Pineapple Orange Cupcakes 2008
- Ready In:
- 35mins
- Ingredients:
- 15
- Yields:
-
12 cupcakes
- Serves:
- 12
ingredients
- 88.74 ml butter, room temperature
- 236.59 ml soft brown sugar
- 1 large egg
- 118.29 ml drained well crushed pineapple
- 9.85 ml vanilla
- 4.92 ml fresh orange zest
- 236.59 ml all-purpose flour
- 4.92 ml baking powder
- 2.46 ml salt
- 1.23 ml baking soda
- 118.29 ml chopped pecans (optional)
-
Frosting
- 59.14 ml butter, room temperature
- 473.18 ml powdered sugar
- 2.46 ml orange zest
- 9.85-19.71 ml orange juice
directions
- Cream well the butter and brown sugar, add in the egg, pineapple and vanilla.
- Combine zest with dry ingredients and combine until a light fluffy batter.
- Place into lined muffin cupcake tins and bake until tester comes away with just a few moist crumbs attached.
- Baking at 350 degrees for about 20 to 25 minutes.
- Place on wire rack, then remove five minutes later onto rack, let cool completely.
- Combine frosting ingredients adding just enough orange juice to make a spreadable frosting, to your liking.
- Frost cooled cupcakes and serve.
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RECIPE SUBMITTED BY
andypandy
Canada
Grandmother of two boys, great grandmother of one ...worked in hardware and construction for forty years, read all cookbooks, watch all cook shows on tv. like to cook all types of new recipes.