Recipe
Dessert
Orange-Glazed Cupcakes
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee margarine, softened | ||
| ¾ c. Hy-Vee granulated sugar | ||
| 2 Hy-Vee large eggs | ||
| 1 c. Hy-Vee all-purpose flour | ||
| 1 tsp. Hy-Vee baking powder | ||
| ¼ tsp. Hy-Vee salt | ||
| ⅓ c. Hy-Vee HealthMarket vanilla soymilk | ||
| 2 tbsp. finely chopped toasted Hy-Vee almonds | ||
| 1 tsp. almond extract | ||
| 1 tbsp. plus 1/2 tsp grated orange peel, divided | ||
| ½ c. Hy-Vee powdered sugar | ||
| Fresh orange juice, to taste |
Directions
- Preheat oven to 350 degrees. Line 8 muffin cups with liners; set aside.
- In a large mixing bowl, cream margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine flour, baking powder and salt. Add flour mixture to creamed mixture alternately with soymilk, mixing well after each addition. Fold in chopped almonds, almond extract and 1 tablespoon orange peel. Divide batter among prepared muffin cups. Bake 25 minutes or until toothpick inserted comes out clean.
- Meanwhile, in a small bowl, combine remaining 1/2 teaspoon orange peel, powdered sugar and enough orange juice to form a thin glaze mixture.
- Drizzle orange glaze over hot cupcakes. Cool cupcakes on wire rack.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 45mg
- Sodium: 220mg
- Total Carbohydrates: 40g
- Protein: 4g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 6%
0%
Iron 6%
0%
Calcium 4%
Recipe Source:
Hy-Vee HealthMarket vanilla soymilk container.