ORANGE CUPCAKES
There’s something magical about infusing the sweet aroma of oranges into cupcakes. The burst of citrus flavor not only tantalizes your taste buds but also adds a refreshing twist to the classic cupcake experience.
Ingredients:
| Ingredients | Quantities |
|---|---|
| Fresh Oranges | As needed |
| Flour | 2 cups |
| Sugar | 1 ½ cups |
| Eggs | 3 |
| Butter | ½ cup |
| Baking Powder | 2 teaspoons |
| Vanilla Extract | 1 teaspoon |
| Salt | ½ teaspoon |
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Ensure the oven is ready before you start mixing the ingredients.
- Prepare Cupcake Liners:
- Line a cupcake tin with paper liners. This will prevent the cupcakes from sticking and make for easy removal.
- Gather Ingredients:
- Collect all the ingredients – fresh oranges, flour, sugar, eggs, butter, baking powder, vanilla extract, and salt.
- Prepare Dry Ingredients:
- In a mixing bowl, combine 2 cups of flour, 1 ½ cups of sugar, 2 teaspoons of baking powder, and ½ teaspoon of salt. Mix well.
- Combine Wet Ingredients:
- In a separate bowl, beat 3 eggs. Add ½ cup of melted butter and 1 teaspoon of vanilla extract. Mix until well combined.
- Squeeze Fresh Orange Juice:
- Squeeze fresh orange juice from the oranges. Add the freshly squeezed juice to the wet ingredients mixture.
- Mix Wet and Dry Ingredients:
- Gradually pour the wet ingredients into the bowl with dry ingredients. Mix gently until just combined. Avoid overmixing to maintain a light texture.
- Fill Cupcake Liners:
- Using a scoop or spoon, evenly fill each cupcake liner with the batter. Leave a bit of space at the top for the cupcakes to rise.
- Bake in the Preheated Oven:
- Place the cupcake tin in the preheated oven. Bake for approximately 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Frost (Optional):
- Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can frost them with your favorite frosting.
