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!
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.
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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