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What’s Baking… Get a Recipe from Frosted Sweets..

 

 

Hey y’all! Remember when I told you I would get back to blogging and sharing stuff with you guys? Well this is the first week, and you’re getting a recipe … If you’ve read Frosted Sweets, you might recognize this one as Morgan’s favorite thing’s to bake when she needs to release stress. I myself have made this a few times, but a little different and a VERY long time ago.

When I started writing Frosted Sweets I compiled a few things and saved them to my Pinterest. I wanted to foolproof them and make them for today’s baking vs the way I learned.

Okay, the wait is over…. This post is for…

Orange Dream Mini Cupcakes with Buttercream Frosting… 

 

Prep Time: 1 hour 

Bake: 15 minutes plus cool time 

Makes: 48 Servings 

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tablespoon grated orange peel
  • 1 tablespoon orange juice
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk

Buttercream Ingredients 

  • 1/2 cup butter, softened
  • 1/4 teaspoon salt
  • 2 cups confectioners’ sugar
  • 2 tablespoons 2 % milk
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup orange marmalade

Directions 

  1. Preheat oven to 325°. Line 48 mini-muffin cups with paper liners. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange peel, orange juice and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  2. Fill prepared cups two-thirds full. Bake 11-13 minutes or until a toothpick inserted in center comes out clean. Cool in pans 5 minutes before removing to wire racks to cool completely.
  3. For buttercream, in a large bowl, beat butter and salt until creamy. Gradually beat in confectioners’ sugar, milk and vanilla until smooth.
  4. Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with marmalade. Pipe or spread buttercream over tops. Yield: 4 dozen.

This was curiosity of Taste of Home and it can be found here; http://www.tasteofhome.com/recipes/orange-dream-mini-cupcakes

I hope you enjoyed this post and if you have a cupcake, cake, or cookie recipe that you love – feel free to share it with us and it just might get featured in the next title or two for A Taste of Sweets Series. Oh and before I forget, if there has been one already written, let me know if you want that one.. I have a few that are already planned for over the next few months, but you just never know.

Stay Sassy,

A.M. Willard
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