Orange Angel Cupcakes
- Ingredients:4
- Servings:36
Orange Angel Cupcakes
- Ingredients:4
- Servings:36
- Calories per serving:
Orange juice in the angel food cake batter and mandarin oranges in the icing provide a double dose of citrusy flavors in a pretty cupcake presentation.
Ingredient
Batter
| Ingredient | Weight | Measure |
|---|---|---|
| Orange juice, cold | 10 oz | 1 1/2 cups |
| Gold Medal™ Angel Food Cake Mix (11195) | 1 lb | 1 box |
Finishing
| Ingredient | Weight | Measure |
|---|---|---|
| Mandarin orange segments, canned, drained | 8 oz | 1 cup |
| Gold Medal™ Ready-To-Spread Vanilla Crème Icing (11216) | 4 lb 8.00 oz | 6 1/2 cups |
Instructions
- Batter
Combine orange juice and cake mix in large mixing bowl (free from grease) until smooth, approx. 30 seconds. DO NOT OVERMIX.
Deposit #20 scoop of batter into paper-lined muffin pans (DO NOT grease).
Bake as directed below and allow to cool completely.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
300°F |
11-15 minutes |
Standard Oven |
350°F |
13-18 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 5 minutes of baking.
- Finishing
Reserve 36 orange segments for garnish; fold remaining segments into icing.
Pipe 2 oz roses (using star tip) on each cupcake; top with 1 orange segment and serve.
Nutrition Facts
Nutrition facts are not available for this recipe
