A simple and quick “muffin method” recipe for orange cupcakes, made with cake flour for a tender texture and flavored with fresh orange juice and rind.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 1/3 cups | Cake Flour |
| 2 teaspoons | Baking Powder |
| 1/2 teaspoon | Salt |
| 3/4 cup | Sugar |
| 1 | Egg |
| 1/3 cup | Shortening, softened |
| 1/3 cup | Evaporated Milk |
| 1/3 cup | Orange Juice |
| 1 Tbsp, to taste | Grated Orange Rind |
Instructions
- Preheat oven to 350°F. Grease or line muffin tins.
- In a large bowl, sift together the cake flour, baking powder, salt, and sugar. Make a well in the center of the dry ingredients.
- In a separate bowl, lightly beat the egg. Whisk in the softened shortening, evaporated milk, orange juice, and grated orange rind.
- Pour the wet ingredients all at once into the well of the dry ingredients.
- Stir until just combined, then beat for 1 minute until the batter is smooth.
- Fill the prepared muffin tins about two-thirds full.
- Bake for 15 to 25 minutes. The time will depend on the size of your cupcakes. They are done when a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
Note
This recipe makes 14 to 20 cupcakes. The bake time will vary significantly depending on whether you make standard or mini-sized cupcakes. The original recipe uses “rhine” for rind.
