Directions:
- Prepare cake batter according to package directions. Fill greased muffin cups two-thirds full. Bake at 375° for 15 minutes or until a toothpick comes out clean. Cool for 10 minutes.
- Meanwhile, in a small saucepan, combine the sugar, water, orange juice and orange peel. Cook and stir over medium heat for 5 minutes until sugar is dissolved.
- Invert cupcakes onto a platter; immediately drizzle with hot orange syrup. Freeze for 10 minutes. Serve with whipped topping and cherries. Yield: 9 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 46.21 Kcal (193 kJ) | ||
| Calories from fat | 1.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.19g | 0% | |
|---|---|---|---|
| Sodium | 19.6mg | 1% | |
| Potassium | 30.8mg | 1% | |
| Total Carbs | 11.03g | 4% | |
| Sugars | 7.85g | 31% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 0.3g | 1% | |
| Vitamin C | 7.5mg | 12% | |
| Calcium | 8.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 122.37 Kcal (512 kJ) | ||
| Calories from fat | 4.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.5g | 0% | |
|---|---|---|---|
| Sodium | 51.89mg | 1% | |
| Potassium | 81.55mg | 1% | |
| Total Carbs | 29.22g | 4% | |
| Sugars | 20.79g | 31% | |
| Dietary Fiber | 0.26g | 0% | |
| Protein | 0.81g | 1% | |
| Vitamin C | 19.8mg | 12% | |
| Iron | 0.1mg | 0% | |
| Calcium | 23.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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