My husband volunteered me to make a desert for a golf outing he was playing in. Since there was going to be about 75 golfers, I decided to make these mini orange cupcakes.
Mini Orange Cupcakes
The recipe made 88 mini cupcakes
1 Yellow cake mix
1/4 cup sugar
1 tablespoon orange zest
1 cup orange juice
1/2 cup oil
1 teaspoon vanilla
4 large eggs
Note: I just bought 1 large orange for the zest and didn’t get close to a tablespoon, so I added about 1/4 teaspoon of orange extract.
Combine cake mix, sugar and orange zest in a large bowl. Add orange juice, oil, vanilla, (orange extract) and eggs. Mix on low speed for 1 minute, then beat for 2 minutes at medium speed.
Fill cupcake papers 2/3 full and bake at 350 degrees for 11 -12 minutes until golden and a toothpick inserted in center comes out clean.
Cool cupcakes in the pan for 5 minutes, then place on rack to cool completely. I wasn’t going to frost them until the next morning, so I put them in containers and covered them loosely.
Orange Butter Cream Icing
2 sticks very soft butter (I laid them out the night before)
6 – 8 cups powdered sugar
1/2 cup orange juice
1 teaspoon orange zest (I only had about 1/8 tsp)
12 drops yellow food coloring
4 drops of red food coloring
Place butter, 4 cups of sugar, juice and zest in a large mixing bowl. Beat until smooth and creamy. Beat in food coloring, then add more sugar, a little at a time, until icing is the right consistency.
Even though I didn’t use the amount of orange zest called for, the cupcakes and icing had a nice orange flavor and everyone enjoyed them.