Tuesday, February 24, 2015


Preparation time: 20min, Baking time: 20min + cooling, Yield: one dozen

What do you need:

6 tablespoons butter, softened
1 cup packed brown sugar
1 egg
1/2 cup unsweetened applesauce
1 tablespoon vanilla extract
1 tablespoon grated orange peel
1 cup all-purpose flour
1 tablespoon baking power
1/2 teaspoon salt
1/4 teaspoon baking soda

1/4 cup butter, softened
2 cups confectioners' sugar
1-1/2 teaspoons grated orange peel
2 to 4 teaspoons orange juice

1. First cream the butter and brown sugar in a mixing bowl, until light and fluffy. Add an egg and it beat well. Beat in the applesauce, vanilla and orange peel. Combine the flour, baking powder, salt and baking soda and add to creamed mixture.

2. Fill out paper lined muffin cups half-full. Bake at 350° for 20 to 25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.

3. For the frosting, beat butter and confectioneries' sugar, in a small mixing bowl. Add the orange peel and enough orange juice to achieve a spreading consistency.

Now frost the cupcakes. Tip:

To quickly frost cupcakes, place frosting in a bowl. The frosting should be a soft spreadable consistency. If it is too stiff, add milk a teaspoon at a time until it reaches the desired consistency. Dip the top of the cupcakes into the frosting, then twist them slightly and lift up.

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