Orange Cupcakes (miniatures)
Butter or marjarine,softened
Cake flour, sifted
Grated orange rind
FRESH squeezed orange juice
Light corn syrup
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 (1 3/4-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
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 1/2 cups
From the recipe files of email@example.com
By Suzy <firstname.lastname@example.org> on Mar 31, 1997