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Citrus Mini Cakes Recipe

Citrus Mini Cakes Recipe

These moist, bite-size muffins from Linda Terrell of Palatka, Florida are melt-in-your-mouth good. "With their appealing look, they really dress up a party table," she notes. The recipe makes a big batch, so there's plenty to please a crowd.
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:36 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1-1/4 cups water
  • 3 eggs
  • 1/3 cup canola oil
  • 3-1/2 cups confectioners' sugar
  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • Toasted chopped almonds

Directions

  • 1. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • 2. Fill well-greased miniature muffin cups two-thirds full. Bake at 350° for 10-12 minutes or until a toothpick inserted near the center comes out clean.
  • 3. Meanwhile, in a large bowl, combine confectioners' sugar and juices until smooth. Cool cakes for 2 minutes; remove from pans. Immediately dip cakes into glaze, coating well. Place top down on wire racks; sprinkle with almonds. Yield: about 6 dozen.

Nutritional Facts

1 serving (2 each) equals 131 calories, 4 g fat (1 g saturated fat), 18 mg cholesterol, 96 mg sodium, 24 g carbohydrate, trace fiber, 1 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.