Orange Cupcakes
1 3/4 cups cake flour
1 cup sugar
1/2 tsp. salt
2 1/2 tsp. baking powder
2 large eggs, separated and whites beaten until stiff
1 tsp. vanilla extract
1/2 cup Florida orange juice
1 stick of butter, softened
Combine butter, sugar, egg yolks and vanilla in a mixing bowl. Cream these ingredients together thoroughly.
Mix flour, salt and baking powder together in a separate mixing bowl. Add dry ingredients to creamed ingredients one third at a time, alternating with adding portions of the orange juice. Mix until smooth. Fold in beaten egg whites. Spoon batter into lined cupcake tins until half full.
Bake in a 350˚ F preheated oven for 15 minutes or until a toothpick inserted in center comes out clean. Cool cupcakes completely before using the frosting of your choice. Top with your favorite spring embellishments.
Easter Bunny Cake
Grease two halves of a stand-up bunny cake pan with shortening, making sure to get all the indentations. Sprinkle about 2 to 3 tablespoons of flour inside each pan and shake the pans so the flour covers the entire surface. Turn pan upside down and tap lightly to remove excess flour. Touch up any spots free of flour with more shortening and flour.
Prepare a packaged chocolate cake mix according to directions. Pour the batter into the greased and floured pans. When the cakes nears its baking time, test the batter by poking a toothpick into the cake. It is done when the toothpick comes out clean.
Remove the cakes from the oven and place on a wire rack. Allowing the cakes to cool for about 25 minutes before removing from the pans. Cool completely before frosting.
White Chocolate Frosting
6 oz. white baking chocolate, chopped
1/4 cup heavy cream
2 sticks butter
1 cup powdered sugar
Candy-coated chocolates
Red food coloring
Stir white chocolate and whipping cream in the top of a double boiler until melted and smooth. Cool. Add butter and sugar, beat on high until light and fluffy. Makes about 3 cups.
Spread frosting on the inside of both cakes and assemble the two halves together, standing the bunny upright. You can use toothpicks initially to hold the two cake pieces together until the bunny is completely frosted. Using a pastry bag and a star tip, pipe the white frosting on the entire cake, except for the the nose and the inside of the bunny’s ears. Attach chocolate candies for eyes, and dot the center with a bit of white frosting. Tint remaining frosting pink and frost the nose and inside the bunny ears. Display on a cake platter with colorful Easter grass, surrounded by candy-coated chocolates and jellybeans.
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