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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 18 |
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For an added touch, decorate each cupcake with a jellied orange slice. —Lynn Hollingsworth, Ada, Oklahoma. Ingredients:
1/2 cup butter-flavored shortening |
1 cup sugar |
2 eggs |
1 tablespoon orange extract |
2 cups cake flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup milk |
1 cup chopped dates |
4 teaspoons grated orange peel |
frosting |
3 ounces cream cheese, softened |
3/4 cup confectioners' sugar |
1 teaspoon orange extract |
2 to 3 teaspoons milk |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Stir in extract.
4. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition.
5. Stir in dates and orange peel.
6. Fill paper-lined muffin cups two-thirds full.
7. Bake at 350° for 15-20 minutes or until a toothpick comes out clean.
8. Cool for 10 minutes before removing from pans to wire racks to cool completely.
9. For frosting, in a small bowl, beat cream cheese until fluffy.
10. Add confectioners’ sugar and extract; beat until smooth.
11. Add enough milk to achieve desired consistency.
12. Frost cupcakes.
13. Refrigerate leftovers. Yield: 1-1/2 dozen.
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