Orange cupcakes (miniatures)
6 Dozen-mini
Ingredients
| Quantity | 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 |
Directions
ORANGE SYRUP
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@...