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From Sparta, Wisconsin, Donna Justin's tried-and-true recipe features the delicate tastes of orange, white chocolate and coconut in an easy dessert worthy of company. "It yields 2 dozen delicious cup cakes with a pretty topping," she notes.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 238 calories, 11 g fat (4 g saturated fat), 22 mg cholesterol, 209 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Coconut Orange Cupcakes in Quick Cooking March/April 1998, p43
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Reviewed on Feb. 02, 2011 by ReneeC___NCalif
I'd try these, but whenever I make cake or cupcakes from scratch they turn out SO heavy. Maybe I'll utilize the frosting for something else tho. :)
I'd try these, but whenever I make cake or cupcakes from scratch they turn out SO heavy. Maybe I'll utilize the frosting for something else tho.
:)
Reviewed on Feb. 02, 2011 by curlysue024
These cupcakes were delicious! However, the preparation took me longer than what is listed on the recipe. I also had to make extra topping. What the recipe calls for wasn't enough...maybe I just like coconut too much!
Reviewed on Nov. 04, 2010 by RxQueen
made these 3 times because they were high in demand!!! extremely delicious!!!
Reviewed on Feb. 02, 2010 by NevadaRose
Nice tasting cupcakes - cake texture with crunchy topping
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