Orange Crush-Cakes
I've been jonesing to makes these for months, since I first saw the recipe. So I finally borrowed the 'rents grater/zester and got to work. I also bought a bag of lemons and stocked up on lemon zest and juice.
Orange Crush-Cakes
Source: http://www.shugarysweets.com/2011/04/orange-crush-cakes.htm
Well, this isn't your typical cake batter consistency. It's thicker...closer to cookie dough, but not quite as thick; not sure how to describe it.
I halved the frosting, then added maybe another 1/2 cup of powdered sugar and a dash or two of soda, because the full amount just seemed like A LOT. After icing all the cupcakes, I still had about 1/3 cup of frosting left. (Mom said they could have used more frosting ... but this comes from the woman who was eating one and a piece of the frosting dropped on the floor and she said "Oooh" in lamentation. LOL)
The only change aside from frosting amount was that I used fresh squeezed orange juice from the zested oranges rather than orange extract (I could not justify $4 for occasional use).
They came out a touch on the dry side, and were rather crumbly. I did use regular old flour, so maybe cake flour would have made a difference. The flavor was fresh and light, not overpowering at all. In fact, I think it could have used more orange flavor in the cupcakes since the only orange in them is the zest.
If I make these again, I'd consider doing mini-cupcakes.
Orange Crush-Cakes
Source: http://www.shugarysweets.com/2011/04/orange-crush-cakes.htm
Well, this isn't your typical cake batter consistency. It's thicker...closer to cookie dough, but not quite as thick; not sure how to describe it.
I halved the frosting, then added maybe another 1/2 cup of powdered sugar and a dash or two of soda, because the full amount just seemed like A LOT. After icing all the cupcakes, I still had about 1/3 cup of frosting left. (Mom said they could have used more frosting ... but this comes from the woman who was eating one and a piece of the frosting dropped on the floor and she said "Oooh" in lamentation. LOL)
The only change aside from frosting amount was that I used fresh squeezed orange juice from the zested oranges rather than orange extract (I could not justify $4 for occasional use).
They came out a touch on the dry side, and were rather crumbly. I did use regular old flour, so maybe cake flour would have made a difference. The flavor was fresh and light, not overpowering at all. In fact, I think it could have used more orange flavor in the cupcakes since the only orange in them is the zest.
If I make these again, I'd consider doing mini-cupcakes.
