Orange Petite Cakes
Orange Petite Cakes
Orange-flavored mini cakes frosted with orange frosting. Pipe frosting and garnish with orange slices for a real crowd pleaser.
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30 min
Prep Time
60 min
Total Time
24 petite cakes
Ingredients
Cupcakes
12 cup sugar
14 cup Land O Lakes® Butter, softened
2 tablespoons orange juice concentrate, thawed
2 tablespoons freshly grated orange zest
12 teaspoon vanilla extract
34 cup all-purpose flour
14 teaspoon salt
14 teaspoon baking powder
18 teaspoon baking soda
Frosting
2 cups powdered sugar
14 cup Land O Lakes® Butter, softened
1 tablespoon orange juice concentrate, thawed
1 teaspoon vanilla extract
2 to 3 tablespoons Land O Lakes® Heavy Whipping Cream
Garnish
Candied orange fruit slices, cut into wedges, if desired
*Substitute 1/8 teaspoon vinegar or lemon juice and enough milk to equal 2 tablespoons; let stand 5 minutes.
How to make
-
STEP 1
Heat oven to 325°F. Place paper baking cups into 24 mini (1 1/4-inch) muffin pan cups. Set aside.
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STEP 2
Combine sugar and 1/4 cup butter in 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.
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STEP 3
Spoon batter evenly into prepared muffin pan cups. Bake 14-16 minutes or until toothpick inserted in center comes out clean. Cool completely.
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STEP 4
Place all frosting ingredients except whipping cream in bowl. Beat at medium speed, adding enough whipping cream for desired spreading consistency.
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STEP 5
Pipe or frost cupcakes; garnish with orange slices, if desired.
Tip #1
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.
120 Calories
4.5 Fat (g)
20 Cholesterol (mg)
75 Sodium (mg)
18 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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