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4
eggs
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4
egg yolks
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1/2
cup buttermilk
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1
teaspoon vanilla
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1/2
cup cooking oil
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2 1/3
cups cake flour
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2
teaspoons baking powder
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1/2
teaspoon salt
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1/4
teaspoon baking soda
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3/4
cup butter, softened
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2
cups granulated sugar
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1
tablespoon finely shredded tangerine or orange peel
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3
tablespoons frozen orange tangerine blend concentrate, or orange juice concentrate, thawed
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1
8 ounce package cream cheese, softened
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6
tablespoons butter, softened
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1/2
teaspoon vanilla
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3
cups powdered sugar
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Flaked coconut
1. Line 30 muffin cups with paper bake cups. In a medium bowl whisk together eggs, egg yolks, buttermilk, the 1 teaspoon vanilla, and the cooking oil; set aside. In another bowl stir together cake flour, baking powder, salt, and baking soda; set aside.
2. In a large mixing bowl, beat 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and the peel. Alternately add flour mixture and egg-buttermilk mixture stopping to scrape bowl as needed. Add the thawed concentrate; mix until just combined.
3. Fill prepared muffin cups two-thirds full. Bake in a 350 degree F oven for 18 to 20 minutes or until cupcakes are golden brown and spring back when lightly pressed. (Cupcakes will dip slightly in centers). Cool on a wire rack for 10 to 15 minutes. Remove cupcakes from pan and cool completely before frosting.
4. For frosting, in a large mixing bowl beat cream cheese, the 6 tablespoons butter, and 1/2 teaspoon vanilla until combined. Gradually add powdered sugar; beat until smooth. Frost cupcakes and sprinkle with flaked coconut. Makes 30 cupcakes.
- Tip If you don't have 30 muffin cups, chill batter while your first batch of cupcakes bake. Wash pans; bake remaining batter as directed above.
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For a special twist..Add Mini Chocolate Chips to the cupcakes
7/12/2010 08:43:46 AM Report Abuse