Golden Orange Cupcakes
Total TimePrep: 20 min. Bake: 20 min. + cooling
The cupcakes turn out too dry
The cupcakes were wonderful! I made these for my daughters baby shower, everyone loved the citrus tang and aroma.
My kids really liked these.
This is a great recipe, but a bit dry. So, if you put a dish with some water in the oven with it, the water makes them moist and yummy!
Very simple to make. Great tasting. I made this recipe almost exactly to the recipe here. The only thing I did differently was add two more teaspoons of orange juice to the batter.
Oh my gracious. These are some of the best cupcakes I have ever made. I made the following modifications: I used coconut oil in place of shortening, I used 2 large eggs in place of the 4 egg yolks, and I used 2/3 cup fresh squeezed orange juice instead of water. Just a little tip for a burst of flavor: brush the top of your baked cupcakes with a bit of the orange juice. :) These were absolutely wonderful, thank you so much for sharing!!
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!