Pineapple Orange Cupcakes 2008 Food

PINEAPPLE ORANGE CUPCAKES

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.

PINEAPPLE ORANGE CAKE

Steps:

• In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13x9-in. baking dish coated with cooking spray. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.

PINEAPPLE ORANGE CAKE/CUPCAKES

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.

PINEAPPLE CUPCAKES

Steps:

• Preheat oven to 350°F Line muffin pan with paper liners.
• In a small bowl, mix together flour, baking powder and salt.
• In a large bowl, whisk together sugar, oil and egg until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in pineapple.
• Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting, if desired.

ORANGE CUPCAKES WITH ORANGE CRUSHED PINEAPPLE WHIPPED CREAM TOPPING

Steps:

• For the cupcakes: Preheat the convection oven to 325 degrees F or a standard oven to 350 degrees F.
• In large mixer bowl, cream together the sugar and butter until light and fluffy with a heavy duty mixer. Add the eggs, one at a time, and mix thoroughly after each addition. Add the orange extract and mix well. Combine the flour, baking soda and salt. Add half of the flour to the mixer bowl along with the cream. Mix until the flour is mixed in, scraping the sides of the bowl with a rubber spatula. Add the rest of the flour mixture, orange soda and orange zest. Mix until the batter is smooth and all of the flour lumps are gone.
• Fill 24 cupcake liners half full and bake for 20 minutes in the convection oven or 28 minutes in the standard oven. The tops of the cupcakes should be lightly browned. Check the cupcakes to make sure no batter sticks to a wooden toothpick when inserted into the cupcake. Cool the cupcakes completely.
• For the topping: In large mixer bowl, beat the cream, sugar and extract on medium speed until stiff peaks form using heavy duty mixer. Gently fold in the pineapple and zest using a plastic spatula.
• To assemble: Top each cupcake with large dollop of topping. Serve immediately or chill until ready to serve.

PINEAPPLE ORANGE CUPCAKES 2008

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.

PINEAPPLE ORANGE POUND CAKE

Steps:

• Preheat oven to 350*.Grease and flour 10" bundt pan -- set aside.
• FOR CAKE:.
• combine cake mix, pudding mix, eggs, 1 cup orange juice, oil and orange peel in large bowl.
• Beat at medium speed with electric mixer for 2 minutes.
• Pour into pan.
• Bake at 350* for 50-60 minutes or until toothpick inserted near the center comes out clean.
• Cool 25 minutes in pan.
• Invert onto serving plate.
• FOR GLAZE:.
• Combine sugar and 1/4 cup orange juice in small pan --
• Simmer 3 minutes.
• Brush warm glaze over cake.

PINEAPPLE ORANGE PANCAKES

Steps:

• Preheat a lightly oiled griddle over medium heat.
• In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.
• In a small bowl, beat together egg, orange juice, buttermilk, and canola oil. Whisk into the flour mixture. Stir in pineapple.
• Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.

CARROT PINEAPPLE CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease 12 muffin cups or line with paper liners.
• Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.
• Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
• Stir flour mixture into liquid ingredients until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
• Pour batter into the prepared muffin cups, filling them to the top.
• Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Set aside to cool completely.
• Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.
• Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.