Orange Filled Cupcakes
|Whole wheat pastry flour||2 1⁄2 Cup (40 tbs), sifted|
|Baking powder||1 Tablespoon|
|Baking soda||2 Teaspoon|
|Butter||1⁄2 Cup (8 tbs), softened|
|Honey||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Orange filling||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Cake flour||5 Tablespoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Egg||1 , well beaten|
|Orange zest||2 Teaspoon, grated|
Preheat oven to 325°F.
6-cup muffin tins with paper liners.
Sift together flour, baking powder, and baking soda into a medium-size bowl.
Stir with fork to blend.
In a large bowl, beat together butter and honey.
Beat in eggs, then milk, and orange juice.
Mix in flour mixture, and then beat to blend well.
Spoon batter into prepared muffin tins, filling each cup about one-third full.
Make slight indentations in centers, and fill each with 1 heaping teaspoon Orange Filling. (It will overflow a bit.) Spoon batter on top of filling. (Tins should be almost full.) Bake on middle shelf of oven for 20 to 25 minutes, or until golden.
Directions of Orange Filling:
Combine sugar, flour, and salt in top of double boiler; add fruit juice, water, and egg, mixing thoroughly.
Place over boiling water and cook for 10 minutes, stirring constantly.
Add orange rind and butter.