Orange Cupcakes

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Yield:

about 1 1/2 dozen cupcakes

Recipe from

Oxmoor House

Ingredients

1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon baking soda
2/3 cup buttermilk
2 cups all-purpose flour, divided
1/2 teaspoon salt
1 cup chopped dates
1 cup chopped pecans

Preparation

Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Dissolve soda in buttermilk, stirring well. Combine 1 1/2 cups flour and salt; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Combine dates and pecans; dredge in remaining 1/2 cup flour, and fold into batter.

Spoon batter into greased muffin pans, filling only two-thirds full. Bake at 375° for 12 to 14 minutes or until cupcakes test done. Spoon Orange Syrup over cupcakes.

Note:

Oxmoor House Homestyle Recipes

January 1983
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