Honey & Orange Mini Cakes
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| Ingredients: |
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- 2/3 cup PLUS 2 Tbsp. fresh squeezed orange juice - 1/2 cup honey, heated - 1/2 cup I Can't Believe It's Not Butter!® Mediterranean Blend spread - 2 large eggs, separated - 1 tsp. finely grated orange peel - 1-2/3 cups all-purpose flour, sifted - 1/2 cup granulated sugar - 1/2 tsp. baking powder - 1/2 tsp. baking soda - 1-1/2 cups confectioners sugar |
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| Instructions: |
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Preheat oven to 350°. Grease four 12-cup mini-muffin pans or line with paper cupcake liners; set aside.
In medium bowl, blend 2/3 cup orange juice, honey, I Can't Believe It's Not Butter!® Mediterranean Blend spread, egg yolks and orange peel; set aside.
In large bowl, combine flour, granulated sugar, baking powder and baking soda; set aside.
In small bowl, beat egg whites until soft peaks form. Stir orange juice mixture into flour mixture just until blended. Gently fold in egg whites. Evenly spoon batter into prepared pans.
Bake 11 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely.
For glaze, in small bowl, combine confectioners sugar with remaining orange juice; evenly spread on mini cakes. Garnish, if desired, with orange curls. Let glaze thoroughly set before serving.
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| Serves: 48 |
| Preparation Time: 25 Minutes(s) |
| Cook Time: 35 Minutes(s) |
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