ORANGE CREAM CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl.
- Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce the speed to medium low; slowly beat in the melted butter, then add the orange zest and vanilla.
- Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; beat until just combined (do not overmix).
- Divide the batter evenly among the muffin cups, filling each about two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool 5 minutes, then remove the cupcakes to a rack to cool completely.
- Meanwhile, make the frosting: Bring the orange juice to a boil in a saucepan; reduce the heat to medium and simmer until reduced to1 1/2 tablespoons, about 8 minutes. Let cool.
- Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and fluffy. Beat in the butter, a little at a time, until smooth. Reduce the mixer speed to low; sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla, the cooled orange syrup, orange zest and food coloring and beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes. Spread the frosting on the cupcakes; top with candied orange zest.
PINEAPPLE ORANGE CUPCAKES
These Pineapple Orange Cupcakes are an easy, light dessert idea that are nearly guilt free!
Provided by Aimee
Categories Cupcake
Time 1h23m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line a cupcake tin with paper cupcake liners. Set aside.
- In a large bowl mix white cake mix, mandarin oranges (with liquid), egg whites, and apple sauce. Beat for 2 minutes.
- Spoon cake batter into cupcake liners, until evenly distributed, about 2/3 full.
- Bake cupcakes for 18-20 minutes, until toothpick inserted in the center is dry.
- Remove from oven and cool cupcakes on wire rack, completely.
- For the frosting, in a bowl mix together the crushed pineapple (with juices) with the pudding mix. Fold in Cool Whip.
- Spoon frosting over each cupcake. Add a slice of mandarin orange for garnish, if desired. Refrigerate one hour or more.
- Store in airtight container in refrigerator for up to 4 days. ENJOY.
Nutrition Facts : Calories 64 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cupcake, Sodium 43 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
PINEAPPLE ORANGE CUPCAKES 2008
You can use pineapple or applesauce in these cupcakes and frost with the frosting recipe included or a nice cream cheese frosting with a bit of orange zest added.
Provided by andypandy
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 15
Steps:
- Cream well the butter and brown sugar, add in the egg, pineapple and vanilla.
- Combine zest with dry ingredients and combine until a light fluffy batter.
- Place into lined muffin cupcake tins and bake until tester comes away with just a few moist crumbs attached.
- Baking at 350 degrees for about 20 to 25 minutes.
- Place on wire rack, then remove five minutes later onto rack, let cool completely.
- Combine frosting ingredients adding just enough orange juice to make a spreadable frosting, to your liking.
- Frost cooled cupcakes and serve.
Nutrition Facts : Calories 284.8, Fat 10.1, SaturatedFat 6.2, Cholesterol 43.1, Sodium 235.1, Carbohydrate 47.7, Fiber 0.4, Sugar 38.9, Protein 1.8
ORANGE PINEAPPLE CAKE
This orange pineapple cake is so refreshing with its light and airy whipped pineapple frosting and sweet, fruity base.
Provided by Amanda Formaro
Categories Dessert
Time 1h50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F.
- Remove 15 oranges from the can and set to the side for topping. Reserve the rest of the oranges and the liquid for the cake mix.
- In a large mixing bowl combine the yellow cake mix, vegetable oil, sour cream, eggs and the remaining oranges with liquid.
- Pour into a greased 9x13 casserole dish. Bake based on the time designated on the box, about 30 minutes. Remove from the oven, transfer to wire rack, and allow to cool completely about an hour.
- In another large mixing bowl combine the heavy whipping cream, powdered sugar, and instant vanilla pudding mix. Use a handheld mixer to whip into a thick, creamy topping. Mix in the crushed pineapple and its juice just until combined.
- Top the cake with the whipped frosting.
- Decorate with reserved mandarin oranges and pineapple tidbits.
Nutrition Facts : ServingSize 1 slice, Calories 376 kcal, Carbohydrate 42 g, Protein 3 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 80 mg, Sodium 282 mg, Fiber 1 g, Sugar 28 g, UnsaturatedFat 11 g
PINEAPPLE ORANGE CAKE/CUPCAKES
A coworker shared this recipe with me. I am not sure of the source. I made them as cupcakes. Prep time does not include chilling in refrigerator. These were made using a Pillsbury Splenda sweetened cake mix. I also purchased the no sugar added 6-pack snack size applesauce (Each one contains 3.95 oz).
Provided by Tastings by CeCe
Categories Dessert
Time 59m
Yield 26-30 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In large bowl, beat cake mix, oranges, egg whites, and applesauce on low speed for 2 minutes.
- Pour into a 13x9x2 inch baking dish coated with nonstick spray. OR into lightly sprayed muffin pans.
- Bake at for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack.
- In a bowl, combine pineapple and pudding mix. Fold in whipped topping until just blended. Spread over cake.
- Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 116, Fat 2.5, SaturatedFat 0.4, Cholesterol 0.4, Sodium 188.6, Carbohydrate 22.4, Fiber 0.7, Sugar 13.3, Protein 1.7
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