Honeybee Mini Orange Cupcakes Recipes

ORANGE DREAM MINI CUPCAKES

Orange Dream Mini Cupcakes image

The bright taste of these cute cupcakes reminds me and my friends of orange-and-vanilla frozen treats. -Jen Shepherd, St. Peters, Missouri

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 4 dozen.

Number Of Ingredients 17

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 tablespoon grated orange zest
1 tablespoon orange juice
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup buttermilk
BUTTERCREAM:
1/2 cup butter, softened
1/4 teaspoon salt
2 cups confectioners' sugar
2 tablespoons 2% milk
1-1/2 teaspoons vanilla extract
1/2 cup orange marmalade

Steps:

Preheat oven to 325°. Line 48 mini-muffin cups with paper liners. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in orange zest, orange juice and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 5 minutes before removing to wire racks to cool completely., For buttercream, in a large bowl, beat butter and salt until creamy. Gradually beat in confectioners' sugar, milk and vanilla until smooth., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with marmalade. Pipe or spread buttercream over tops.

Nutrition Facts : Calories 96 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 72mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

HONEYBEE MINI ORANGE CUPCAKES

Honeybee Mini Orange Cupcakes image

Looking for a creative Halloween dessert using Betty Crocker® cake mix, frosting and gel? Then impress your guests with these mini honeybee cupcakes.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 72

Number Of Ingredients 9

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 teaspoon grated orange peel
2 teaspoons fresh orange juice
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
1/2 cup honey
1/4 teaspoon yellow paste food color
3 tubes (0.68 oz each) Betty Crocker™ black decorating gel
36 miniature marshmallows

Steps:

Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups.
Make cake mix as directed on box, using water, oil and eggs. Stir orange peel and orange juice into batter. Fill muffin cups three-fourths full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.) Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely. Repeat with remaining batter to make an additional 48 mini cupcakes.
In medium bowl, beat frosting, honey and food color with electric mixer on high speed until blended. Frost cupcakes. Use black decorating gel to pipe bees' stripes. With dampened kitchen scissors, cut miniature marshmallows in half. Arrange marshmallows on cupcakes for bees' wings.

Nutrition Facts : Calories 76, Carbohydrate 12 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 57 mg

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