I actually just really love cake, but my little family of 3 can't, or shouldn't, eat a whole cake before it goes stale. Cupcakes offer automatic portion control. When I'm cutting a slice of cake it's easy to cut a nice big slice and not feel as guilty as eating...like 3 cupcakes. I know if I have one cupcake, it's usually about 200-250 calories and I'm done. Cupcakes also freeze really well. I can make a batch, have some for dessert and freeze the rest for another day. And lastly, cupcakes are fun and easy to share. I can make a batch of cupcakes, eat some for dessert, and share the rest with neighbors and friends. What's better than that? So I say...Let them eat cake...cupcakes!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSuKT2nOqzGOYcXOKNt9Ik3G4EW14J-pYH431iSyhazJDyRZc5N6EJrxSNavdGszCOCg0GGVY5eP1qSO64LHD4LzPl_yzKDMW5uoC-RiUyN3wsQ3skeS3agU-Lw8OyWUsWT-UCDBet0Z0/s400/Orange+Cupcakes+M.jpg)
FRESH ORANGE CAKE
(Recipe from Better Homes and Gardens 1998)
2 ¼ C. flour
1 ½ C. sugar
1 t. salt
2 t. baking powder
¼ t. baking soda
1 stick (1/2 C.) butter softened
Juice of 2 oranges (about ½ C.) with water added to make 1C.
Zest of 2 oranges
2 eggs
1. In a mixing bowl, combine the flour, sugar, baking powder and soda.
2. Add the butter, orange juice and rind, beat for 2 minutes.
3. Add the eggs and beat an additional minute.
4. Pour into 2 greased and floured 8 inch cake pans, 24 muffin tins, or 1 bunt pan. Bake the 8 inch cakes or the bunt cake at 375 degrees for 25 minutes; the muffins at 350 for 20 minutes.
5. When cool, frost with orange butter cream frosting.
ORANGE BUTTER CREAM FROSTING
1 stick (1/2 C.) butter softened
Zest of 1 orange
Juice of one orange
1 t. vanilla
About 4 C. of confectioner’s sugar
1. In a mixing bowl, beat the butter with the orange juice, zest and vanilla.
2. Add confectioner’s sugar until the frosting reaches desired consistency.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSuKT2nOqzGOYcXOKNt9Ik3G4EW14J-pYH431iSyhazJDyRZc5N6EJrxSNavdGszCOCg0GGVY5eP1qSO64LHD4LzPl_yzKDMW5uoC-RiUyN3wsQ3skeS3agU-Lw8OyWUsWT-UCDBet0Z0/s400/Orange+Cupcakes+M.jpg)
FRESH ORANGE CAKE
(Recipe from Better Homes and Gardens 1998)
2 ¼ C. flour
1 ½ C. sugar
1 t. salt
2 t. baking powder
¼ t. baking soda
1 stick (1/2 C.) butter softened
Juice of 2 oranges (about ½ C.) with water added to make 1C.
Zest of 2 oranges
2 eggs
1. In a mixing bowl, combine the flour, sugar, baking powder and soda.
2. Add the butter, orange juice and rind, beat for 2 minutes.
3. Add the eggs and beat an additional minute.
4. Pour into 2 greased and floured 8 inch cake pans, 24 muffin tins, or 1 bunt pan. Bake the 8 inch cakes or the bunt cake at 375 degrees for 25 minutes; the muffins at 350 for 20 minutes.
5. When cool, frost with orange butter cream frosting.
ORANGE BUTTER CREAM FROSTING
1 stick (1/2 C.) butter softened
Zest of 1 orange
Juice of one orange
1 t. vanilla
About 4 C. of confectioner’s sugar
1. In a mixing bowl, beat the butter with the orange juice, zest and vanilla.
2. Add confectioner’s sugar until the frosting reaches desired consistency.
3 comments:
I didn't know that cupcakes froze well!!! Yay, that's great news.
I made your rainbow cupcakes the other day instead of your Reese's Peanut butter(that will be for father's day). I bought the neon gel coloring and it worked wonderfully!
Thanks again for sharing. :)
Can you freeze them after they have been frosted?
I love these cupcakes. Thanks for sharing. They are beautiful and delicious.
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