Wednesday, August 4, 2010
Orange Bundt Cake Turned Cupcakes
Every once in awhile in the summer we will get a cool morning or evening and that is when I will take advantage of doing any baking ahead.
Because it is easier to freeze, I have taken this traditional Bundt cake recipe and turned it into cupcakes to serve in the future.
1 yellow cake mix with pudding
1 cup orange juice
1/2 cup oil
Chopped pecans or walnuts (optional)
Mix all ingredients together with a wire whisk except for the pecans or walnuts. Pour batter into cupcake liners and top with pecans or walnuts if desired.
Bake at 350 degrees for 15 minutes or until a toothpick inserted in the middle comes out clean.
1 stick of butter
1/2 cup orange juice
1 cup of sugar
Boil 2 minutes. Pour glaze over each of the hot cupcakes and let them soak up the glaze.
Top each with whipped cream and orange slice.
If you would like to freeze these for later use, simply place into a freezer bag after you have added the glaze. When you are ready to serve, take them out of the freezer and allow to thaw. Just before serving top with whipped cream and orange slice.
If you would prefer to make the Bundt cake,
Prepare Bundt pan; grease and flour
Pour 1/2 cup chopped pecans or walnuts into bottom of pan (if desired)
Pour cake batter into pan
Bake at 325 degrees for 50 – 60 minutes.
Pour glaze over cake and let set one hour to soak up glaze. Garnish with orange slices or as desired.
Labels: Recipes from the Kitchen