RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2578
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| Recipe Name: |
Orange Creamsicle Cupcakes |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2012-07-15
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| Course: |
Cakes |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
24 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.34
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat the oven to 350 degrees.
Line two (12-count) muffin tins with liners.
In a large bowl, whisk together the dry cupcake ingredients: flour, granulated sugar, baking powder, baking soda, and salt.
Using a hand mixer, work in the wet ingredients: eggs, vegetable oil, sour cream, orange juice, orange zest, and vanilla extract.
Divide the batter evenly among the muffin tins. (I found that about 1/4 cup of batter per liner worked very well.)
Bake for 20 to 25 minutes, or until slightly golden brown on top and a cake tester inserted in the center of the cupcakes comes out clean.
Cool completely before frosting. |
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Orange Creamsicle Frosting
(Add to shopping list) :
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Directions:
In a large bowl beat Crisco, cream cheese, gelatin, orange peel and vanilla until light and fluffy. Add in powdered sugar until desired consistency is achieved. Mix in orange food coloring, if using. |
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| Nutrition per Serving: |
| Calories: |
7 |
Total Carbs: |
1.2 |
Net Carbs: |
1.2 |
| Cholesterol: |
1.1 |
Fat: |
0.0 |
Protein: |
0.06 |
| Fiber: |
0.03 |
Sodium: |
96.84 |
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