Orange Mini Bundt Cakes with Orange Cream Cheese Frosting
Ingredients
1 3/4 cups granulated sugar
10 tablespoon butter, softened
1 teaspoon vanilla extract
1/2 cup egg substitute
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped orange slice candy (about 12 pieces)
1 cup pitted dates, diced
1/2 cup flaked sweetened coconut
1 cup fat-free buttermilk
Preparation
Preheat oven to 350°.
To prepare cake, heavily coat mini Bundt pans with cooking spray; turn pan upside down to drain excess. Place granulated sugar, butter, and vanilla in a large bowl; beat with a heavy-duty mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Sprinkle candy, dates, and coconut over flour; stir well to disperse and coat candies. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
Spoon batter into each mini Bundt cup. Bake at 350° for 18 minutes or until a wooden pick inserted in the center of 1 cake comes out clean. Cool in pans 5 minutes. Remove cakes from pans. Cool completely on a wire rack.
Yield: 13 mini Bundt cakes (serving size: 1 cake)
Nutritional Information
CALORIES 329(25% from fat); FAT 9.2g (sat 4.9g,mono 2.6g,poly 0.9g); IRON 1.4mg; CHOLESTEROL 40mg; CALCIUM 34mg; CARBOHYDRATE 58.3g; SODIUM 154mg; PROTEIN 4.7g; FIBER 1.6g
Cooking Light, DECEMBER 2006
Brooke’s Orange Cream Cheese Frosting
8 oz. cream cheese at room temperature
1 stick butter at room temperature
3 ½ cups powdered sugar
3 Tbsp. frozen orange juice concentrate
½ tsp. vanilla
Combine cream cheese and butter. Add powdered sugar and combine well. Add frozen orange juice and vanilla.
1 3/4 cups granulated sugar
10 tablespoon butter, softened
1 teaspoon vanilla extract
1/2 cup egg substitute
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped orange slice candy (about 12 pieces)
1 cup pitted dates, diced
1/2 cup flaked sweetened coconut
1 cup fat-free buttermilk
Preparation
Preheat oven to 350°.
To prepare cake, heavily coat mini Bundt pans with cooking spray; turn pan upside down to drain excess. Place granulated sugar, butter, and vanilla in a large bowl; beat with a heavy-duty mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Sprinkle candy, dates, and coconut over flour; stir well to disperse and coat candies. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
Spoon batter into each mini Bundt cup. Bake at 350° for 18 minutes or until a wooden pick inserted in the center of 1 cake comes out clean. Cool in pans 5 minutes. Remove cakes from pans. Cool completely on a wire rack.
Yield: 13 mini Bundt cakes (serving size: 1 cake)
Nutritional Information
CALORIES 329(25% from fat); FAT 9.2g (sat 4.9g,mono 2.6g,poly 0.9g); IRON 1.4mg; CHOLESTEROL 40mg; CALCIUM 34mg; CARBOHYDRATE 58.3g; SODIUM 154mg; PROTEIN 4.7g; FIBER 1.6g
Cooking Light, DECEMBER 2006
Brooke’s Orange Cream Cheese Frosting
8 oz. cream cheese at room temperature
1 stick butter at room temperature
3 ½ cups powdered sugar
3 Tbsp. frozen orange juice concentrate
½ tsp. vanilla
Combine cream cheese and butter. Add powdered sugar and combine well. Add frozen orange juice and vanilla.
1 comment:
Those were sooo yummy and I'm glad I didn't have to feel too guilty eating them! Thanks Brooke!
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