orange cupcakes w lemon icing
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 219.9
- Total Fat: 10.2 g
- Cholesterol: 15.6 mg
- Sodium: 156.6 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 1.4 g
- Protein: 3.0 g
View full nutritional breakdown of orange cupcakes w lemon icing calories by ingredient
Introduction
i modified this recipe that i found on the interweb somewhere... I combined wheat flour and used vanilla extract instead of almond (i forgot to buy the almond and used what i had on hand, whoops!). I also used unsweetened almond milk instead of regular milk because I don't drink milk. They came out VERY YUMMY and moist!!! i modified this recipe that i found on the interweb somewhere... I combined wheat flour and used vanilla extract instead of almond (i forgot to buy the almond and used what i had on hand, whoops!). I also used unsweetened almond milk instead of regular milk because I don't drink milk. They came out VERY YUMMY and moist!!!Number of Servings: 24
Ingredients
-
Cupcakes:
1 c Unsweetened Almond Milk (or regular milk)
1 c. orange juice
1/2 c plain yogurt
2 large Eggs
1 tsp. Vanilla or Almond Extract
1 c Vegetable Oil
1 c Granulated Sugar
1 orange, zested; segmented and chopped (separated)
(rub zest and sugar together with fingers to enhance orange flavor)
1/2 tsp Salt
1.5 tbsp Baking Powder
1.5 c Wheat flour
2 c. All-purpose flour
Icing:
1 c Powdered Sugar
3 tbsp Lemon Juice
Directions
preheat to 350F
in one bowl combine milk, oj, yogurt, eggs, extract and oil.
in a large bowl combine sugar with orange zest, rub together to make sure the zest breaks up and mixes in well w other ingredients. add flour, baking powder & salt.
pour milk mixture into the large bowl to combine ingredients.
Fold in orange pieces (segmented and chopped to desired size).
pour mixture into cupcake pans (I used pam baking spray instead of cupcake liners)
bake 20 mins
Option 1: sprinkle total of 2 tbsp's granulated sugar over cupcakes in pan before baking
Optional 2 (what I used): combine powdered sugar with lemon juice to make lemon icing.
ENJOY!!!!!!
Serving Size: makes 24 servings (cupcakes)
Number of Servings: 24
Recipe submitted by SparkPeople user RACHELLE6516.
in one bowl combine milk, oj, yogurt, eggs, extract and oil.
in a large bowl combine sugar with orange zest, rub together to make sure the zest breaks up and mixes in well w other ingredients. add flour, baking powder & salt.
pour milk mixture into the large bowl to combine ingredients.
Fold in orange pieces (segmented and chopped to desired size).
pour mixture into cupcake pans (I used pam baking spray instead of cupcake liners)
bake 20 mins
Option 1: sprinkle total of 2 tbsp's granulated sugar over cupcakes in pan before baking
Optional 2 (what I used): combine powdered sugar with lemon juice to make lemon icing.
ENJOY!!!!!!
Serving Size: makes 24 servings (cupcakes)
Number of Servings: 24
Recipe submitted by SparkPeople user RACHELLE6516.