| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 12 | Servings | |
INGREDIENTS
| 1 1/2 | ts | Grated orange ring |
| 1/4 | c | Fresh orange juice |
| 3 | tb | Margarine, melted |
| 1 | ts | Vanilla extract |
| 1/2 | ts | Orange flavoring |
| 1 | Egg yolk | |
| 1 | c | Sifted cake flour |
| 2/3 | c | Sugar, divided |
| 1 1/2 | ts | Baking powder |
| 1/8 | ts | Salt |
| 4 | Egg whites | |
| 1/8 | ts | Cream of tartar |
| Orange Frosting |
INSTRUCTIONS
Combine first 6 ingredients in a bowl; stir well, and set aside. Combine flour, 1/3 cup sugar, baking powder, and salt in a large bowl. Add orange juice mixture; beat at low speed of an electric mixer until smooth. Set aside. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until foamy. Gradually add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into orange mixture. Gently fold remaining egg white mixture into orange mixture. Divide batter evenly among 12 paper-lined muffin cups. Bake at 350 degrees for 20 minutes or until lightly browned. Remove from pan; let cook on a wire rack. Yield: 1 dozen cupcakes. Per serving: 115 Calories; 3g Fat (26% calories from fat); 2g Protein; 19g Carbohydrate; 18mg Cholesterol; 120mg Sodium NOTES : Spread 3 tablespoons Orange Frosting over each cupcake. See recipe for Orange Frosting. Recipe by: Cooking Light, May/June 1993, page 79 Posted to MC-Recipe Digest V1 #418 by igor@digex.net on Jan 28, 1997.
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