Friday, August 24, 2012
About six months ago, I was thinking about a recipe that I had seen for cupcakes that called for orange extract. I got a catalog from a friend for Penzeys Spices and ordered Pure Orange Extract. After I received the orange extract, I went in search for the recipe that I wanted to cook. I looked in my lovely recipe box as well as everywhere else I could imagine that the recipe could be with no luck. However, I did come across a recipe for a cake that called for orange extract and I decided I could try the recipe as cupcakes and see if it would work. I also had found in my search a recipe for an orange glaze and decided to put the two together - cupcakes and glaze - and see if I liked the end result. Mercy me - this is a winner. The cupcakes are so moist and the glaze is a perfect topping. All of my friends who I asked to try the Orange Blossoms absolutely loved them. I think you will, too.
1 Betty Crocker Yellow Cake Mix
1 cup frozen orange juice concentrate, thawed
4 large eggs
2/3 cup vegetable oil
1/4 cup sugar
1 tsp. orange extract
Preheat oven to 350 degrees. Place cupcake liners in muffin tin.
In a large bowl, combine cake mix, juice concentrate, eggs, oil, sugar, and orange extract; beat at medium speed with an electric mixer for 2 min. Pour into cupcake liners in muffin tin.
Bake for 23 min. Remove from muffin tin and glaze immediately. Makes two dozen cupcakes.
3 cups confectioner's sugar
1/3 cup frozen orange juice concentrate, thawed
3 Tbsp. melted butter
3 Tbsp. water
Mix until smooth with an electric mixer. Dip muffins in the glaze immediately after removing them from the oven. Drain on waxed paper.