Sherrys Autumn Orange Spice Cupcakes Recipes

AUTUMN ORANGE SPICE CUPCAKES

Steps:

• Preheat oven to 350°F Line 18 muffin cups with cupcake liners.
• Grate 2 tsp zest and squeeze 3/4 cup juice from oranges. On medium speed, beat cake mix, eggs, orange juice, 1/2 c water, 1/4 c butter and 1 tsp zest until combined (30 secs). On medium-high speed, beat until smooth and thickened (2 mins).
• Divide among liners. Bake 18-20 mins or until toothpick inserted into centers comes out clean. Cool 10 minutes Transfer to racks. Cool completely.
• On medium speed, beat remaining 1 1/2 c butter until smooth. Gradually beat in sugar until light and fluffy (2 mins). Beat in remaining 1 tsp zest. If desired, tint frosting orange with food colorings, then transfer to pasty bag fitted with star or other decorative tip. Pipe or spread frosting over cupcakes. Garnish with sprinkles.

SHERRY'S AUTUMN ORANGE SPICE CUPCAKES

Steps:

• Preheat oven to 350°F. Line 18 muffin cups with liners. Squeeze 3/4 cup juice from oranges. In large bowl, on medium speed, beat cake mix, eggs, orange juice, 1/2 cup water, 1/4 cup butter and 1 tsp. zest until combined. On med-high speed beat until smooth and thickened. Divide batter among liners.
• Bake 18-20 min or until a toothpick inserted in the center comes out clean. Cool for 10 min. Transfer to racks, cool completely.
• In another bowl, on medium speed, beat remaining 1-1/2 cups butter until smooth, gradually beat in sugar until light & fluffy. Beat in remaining 1 tsp. zest. Tint frosting with orange food coloring, (mixed from the combined yellow and red colors). Spread frosting over cupcakes, garnish with sprinkles.