Orange Pecan Cupcakes

My mom always talked about these Orange Pecan cupcakes she used to make. She got the recipe in a cookbook she got in with her first Mixmaster electric mixer when she first got married. Over the years the cookbook must have gotten thrown out, and she never wrote the recipe down. She always talked about those Orange Pecan cupcakes and how my aunt Grace loved them also.

The other day, she got to talking with my sister in law about the cupcakes. My sister in law happened to mention it to someone she works with because she collects cookbooks, and the lady knew exactly what cupcakes she was talking about!

To top it off, she had a copy of the exact same cookbook! Well, needless to say, my sister in law copied the cookbook, and gave my mom a copy. She made them the other day. I thought they were great! Fresh orange taste, perfect for Spring & Summer!

Orange Pecan Cupcakes

Cupcakes:
2 c. sifted cake flour
2 tsp baking powder
1/2 tsp salt
1/3 c. vegetable shortening
1 c. sugar
2 eggs
1/2 tsp orange extract
1/3 c. fresh orange juice
1/3 c. water
3/4 c. finely chopped pecans

Preheat oven to 375° F. Grease cupcake pans or line with cupcake papers. Sift together cake flour, baking powder & salt; set aside.

In an electric mixer, beat shortening & sugar. Add eggs & extract. Beat together 2 minutes. Lower mixer speed, and add dry ingredients alternately with 1/3 c. orange juice and 1/3 c. water. Beat only enough to blend, approx 2 minutes.

Add chopped pecans. Beat only enough to blend in. Fill cupcake pans approx 2/3 full.

Bake at 375° F for approx 20 minutes, or until toothpick comes out clean. Cool, remove from pans and top with frosting below. Makes 1-1/2 dozen.

Orange Frosting:
1/2 c. butter, softened
4 c. sifted confectioner’s sugar
6 Tbsp freshly squeezed orange juice
1/2 tsp salt
grated rind of two oranges

Beat above ingredients on low until blended and higher until fully blended and thick enough to spread; about 2 minutes. Add more cream or confectioner’s sugar to achieve desired consistency.

Top with orange rind or finely chopped pecans.

Note: The above recipe is doubled from the original recipe for frosting as I like to pipe the frosting on the cupcakes, and there just wasn’t enough in the original recipe. If you don’t like a lot of frosting, half the recipe and see if its enough. If not, you can always add to the already mixed frosting. No matter how much you make, this is a VERY tasty frosting, too much is never enough!