until fluffy.
Gradually add sugar, beating well. Add eggs, 1 at a time, beating
after each additio. Add vanilla, mixing well.
COMBINE flour, baking soda, and baking powder; add to butter mixture
alternately with buttermilk, beginning and ending with flour mixture.
STIR in raisins, grated orange rind, and juice.
SPOON batter into greased and floured miniature (1 3/4-inch) muffin
pans, filling two-thirds full.
BAKE at 350 degrees F. for 12 minutes or until light golden. Remove
from pans immediately; dip tops into Orange Syrup. Cool completely on
wire racks.
ORANGE SYRUP: Combine all ingredients in a large bowl, stirring well.
Cover and chill at least 2 hours or until sugar dissolves. Stir well
before using. Yields:
2 1/2 cups
From the recipe files of suzy@gannett.infi.net
Source from luhu.jp