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Citrus lovers will vow they've gone to cupcake heaven when they sample the recipe Helen Hassler sent from Denver, Pennsylvania. To up the sunny flavor, add a teaspoon of orange extract in place of vanilla.
Nutritional Facts 1 serving (1 each) equals 197 calories, 8 g fat (2 g saturated fat), 57 mg cholesterol, 108 mg sodium, 28 g carbohydrate, trace fiber, 2 g protein.
Originally published as Golden Orange Cupcakes in Country Woman January/February 2007, p35
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Reviewed on Sep. 03, 2011 by heatherhortontasteofhome
thanks
Reviewed on Oct. 23, 2009 by grniys
This is a very good recipe. I did change it up a bit. Instead of using 4 egg yolks I used 2 whole eggs, and I did not have orange extract. Instead I used a bit of extra vanilla extract to enhance the vanilla flavor. Rather than using 1/3 cup of water I just used more orange juice and added a dab more water while I was mixing. Oh, and I didn't have cake flour so I used all purpose (not sure what the difference is). The cupcakes turned out moist and fluffy and delicious. I will certainly make these again!
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