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Johnson Estate Winery

Miniature Orange Cupcakes

Miniature Orange Cupcakes
Recipe Date:
July 13, 2017
Cook Time:
Imperial (US)
Adapted from a recipe from Fred’s great aunt, a Scouller from North East, PA. Pairs beautifully with Johnson Estate Cream Sherry.
  • 1 cup butter
  • 2 cups sugar
  • 2 eggs
  • 1 cup sour cream or plain yogurt
  • 1/2 cup orange juice concentrate (or juice and rind of one orange, puréed)
  • 1 tsp orange oil (optional)
  • 2 tsps orange zest
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 1/2 cups white flour
  • 1/2 cup ground flaxseeds
  • 1/2 tsp salt
  • 1/2 cup orange juice concentrate (or juice and rind of one orange, puréed)
  • 4 cups powdered sugar
  • 1 tsp melted butter

Cream butter and sugar and then add eggs. Add remaining wet ingredients, blending well.

Mix flour, flax, and baking powder and soda and add to the batter until just mixed.

Bake in 350ºF oven until done (test with toothpick) as the time will depend on the size of the cupcake or cake molds used. These may also be dropped on a cookie sheet by the tablespoonful to make a delicious, soft cookie.

Whisk together the last three ingredients. Frost, making it as thin or as thick as you like (it is thin in the above photograph), garnishing with orange zest or a slice of orange. Alternatively, it would be delicious with a drizzle of Gran Marnier in lieu of the orange frosting.

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