Orange Cup Cakes
Yields 24
Knock, knock, ORANGE-CHA glad I didn't say banana!!
  1. 1 cup butter, softened
  2. 1-1/2 cup sugar
  3. 4 eggs
  4. 1 cup orange juice
  5. ¼ cup water
  6. 1 Tbsp orange peel
  7. 2-1/2 cups cake flour
  8. 2-1/2 teaspoons baking powder
  9. 1 teaspoon salt
  1. 2-1/2 cups confectioners' sugar
  2. 2 tablespoon butter, softened
  3. 2 to 3 tablespoons orange juice
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the orange juice, water, orange peel and almond extract. Combine the flour, baking powder and salt; add to creamed mixture and mix well.
  2. Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Remove to a wire rack to cool completely.
  3. For the frosting, combine the confectioners' sugar, butter and enough orange juice to achieve spreading consistency. Frost cake.
From The Chef To You