Orange Petite Cakes
Orange-flavored mini cakes frosted with orange frosting. Pipe frosting and garnish with orange slices for a real crowd pleaser.
30 min.prep time
60 min.total time
1/2 cup sugar
2 tablespoons orange juice concentrate, thawed
2 teaspoons freshly grated orange zest
1/2 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 tablespoons buttermilk*
2 cups powdered sugar
1 tablespoon orange juice concentrate, thawed
1 teaspoon vanilla
2 to 3 tablespoons whipping cream
Candied orange fruit slices, cut into wedges, if desired
Heat oven to 325°F. Place paper baking cups into 24 mini (1 1/4-inch) muffin pan cups. Set aside.
Combine sugar and 1/4 cup butter in large bowl; beat at medium speed until creamy. Add orange juice concentrate, egg, orange zest and vanilla; continue beating until well mixed. Add flour, salt, baking powder and baking soda; beat at low speed until well mixed. Add buttermilk; continue beating until smooth.
Spoon batter evenly into prepared muffin pan cups. Bake 14-16 minutes or until toothpick inserted in center comes out clean. Cool completely.
Place all frosting ingredients except whipping cream in medium bowl. Beat at medium speed, adding enough whipping cream for desired spreading consistency.
Pipe or frost cupcakes; garnish with orange slices, if desired.
*Substitute 1/8 teaspoon vinegar or lemon juice and enough milk to equal 2 tablespoons; let stand 5 minutes.
To make ahead, bake cupcakes as directed; cool completely. Place unfrosted cupcakes in resealable plastic freezer bag. Freeze up to 2 months. Let stand at room temperature until thawed. Prepare frosting as directed. Frost cupcakes.
Nutrition Facts (1 petite cake)
Dietary Fiber: 0g
Recipe #15105©2011Land O'Lakes, Inc.