Orange cupcakes (miniatures)

Yield: 6 Dozen-mini

Measure Ingredient
1 cup Butter or marjarine,softened
1 cup Sugar
2 larges Eggs
1 teaspoon Vanilla extract
3 cups Cake flour, sifted
1 teaspoon Baking soda
1 teaspoon Baking powder
¾ cup Buttermilk
½ cup Golden raisins
1½ tablespoon Grated orange rind
3 tablespoons FRESH squeezed orange juice
1½ cup Sugar
1 cup Light corn syrup
¾ cup Fresh orange juice


Source: Southern Living Magazine 1/97 BEAT butter at medium speed with an electric mixer until fluffy.

Gradually add sugar, beating well. Add eggs, 1 at a time, beating after each additio. Add vanilla, mixing well.

COMBINE flour, baking soda, and baking powder; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.

STIR in raisins, grated orange rind, and juice.

SPOON batter into greased and floured miniature (1¾-inch) muffin pans, filling two-thirds full.

BAKE at 350 degrees F. for 12 minutes or until light golden. Remove from pans immediately; dip tops into Orange Syrup. Cool completely on wire racks.

ORANGE SYRUP: Combine all ingredients in a large bowl, stirring well.

Cover and chill at least 2 hours or until sugar dissolves. Stir well before using. Yields:

2 ½ cups

From the recipe files of suzy@...

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