Orange Cupcakescakes, desserts 1 cup butter or marjarine,softened 1 cup sugar 2 large eggs 1 teaspoon vanilla extract 3 cup cake flour, sifted 1 teaspoon baking soda 1 teaspoon baking powder 3/4 cup buttermilk 1/2 cup golden raisins 1 1/2 tablespoon grated orange rind 3 tablespoon fresh squeezed orange juice ----ORANGE SYRUP---- 1 1/2 cup sugar 1 cup light corn syrup 3/4 cup fresh orange juice Source: Southern Living Magazine 1/97 BEAT butter at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating after each additio. Add vanilla, mixing well. COMBINE flour, baking soda, and baking powder; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. STIR in raisins, grated orange rind, and juice. SPOON batter into greased and floured miniature (1 3/4-inch) muffin pans, filling two-thirds full. BAKE at 350 degrees F. for 12 minutes or until light golden. Remove from pans immediately; dip tops into Orange Syrup. Cool completely on wire racks. ORANGE SYRUP: Combine all ingredients in a large bowl, stirring well. Cover and chill at least 2 hours or until sugar dissolves. Stir well before using. Yields: 2 1/2 cups From the recipe files of suzy@gannett.infi.net |
