Citrus Mini Cakes Recipe

5 3 8
Citrus Mini Cakes Recipe
Citrus Mini Cakes Recipe photo by Taste of Home
Publisher Photo

Citrus Mini Cakes Recipe

Read Reviews
5 3 8
Publisher Photo
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.
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1 package (18-1/4 ounces) yellow cake mix
  • 1-1/4 cups water
  • 3 eggs
  • 1/3 cup vegetable oil
  • 3-1/2 cups confectioners' sugar
  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • Toasted chopped almonds

Directions

In a mixing bowl, combine cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. 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.
Meanwhile, in a bowl, combine 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.
Originally published as Citrus Mini Cakes in Quick Cooking March/April 1999, p48

Nutritional Facts

2 each: 131 calories, 4g fat (1g saturated fat), 18mg cholesterol, 96mg sodium, 24g carbohydrate (18g sugars, 0 fiber), 1g protein.

  • 1 package (18-1/4 ounces) yellow cake mix
  • 1-1/4 cups water
  • 3 eggs
  • 1/3 cup vegetable oil
  • 3-1/2 cups confectioners' sugar
  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • Toasted chopped almonds
  1. In a mixing bowl, combine cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. 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.
  2. Meanwhile, in a bowl, combine 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.
Originally published as Citrus Mini Cakes in Quick Cooking March/April 1999, p48

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCitrus Mini Cakes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
lidjzl0 User ID: 3723782 24076
Reviewed May. 9, 2010

"These are very good and simple to make. Tastes like donuts if you let them sit for a day. I made them for a wedding and they went so fast. I make them every year for Christmas. I do not sprinkle them with almonds."

MY REVIEW
[email protected] User ID: 1510 32444
Reviewed Feb. 7, 2010

"these are so good, and easy. no one can eat just one.. have made them many times."

MY REVIEW
jennydlvt User ID: 4061999 62687
Reviewed Jan. 14, 2010

"I absolutely loved these mini cakes! They were like mini glazed donuts. I am already thinking of varieties other than citrus. These are remarkably a favorite!"

Loading Image