RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5804
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| Recipe Name: |
Orange Creamsicle Cupcakes - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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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| 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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