|Wild About Texas|
|by Rosario Baxter|
Wild About Texas is a superb collection of savory and dependable recipes generously flavored with the colors of Texas wildflowers.
1 - 10 of 44 for orange cupcake
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Cream butter, add ... Add dry ingredients alternately with orange juice. Fold in stiffly beaten egg whites. Bake in cupcake pan 20 minutes, 375 degrees.
Preheat oven to ... greased or paper-lined cupcake pan, filling each ... fiber, 3g protein, 49.8mg cholesterol, 182.1mg sodium, 219.2IU Vitamin A, 65mg iron.
Cream shortening and ... Cool completely. Prepare orange or vanilla cream ... from top of cupcakes. Fill cavity ... with unwrapped chocolate kiss. Makes 24.
Cream shortening and ... eggs well beaten, orange rind and ground ... they are hot. Spoon the glaze over the cakes before they are removed from tart pans.
Preheat oven to ... sugar, egg and orange rind until creamy. ... 16 paper lined cupcake pans. Spoon 1 ... Remove from pans. Cool on wire racks. Makes 16.
Sift dry ingredients. Cream butter, egg and orange juice. Beat until creamy. Stir into dry ingredients. Add rind. Bake at 325 degrees for 20 minutes.
Combine butter and sugar in saucepan. Heat and stir until butter melts. Beat in applesauce. Sift together dry ingredients. Stir in nuts. Fill paper ...
Add: 1 tbsp. ... to directions for cupcakes. Avoid cake ... cupcakes too soft and they will fall apart when dipped. While cupcakes are still hot dip in syrup.
Beat sugar and ... milk. Put in lined cupcake pans. Bake at 350 degrees for 15 minutes. Mix together (don't cook) and spoon on cakes while hot. Makes 40.
Cream shortening; gradually ... Bake 375 degrees for 12 to 14 minutes or until done. Spoon orange syrup over cup cakes. Yields about 1 1/2 dozen cupcakes.
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