Citrus Mini Cakes Recipes

CITRUS MINI CAKES

Citrus Mini Cakes image

These moist, bite-size muffins from Linda Terrell of Palatka, Florida are melt-in-your-mouth good. "With their appealing look, they really dress up a party table," she notes. The recipe makes a big batch, so there's plenty to please a crowd.

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 6 dozen.

Number Of Ingredients 8

Ingredients

1 package yellow cake mix (regular size)
1-1/4 cups water
3 large eggs, room temperature
1/3 cup canola oil
3-1/2 cups confectioners' sugar
1/2 cup orange juice
1/4 cup lemon juice
Toasted chopped almonds

Steps:

In a large bowl, combine cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill well-greased miniature muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 10-12 minutes. , Meanwhile, in a large bowl, combine confectioners' sugar and juices until smooth. Cool cakes for 2 minutes; remove from pans. Immediately dip cakes into glaze, coating well. Place top down on wire racks; sprinkle with almonds.

Nutrition Facts : Calories 131 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 96mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 0 fiber), Protein 1g protein.

ORANGE-OLIVE OIL MINI CAKES WITH CITRUS GLAZE

Orange-Olive Oil Mini Cakes with Citrus Glaze image

Provided by Food Network

Categories dessert

Time 2h5m

Yield 5 servings

Number Of Ingredients 13

Ingredients

2/3 cup extra-virgin olive oil, plus extra for greasing the pans
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup freshly squeezed orange juice
2 oranges, zested and segmented, segments chopped fine
1/3 cup plain yogurt
3 large eggs
1 cup confectioners' sugar
3 tablespoons freshly squeezed orange juice
Zest of 1 orange

Steps:

For the mini cakes: Preheat the oven to 350 degrees F. Grease 5 mini loaf pans with olive oil and set them on a rimmed baking sheet.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a separate medium bowl, whisk together the granulated sugar, orange juice and orange zest until the sugar is fully dissolved. Whisk in the yogurt, then the eggs and finally the olive oil.
Gently whisk the dry ingredients into the wet ingredients. When fully combined, fold in the chopped orange segments.
Spoon the batter into the prepared mini loaf pans, taking care to fill them no more than three-quarters full. Bake until the cakes are golden, spring back to the touch, and a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Let cool for 30 minutes, then remove the cakes from the pans to a cooling rack and let cool completely, about 20 minutes more.
For the glaze: Combine the confectioners' sugar and orange juice and mix until a smooth paste forms. Stir in half of the orange zest.
Drizzle the cakes with the glaze, then garnish with the remaining zest. Serve.

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