Citrus Mini Pound Cakes
Kings River Packing
1 16-ounce package
pound cake mix
2⁄₃ cup milk or water
3 eggs
¼ cup butter, softened
LEMON/ORANGE CAKES
Grated zest and juice
of 1 lemon
2 teaspoons lemon extract
1 2- to 3-ounce package
instant lemon pudding
1⁄₃ cup milk
1 tablespoon poppy seeds
(optional)
Grated zest of 1 orange
1-2 teaspoons orange extract
3-4 navel oranges,
½ cup finely chopped
pecans (optional)
ICING
½ cup butter, softened
2 tablespoons milk
1 pound confectioners’ sugar
1 tablespoon lemon juice
2 teaspoons lemon extract
1 teaspoon orange extract
Preheat oven to 350°F. Grease 20-24 muffin cups
or line with paper liners.
Follow package directions for mixing cake mix,
milk (or water), eggs and butter. Divide equally
between 2 bowls. For lemon pound cakes, add
lemon zest, juice and extract, pudding, milk and
poppy seeds; mix well. For orange pound cakes,
add orange zest and extract; mix well. Chop half
of oranges into ½-inch bits. Add to the batter
with pecans.
Fill muffin cups ¾ full. Bake for 25-28 minutes,
or until an inserted toothpick comes out clean.
Cool completely before icing.
Prepare the icing: Beat butter, milk and sugar
until smooth. Add lemon juice and extract to
half of the icing. Add orange extract to remaining
icing. Pipe onto the cupcakes. Garnish orange-flavored cakes with reserved segments. Makes
20-24 mini pound cakes.
Note: To supreme oranges, remove the skin
by cutting off the top, bottom and sides of the
orange, leaving no pith or outer membrane.
Separate segments by cutting between the
membranes with a sharp paring knife.
Recipe developed by Christine W. Jackson,
food stylist.
Katie’s Cherry Almond Cupcakes
Delta Packing Company
2 cups flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
1⁄₃ cup cherry juice
½ cup butter
1½ cups sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
4 egg whites
¼ cup chopped Delta
Fresh cherries
Preheat oven to 350°F. Grease a 12-cup cupcake pan.
Sift flour, baking powder, baking soda and salt. In
a separate bowl, mix buttermilk and cherry juice.
Beat butter and sugar until fluffy. Add vanilla and
almond extracts. Blend in egg whites one at a
time, then beat for 1 minute. Blend in ₁⁄₃ of flour
mixture, then ₁⁄₃ of buttermilk mixture. Repeat,
alternating flour and buttermilk mixtures. Beat
for 2 minutes. Fold in cherries.
Fill cupcake cups ₂⁄₃ full. Bake for 15-20 minutes.
Prepare the frosting: Cream butter and 1 cup
sugar. Blend in cherry juice and almond extract.
Add remaining sugar and beat for 2 minutes.
Stir in cherries.
Frost the cooled cupcakes. Makes 12 servings.
FROSTING
½ cup butter
4 cups confectioners’
sugar, divided
3 tablespoons cherry juice
1 teaspoon almond extract
¼ cup chopped Delta
Fresh cherries
