Orange Angel Cupcakes
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Orange Angel Cupcakes

Orange Angel Cupcakes

Orange juice in the angel food cake batter and mandarin oranges in the icing provide a double dose of citrusy flavors in a pretty cupcake presentation.

Servings: 36 servings (1 serving = 1 cupcake)
Batter
INGREDIENT
WEIGHT
MEASURE
Orange juice, cold
10 oz
1 1/2 cups
Gold Medal™ Angel Food Cake Mix (11195)
1 lb
1 box
Finishing
INGREDIENT
WEIGHT
MEASURE
Mandarin orange segments, canned, drained
8 oz
1 cup
Gold Medal™ Ready-To-Spread Vanilla Crème Icing (11216)
4 lb 8.00 oz
6 1/2 cups
Batter
  1. Combine orange juice and cake mix in large mixing bowl (free from grease) until smooth, approx. 30 seconds. DO NOT OVERMIX.
  2. Deposit #20 scoop of batter into paper-lined muffin pans (DO NOT grease).
  3. Bake as directed below and allow to cool completely.
BAKE:
TEMP
TIME
Convection Oven*
300°F
11-15 minutes
Standard Oven
350°F
13-18 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 5 minutes of baking.
Finishing
  1. Reserve 36 orange segments for garnish; fold remaining segments into icing.
  2. Pipe 2 oz roses (using star tip) on each cupcake; top with 1 orange segment and serve.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
1 cupcake
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

Reviews

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