Ingredients
- 1 c sugar, granulated
- ⅓ c orange juice, fresh squeezed
- 1 c buttermilk
- 2 eggs, large
- ¾ c vegetable oil
- 1 t. vanilla extract
- 1½ c fresh cranberries
- 1 T orange zest
- 2⅓ c all-purpose flour
- 1 t. baking soda
- 1 t. baking powder
- ¼ t. salt
Instructions
- Preheat oven to 350°F. Prepare cake rounds with non-stick cooking spray or line cupcake tin with paper cupcake liners.
- Combine dry ingredients (flour, baking soda, powder, salt) in medium bowl; set aside.
- In large mixing bowl, beat together: sugar, orange juice, buttermilk, eggs, oil, and vanilla.
- Hand stir in dry ingredients until barely smooth (do not overwork the batter).
- Fold in cranberries and orange zest.
- Divide evenly among 8" rounds or fill cupcake tin 3/4 full.
- Bake cakes approx. 40 minutes; bake cupcakes approx. 33-35 minutes.
- Cool cake rounds for 10 minutes before removing cake to cooling rack; remove cupcakes after allowing to cool 4-5 minutes.
- Batter has a slight rise.
- Frost when completely cool. Buttercream suggestions: Vanilla or Cream Cheese Buttercream...with just a hint of Orange. Recommended: Orange Cream Cheese Buttercream
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