Or­ange Buttermilk Cup­cakes

Country Woman - - LET’S EAT | CELEBRATE - —KIM CH­ESTER

This is our all-time fa­vorite dessert, and it’s lower in fat than many cakes. You’ll be sur­prised how well the citrus fla­vor comes through in ev­ery bite.

PREP: 20 MIN. • BAKE: 20 MIN. + COOL­ING MAKES: 9 SERV­INGS

3 Tbsp. but­ter, soft­ened

¹ ₃ cup packed brown sugar ¹₄ cup sugar blend

1 tsp. grated or­ange zest 1 large egg

1 large egg white

2 Tbsp. plus 2¹ ₂ tsp.

or­ange juice, di­vided

1¹ ₄ cups cake flour

³₄ tsp. bak­ing pow­der ¹₄ tsp. bak­ing soda

¹₄ tsp. salt

¹₄ tsp. ground gin­ger

²₃ cup buttermilk

¹₂ cup con­fec­tion­ers’ sugar

In a large bowl, beat the but­ter, brown sugar, sugar blend and or­ange zest. Beat in the egg, egg white and 2 Tbsp. or­ange juice. Com­bine flour, bak­ing pow­der, bak­ing soda, salt and gin­ger; grad­u­ally add to but­ter mix­ture al­ter­nately with buttermilk, beat­ing well af­ter each ad­di­tion.

2. Coat nine muf­fin cups with cook­ing spray or use pa­per lin­ers; fill three-fourths full with bat­ter. Bake at 350° un­til a tooth­pick in­serted in cen­ter comes out clean, 18-20 min­utes. Cool for 5 min­utes be­fore re­mov­ing from pan to a wire rack to cool com­pletely.

3. In a small bowl, com­bine the con­fec­tion­ers’ sugar and re­main­ing or­ange juice. Frost cup­cakes.

NOTE This recipe was tested with Splenda sugar blend.

1 CUPCAKE 201 cal., 5g fat (3g sat. fat), 35mg chol., 208mg sod., 37g carb. (21g sug­ars, 0 fiber), 3g pro.

1.

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