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Prep 50min
Total1hr50min
Servings26
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Ingredients
Cupcakes
2 1/3
cups Gold Medal™ all-purpose flour
2
tablespoons grated orange peel
1
teaspoon finely chopped fresh rosemary leaves
2 1/2
teaspoons baking powder
1/2
teaspoon salt
1
cup butter or margarine, softened
1 1/4
cups granulated sugar
3
eggs
1
teaspoon vanilla
2/3
cup milk
Frosting
1/3
cup butter or margarine, softened
2
teaspoons grated orange peel
1/4
cup orange juice
4
cups (1 lb) powdered sugar
3
tablespoons whipping cream
Garnish, if desired
Orange peel twists
Fresh rosemary sprigs
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Steps
1
Heat oven to 350°F. Place paper baking cup in each of 26 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
2
In medium bowl, mix flour, 2 tablespoons orange peel, the chopped rosemary, baking powder and salt; set aside.
3
In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
4
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
5
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
6
In medium bowl, beat 1/3 cup butter with electric mixer on high speed until creamy. Beat in 2 teaspoons orange peel and the orange juice. On low speed, gradually beat in powdered sugar. Beat in whipping cream, 1 tablespoon at a time, until smooth and spreadable. Frost cupcakes. Garnish with orange peel twists and rosemary sprigs.
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Save time by using a cake mix and purchased frosting. To make cupcakes, place paper baking cup in each of 24 regular-size muffin cups. Make 1 box Betty Crocker™ Super Moist™ white cake mix as directed on box, using water, vegetable oil, egg whites, and adding 2 tablespoons grated orange peel and 1 teaspoon finely chopped fresh rosemary. Bake and cool as directed on box. Stir 2 teaspoons grated orange peel into 1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting. Frost and garnish cupcakes as directed in recipe. 24 cupcakes.
Recipe Variation
Lemon-Rosemary Cupcakes: Substitute lemon peel for the orange peel in the batter, and lemon peel and juice for the orange peel and juice in the frosting. Garnish with lemon peel twists.
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