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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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From Sparta, Wisconsin, Donna Justin's tried-and-true recipe features the delicate tastes of orange, white chocolate and coconut in an easy dessert worthy of company. It yields 2 dozen delicious cup cakes with a pretty topping, she notes. Ingredients:
1 cup sugar |
2/3 cup vegetable oil |
2 eggs |
1 cup orange juice |
3 cups king arthur unbleached all-purpose flour |
1 tablespoon baking powder |
1 teaspoon baking soda |
3/4 teaspoon salt |
1 can (11 ounces) mandarin oranges, drained |
1 cup vanilla or white chips |
topping: |
1 cup flaked coconut |
1/3 cup sugar |
2 tablespoons butter, melted |
Directions:
1. In a large bowl, beat the sugar, oil, eggs and orange juice until well blended. Combine the flour, baking powder, baking soda and salt; gradually stir into orange juice mixture just until moistened. Fold in oranges and chips.
2. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine topping ingredients; sprinkle over cupcakes. Bake at 375° for 15-20 minutes or until golden brown. Remove to wire racks to cool. Yield: 2 dozen.
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