CITRUS MINI CAKES
These moist, bite-size muffins from Linda Terrell of Palatka, Florida are melt-in-your-mouth good. "With their appealing look, they really dress up a party table," she notes. The recipe makes a big batch, so there's plenty to please a crowd.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill well-greased miniature muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 10-12 minutes. , Meanwhile, in a large bowl, combine confectioners' sugar and juices until smooth. Cool cakes for 2 minutes; remove from pans. Immediately dip cakes into glaze, coating well. Place top down on wire racks; sprinkle with almonds.
Nutrition Facts : Calories 131 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 96mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 0 fiber), Protein 1g protein.
RAINBOW CITRUS CAKE
Tri-colored cake with a lemon layer, lime layer and an orange layer. The filling is a lemon curd and the frosting is orange.
Provided by HILARY2000
Categories Desserts Cakes Holiday Cake Recipes
Time 2h45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is incorporated; stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls.
- In the first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring; pour into third prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely.
- Assemble the cake: stack the layers together with the Lemon Filling in between the layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.
Nutrition Facts : Calories 433.6 calories, Carbohydrate 67.5 g, Cholesterol 64.4 mg, Fat 15.4 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 380.3 mg, Sugar 39.2 g
LAYERED CITRUS CAKE
I slightly simplified my mother-in-law's orange cake recipe to come up with this tall, beautiful version. Orange juice and lemon curd give it a delightful tang. It's delicious with a scoop of vanilla ice cream. -Barbara Lento, Houston, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper. Sift flour and baking powder together twice., In another large bowl, beat egg yolks until slightly thickened. Gradually add 1-1/4 cups sugar, beating on high speed until thick and lemon-colored, 2-3 minutes. Beat in orange juice. Fold in flour mixture., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Gently transfer batter to prepared pans. Bake until tops spring back when lightly touched, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Using a long serrated knife, cut each cake horizontally in half., Place one cake layer on a serving plate; spread with one jar lemon curd. Top with another cake layer; spread with 1 cup whipped cream. Top with another cake layer; spread with remaining lemon curd. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream. Sprinkle with candied orange. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 383 calories, Fat 14g fat (8g saturated fat), Cholesterol 107mg cholesterol, Sodium 123mg sodium, Carbohydrate 59g carbohydrate (48g sugars, Fiber 0 fiber), Protein 4g protein.
CITRUS MINI CAKES RECIPE
Provided by dawn716
Number Of Ingredients 8
Steps:
- COMBINE CAKE MIX, EGGS, WATER AND OIL, BEAT ON LOW 30 SECONDS. BEAT ON MEDIUM FOR 2 MINUTES. FILL WELL GREASED MINIATURE MUFFIN CUPS 2/3 FULL.bAKE AT 350* FOR 10-12 MINUTES. MEANWHILE, COMBINE SUGAR AND JUICES UNTIL SMOOTH. COOL CAKES 2 MINUTES, THEN REMOVE FROM PAN. IMMEDIATELY DIP COOL CAKES INTO GLAZE, COATING WELL. PLACE TOP DOWN IN WIRE RACK, SPRINKLE WITH ALMONDS.
CITRUS MINI CAKES
Make and share this Citrus Mini Cakes recipe from Food.com.
Provided by pines506
Categories Dessert
Time 40m
Yield 6 dozen
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine cake mix, water, eggs and oil and beat on low speed for 30 seconds.
- Beat on medium for 2 minutes.
- Fill well-greased mini muffin cups two-thirds full.
- Bake at 350 for 10-12 minutes or until a toothpick inserted near the center comes out clean.
- Meanwhile, in a bowl,combine sugar and juices until smooth.
- Cool cakes for 2 minutes; remove from pans.
- Immediately dip cakes into glaze, coating well.
- Place top side down on wire racks; sprinkle with almonds.
Nutrition Facts : Calories 800.4, Fat 24.7, SaturatedFat 3.9, Cholesterol 107.5, Sodium 603.5, Carbohydrate 140.3, Fiber 1, Sugar 108.1, Protein 7.1
LAYERED CITRUS MINI CAKES
Layer lemon, lime and grapefruit-flavored cakes with lemon curd for a citrus-packed dessert that tastes like spring.
Provided by Molly Yeh
Categories Dessert
Time 3h
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Line 3 (13x9-inch) pans with foil so that it hangs over sides; spray foil with cooking spray.
- Make cake batter as directed, using ingredients called for on boxes. Divide batter evenly among 3 bowls (for white cake mix, this will be about 3 1/4 cups of batter per bowl; for gluten free mix, this will be about 2 1/3 cups of batter per bowl).
- In first bowl, stir in lemon peel and juice; add a few drops yellow food color, stirring until well blended. In second bowl, stir in lime peel and juice with a few drops each of yellow and green food color, stirring until well blended. In third bowl, stir in grapefruit peel and juice with a few drops each of yellow and red food color.
- Pour each batter into separate pan; use spatula to spread evenly.
- Bake 25 to 27 minutes (for white cake) or 20 to 25 minutes (for gluten free cake) or until toothpick inserted in center comes out clean. Cool completely, about 45 minutes. Use foil to lift cakes from pans; wrap cakes in plastic wrap. Freeze for at least 1 hour or overnight.
- In medium bowl, stir together powdered sugar and milk. For a thinner consistency, add more milk 1/2 teaspoon at a time.
- To assemble cakes, using 2- to 3-inch round cutter, cut out rounds from each cake. Stack rounds on top of one an-other with a thin layer of lemon curd between them. Top each with glaze; garnish each with slice of citrus.
Nutrition Facts : ServingSize 1 Serving
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