Chocolate Cupcakes with Florida Orange Buttercream Frosting
Ingredients
- % Daily Value*
- Total Fat22.4g 29%
- Saturated Fat3.7g 19%
- Cholesterol93.7mg 31%
- Sodium379.7mg 17%
- Total Carbohydrate39.3g 14%
- Dietary Fiber1.3g 5%
- Total Sugars20.3g
- Protein5.4g 11%
- Vitamin A147.1mcg 16%
- Vitamin C8.7mg 10%
- Calcium75.9mg 6%
- Iron1.8mg 10%
- Thiamin.1mg 8%
- Potassium235.3mg 5%
- 1 ¼ cup Florida Orange Juice
- 1 package (18.25 oz.) devil’s food cake mix
- ½ cup canola oil
- 3 eggs, beaten
- ¼ cup shredded, sweetened coconut
- Toasted coconut for garnish, optional
- Florida Orange slices, quartered, for garnish, optional
Orange Buttercream Frosting:
- 3 tbsp. Florida Orange Juice
- 4 cups powdered sugar, sifted
- ½ cup unsalted butter, softened
- 1 tbsp. Florida Orange Zest
Preparation
1. Preheat oven to 350° F.
2. Line a muffin tin with cupcake liners.
3. In a mixing bowl, combine cake mix, Florida Orange Juice, oil, eggs and coconut.
4. Beat with a mixer for 2 minutes on medium speed. Pour into cupcake liners, filling each about ⅔ full.
5. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of cupcake comes out clean. Remove cupcakes from muffin tin and place on a wire rack to cool completely.
6. Frost cupcakes with Orange Buttercream Frosting (below), sprinkle with toasted coconut and garnish with Florida Orange slice, if desired.
Orange Buttercream Frosting:
1. In a mixing bowl, combine all ingredients. Beat on low speed with a mixer. Increase speed gradually and beat until smooth and creamy, scraping down sides of bowl often.
