citrus cupcakes…

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Don’t you just hate it when you go to the market, spend crazy amount of money on produce, then finally get it home and behold you have a dried up piece of fruit leather. Well that happened to me this week. Oranges….stupid, overpriced, shriveled up oranges, that I now have 6 of them and not a clue what to do with them. On my road to recovery I had to sit myself down and think how I could salvage this situation. Step #1 zest all the oranges and place the zest in a zipper freezer bag then freeze…I am now worth my weight in zest for the rest of the year. Step #2 juice the oranges, some of the juice I sat aside for todays recipe, the rest into zipper bags and freeze for future recipes. Look I’m not saying this is the best solution, but I at least feel like I’m not throwing money away. Now if I was cool like my parents and had a food dehydrator I would slice the oranges thin, dehydrate, and store away until a nice cup of hot tea was in need. Regardless of the situation in the produce aisle or in life, when life gives you lemons – make lemonade…

from me two you,

Sarah

citrus cupcakes

cakes:

1 box white cake mix

1 small box lemon pudding mix

1/3 C. vegetable oil

3 eggs

3/4 C. orange juice

2 T. orange zest

3/4 C. water

icing:

4 oz cream cheese (room temp)

1 T. vanilla

1/2 C. butter (room temp)

2 C. powdered sugar

– begin by combining cake mix, pudding mix, oil, eggs, orange juice,zest and water into large bowl. mix until combined. then pour into greased muffin tins. bake at 350 degrees for 16 – 18 minutes. remove cakes from oven and let cool completely before frosting.

– to make frosting combine cream cheese, vanilla, butter in a small bowl. using an electric mixer, combine ingredients well. slowly add in powdered sugar a few spoon fulls at a time. cream until all ingredients are well combined.

– frost each cake with a large tablespoon for frosting. garnish with slices of orange zest. serve and enjoy. keep refrigerated.

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18 thoughts on “citrus cupcakes…

  1. Cupcakes looks very sweet and yummy! Light and bright colors are perfect for spring time! Frosting juyce for later is a nice idea – usually lemons and limes are the one that stays in my fridge and I too feel bad to throw them…

    • thank you irena…it’s enough juice to make a nice sauce with or add to a pie or something..but glad i just did it from the start, instead of just letting them ruin in the fridge like i normally do 🙂 thanks for taking the time to stop by…sarah

  2. These cupcakes look delicious! I love citrus anything, and this recipe sounds like a great way of showcasing your “not so pretty” fruit! 🙂

  3. The pictures of your cupcakes make me want to reach in and grab one and eat it right now! They look completely delicious! Can’t wait to try them.

  4. Yes Sarah, I’ve got experiences like yours and it is frustrating! Every-time I was unlucky, I felt like just throwing them away and not think about it but just like you, I didn’t want to waste my hard earned money….see what you have turned them into…these cupcakes looks really good..and when talk about food photography, yours is one that i admire….too much orange juice and zest….bake some duck breast with them? …….danny

    • oh great idea Danny..i love orange duck..do you have a good recipe? i had also thought of making compound butter (just putting butter and zest together) would be nice on scones or biscuits…thanks for the great advice…sarah

      • Oops..I’ve never made orange duck before….would love to try also…compound butter sounds good for scones. Can’t wait to see your post on that….danny

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