Ingredientes para Blueberry And Orange Cupcakes
- White Cake Mix
- 1 cup water
- 2 large eggs
- Canola Oil
- Orange
- Frozen Blueberries
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Cómo preparar Blueberry And Orange Cupcakes
- Preheat oven to 325°F (160°C). Line a muffin tin with 18 cupcake liners.
- In a large bowl, prepare the cake batter according to package directions. Add 1 cup water, 2 large eggs and 1/3 cup vegetable oil to the dry cake mix. Mix until smooth.
- Finely grate the zest of 1 orange. (Approximately 1 tablespoon)
- Gently fold in the orange zest into the batter.
- In a small bowl, toss 3/4 cup fresh blueberries with 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom.
- Gently fold the floured blueberries into the batter.
- Fill each cupcake liner about 2/3 full with batter.
- Top each cupcake with 1 tablespoon of fresh blueberries.
- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes are baking, prepare the syrup: Juice 1 orange to yield 1/4 cup of juice. Combine the orange juice with the remaining 1/4 cup of fresh blueberries in a small saucepan.
- Bring the blueberry-orange mixture to a simmer over medium heat. Reduce heat and simmer for 5 minutes, or until the blueberries have softened and released their juices.
- Remove from heat and let the syrup cool completely.
- Once the cupcakes have cooled completely, drizzle the blueberry syrup over the top. Garnish with extra orange zest, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
94g
Fat
5g
Carbs
10g
