Sherrys Autumn Orange Spice Cupcakes Food

AUTUMN ORANGE SPICE CUPCAKES

Steps:

• Preheat oven to 350°F Line 18 muffin cups with cupcake liners.
• Grate 2 tsp zest and squeeze 3/4 cup juice from oranges. On medium speed, beat cake mix, eggs, orange juice, 1/2 c water, 1/4 c butter and 1 tsp zest until combined (30 secs). On medium-high speed, beat until smooth and thickened (2 mins).
• Divide among liners. Bake 18-20 mins or until toothpick inserted into centers comes out clean. Cool 10 minutes Transfer to racks. Cool completely.
• On medium speed, beat remaining 1 1/2 c butter until smooth. Gradually beat in sugar until light and fluffy (2 mins). Beat in remaining 1 tsp zest. If desired, tint frosting orange with food colorings, then transfer to pasty bag fitted with star or other decorative tip. Pipe or spread frosting over cupcakes. Garnish with sprinkles.

SPICE CUPCAKES

Steps:

• In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and cool to room temperature (do not drain). , Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnuts. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. , For frosting, in a large saucepan, combine the brown sugar, cream and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from the heat; cool slightly. Stir in confectioners' sugar until smooth. Frost cupcakes; top with nuts if desired.

TROPICAL SPICE CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Place 18 cupcake liners in muffin tins.
• In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk the mixture lightly until there are no clumps, and the spices are mixed throughout. Set aside.
• Cream the butter with a mixer for a few minutes until soft and fluffy.
• Add the sugars and eggs to the butter, and beat until light in color and fluffy in texture (about 5 minutes).
• Next, add the Grand Marnier and beat until incorporated.
• Add 1/4 cup juice from the freshly squeezed orange and 1/3 of the flour mixture, and beat until incorporated, scraping the batter down into the bowl as necessary. Add the coconut milk and 1/2 the remaining flour mixture, and beat until blended. Add the buttermilk and the rest of the flour mixture and again beat until incorporated, scraping the bowl as necessary.
• Measure 2 - 3 tbsp orange zest from the freshly zested orange, and add to the mixture; also add the coconut and mix until blended.
• Using an ice cream scoop, fill the cupcake liners with one scoop of batter each (filling the liners about 3/4 full).
• Bake 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
• Remove from the oven and let rest in the muffin pan for 15 minutes.
• Remove the cupcakes from the muffin tin, and place on a rack to cool thoroughly before frosting.
• Make frosting: Beat the cream cheese in a medium bowl until creamy.
• Measure 2 tbsp juice from the freshly squeezed orange and add to the cream cheese.
• Measure 1 cup of confectioner's sugar and add to the cream cheese mixture. Beat until the ingredients are smooth.
• Add the coconut milk, the Grand Marnier, and another cup of confectioner's sugar. Beat until smooth.
• Add another cup of confectioner's sugar and beat until smooth.
• Add 1/2 cup confectioner's sugar and beat until smooth.
• At this point, check the consistency. If it is firm enough to spread on the cupcake, it's finished. Add a little more confectioner's sugar (a few tablespoons at a time) if it needs to be firmer.
• Spread the frosting on the cooled cupcakes.

VERMONT MAPLE SPICE CUPCAKES

Steps:

• For the cupcakes: Preheat oven to 350 degrees and line cupcake pans with 18 paper baking cups. In a medium mixing bowl stir together flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg, set aside.
• In a large mixing bowl with an electric mixer on medium speed cream butter, shortening, and sugar until fluffy. Beat in eggs. Beat in sour cream and water. On low speed gradually add flour mixture and beat until smooth. Stir in nuts.
• Divide batter between baking cups. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cupcakes cool in pans for 10 minutes. Transfer cupcakes to cooling racks to cool completely.
• For the frosting: In a medium mixing bowl with an electric mixer on medium speed, beat cream cheese and butter until smooth. Gradually add powdered sugar. Add vanilla and maple syrup and beat until smooth and creamy.
• Frost cooled cupcakes with frosting and top each cupcake with a pecan half.

SHERRY'S AUTUMN ORANGE SPICE CUPCAKES

Steps:

• Preheat oven to 350°F. Line 18 muffin cups with liners. Squeeze 3/4 cup juice from oranges. In large bowl, on medium speed, beat cake mix, eggs, orange juice, 1/2 cup water, 1/4 cup butter and 1 tsp. zest until combined. On med-high speed beat until smooth and thickened. Divide batter among liners.
• Bake 18-20 min or until a toothpick inserted in the center comes out clean. Cool for 10 min. Transfer to racks, cool completely.
• In another bowl, on medium speed, beat remaining 1-1/2 cups butter until smooth, gradually beat in sugar until light & fluffy. Beat in remaining 1 tsp. zest. Tint frosting with orange food coloring, (mixed from the combined yellow and red colors). Spread frosting over cupcakes, garnish with sprinkles.