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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 15 |
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Citrus lovers will vow they've gone to cupcake heaven when they sample this recipe. To up the sunny flavor, add a teaspoon of orange extract in place of vanilla. Ingredients:
1/2 cup shortening |
1 cup sugar |
4 egg yolks |
1 teaspoon vanilla extract |
1 teaspoon orange extract |
2 cups cake flour |
1-1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/8 teaspoon baking soda |
1/3 cup water |
1/3 cup orange juice |
orange buttercream frosting or frosting of your choice |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extracts.
2. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with water and orange juice, beating well after each addition.
3. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 15 cupcakes.
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