Orange Cardamom Cupcakes

Today we made Orange Cardamom Cupcakes (aka Mini Orange & Cardamom Muffins)!

This recipe is from the book, “1001 Cupcakes, Cookies and Other Tempting Treats,” Consultant Editor, Susanna Tee; published in 2009.

2 oranges, 1 1/3C milk, 2C flour, 1T baking powder, pinch salt, 3/4C sugar (or heaping 1/2C superfine sugar), 1T ground cardamom*, 2 eggs, 6T sunflower oil or 6T butter, melted

*We used ground cardamom instead of 6 cardamom pods, seeds removed and crushed

Preheat oven to 400F. From one orange, grate 1t orange zest. Juice both oranges. Add enough milk to equal 1 1/3C. In separate bowl, lightly beat eggs. Stir in zest. Beat in butter and orange mixture. Sift together dry ingredients. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir until just blended. Spoon into paper liners in cupcake tin, or non-stick cupcake tin. Bake 15 minutes or until a toothpick stuck in a cupcake center comes out clean.

Orange Cream Cake

Today I made Orange Cream Cake!

1/2C butter, 3/4C brown sugar, 2 eggs, 1 1/2C flour, 1t baking powder,
1/4t salt, 1/4C orange juice, 1/3C heavy cream

Preheat oven to 350F. Cream butter and brown sugar. Add eggs and juice. Blend well. In separate bowl, sift together dry ingredients. Add to wet ingredients, alternating with cream, beginning and ending with dry. Spoon into greased tube pan. Bake 35-40 minutes or until lightly browned around the edges. Cool
to room temperature, and invert on a serving plate.

Cream Frosting for one cake slice: 3 Tbs heavy cream, 1 1/2-2C powdered sugar

Mix until thick and spreadable. Spread on cake.

Strawberry Soup

Today I made Strawberry Soup!

1 quart fresh orange juice, 2C yogurt, 2C sour cream, 1T honey, 2T fresh lemon juice, 1 dash cinnamon, 1 dash nutmeg, 1 1/2 pints fresh strawberries, sliced

Stir together yogurt and sour cream. Add honey. Add orange juice. Add nutmeg and cinnamon. Add lemon juice. Stir well. Chill thoroughly. When ready to serve, pour over sliced strawberries. Top with desired garnish.

Yogurt Citrus Cake

Today we made Yogurt Citrus Cake!

1 1/4C flour, 2/3C packed brown sugar, 1t cinnamon, pinch salt, 1/4C butter, 1/2t baking powder, 1/2t baking soda, 1/4C nonfat yogurt, 1/4C buttermilk, 1t vanilla, 1 egg

The cake recipe is adapted from “The Complete Cooking Light Cookbook”

Preheat oven to 350F.

Yogurt Citrus Cake

Cream butter with brown sugar. Add egg. Blend well. Add buttermilk. In separate bowl, sift dry ingredients. Add to butter mixture. Blend well. Add yogurt and vanilla. Blend well. Pour into greased 9″X9″ baking dish. Bake 25-30 minutes or until lightly browned.

Yogurt Citrus Cake