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Friday, August 24, 2012

Orange Blossoms

Orange Blossoms
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.
Orange Blossoms
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.

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