1 (18-oz.) package German chocolate cake mix
4 large eggs
1/2 cup butter, melted
1-1/2 cup orange juice
1 tbspn. vanilla extract
Orange Buttercream Frosting
MICROWAVE 1 cup chocolate morsels in a 2 cup glass measuring cup at high 1 minute, stirring after 30 seconds. Stir untill smooth. Cool slightly.
BEAT cake mix and next 3 ingredients at low speed with an electric mixer until moistened. Incrrease speed to medium, and beat 1 to 2 minutes or untill well blended and smooth. Add melted chocolate and vanilla, beating until blended. Spoon batter by 1/4cupfuls into paper baking cups in muffin pans.
BAKE at 375F for 16 to 18 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks 5 minutes. Remove from pans, and cool completely on wire racks. Spread Orange Buttercream Frosting evenly over cupcakes.
PLACE remaining chocolate morsels in a 1 quart zip-top plastic freezer bag; seal bag. Microwave at medium for 45 seconds to 1 minute, turning bag over after 30 seconds. Squeeze chocolate in bag until smooth. Cut a tiny hole in one corner of bag. Pipe melted chocolate over Orange Buttercream Frosting on cupcakes by gently squeezing bag. this will make about 2-1/2 dozen cupcakes.
~~~~~~ORANGE BUTTERCREAM FROSTING~~~~~~~~
3/4 cup butter, softened
2 tsp. grated orange rind
1 (16-oz.) package confectioners sugar
2 to 3 tbsp. orange juice
BEAT butter and orange rind at medium speed with an elctric mixer until creamy. Gratually add confectioners sugar, beating until well blended.
STIR in 2 tbsp. orange juice, adding additional orange juice if neccessary for desired consistency.
1-1/2 cup orange juice
1 tbspn. vanilla extract
Orange Buttercream Frosting
MICROWAVE 1 cup chocolate morsels in a 2 cup glass measuring cup at high 1 minute, stirring after 30 seconds. Stir untill smooth. Cool slightly.
BEAT cake mix and next 3 ingredients at low speed with an electric mixer until moistened. Incrrease speed to medium, and beat 1 to 2 minutes or untill well blended and smooth. Add melted chocolate and vanilla, beating until blended. Spoon batter by 1/4cupfuls into paper baking cups in muffin pans.
BAKE at 375F for 16 to 18 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks 5 minutes. Remove from pans, and cool completely on wire racks. Spread Orange Buttercream Frosting evenly over cupcakes.
PLACE remaining chocolate morsels in a 1 quart zip-top plastic freezer bag; seal bag. Microwave at medium for 45 seconds to 1 minute, turning bag over after 30 seconds. Squeeze chocolate in bag until smooth. Cut a tiny hole in one corner of bag. Pipe melted chocolate over Orange Buttercream Frosting on cupcakes by gently squeezing bag. this will make about 2-1/2 dozen cupcakes.
~~~~~~ORANGE BUTTERCREAM FROSTING~~~~~~~~
3/4 cup butter, softened
2 tsp. grated orange rind
1 (16-oz.) package confectioners sugar
2 to 3 tbsp. orange juice
BEAT butter and orange rind at medium speed with an elctric mixer until creamy. Gratually add confectioners sugar, beating until well blended.
STIR in 2 tbsp. orange juice, adding additional orange juice if neccessary for desired consistency.
Southern Living
SEPTEMBER 2006
There are no photos of these cupcakes. If I make them for Halloween, I will take photos and share. :-)
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