|Wife of the Chef|
|by Courtney Febbroriello|
Wife of the Chef is at once a no-holds-barred memoir of restaurant life and a revealing look at married life.
1 - 10 of 44 for orange cupcakes
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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 350°F. Note: If using unsalted butter, add an extra 1/4 tsp. salt. Beat the butter until light and fluffy, gradually adding sugar. ...
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. ... over cheese filling. Bake 20 to 25 minutes. 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.
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 butter, add egg one at a time, mix flour, soda, nuts and raisins. Add to cake mixture alternating with milk. Put in lined cupcake ...
Combine butter and sugar in saucepan. Heat and stir until butter melts. Beat in applesauce. Sift together dry ingredients. Stir in nuts. Fill paper ...
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.
Result Page: 1
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