RECIPE: Chocolate Cupcakes with Florida Orange Juice Frosting

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1 package (15-16 ounces) favorite chocolate cake mix*

1 ¼ cups 100% Florida Orange Juice

½ cup vegetable oil

3 eggs

¼ cup shredded, sweetened coconut*

Garnishes: toasted coconut and orange slice quarters (optional)

Florida Orange Juice Buttercream Frosting

4 cups powdered sugar, sifted

½ cup butter, slightly softened*

3 tablespoons 100% Florida Orange Juice

1 tablespoon fresh orange zest


Preheat oven to 350°F. Line muffin tins with cupcake liners. In a large bowl with electric mixer, combine cake mix, orange juice, oil, eggs and coconut. Beat with mixer for 2 – 3 minutes on medium speed. Pour into cupcake liners, filling each one about 2/3 full. Bake for 14 to 20 minutes (check cake mix box) or until toothpick inserted in center of cupcake comes out clean. Remove cupcakes from muffin tin and place on wire rack to cool completely.
Make butter cream icing by combining all icing ingredients in large mixing bowl. Beat on low speed with mixer. Increase speed gradually and beat until smooth and creamy, scraping down sides of bowl often.

Frost cupcakes when they are completely cooled

Makes about 20 cupcakes.

*Kim uses triple chocolate or chocolate fudge cake mix rather than devil’s food.

*Kim used 2 sticks of butter (1 cup) in frosting for denser frosting.

Recipe by with adaptations by culinary dietitian & nutritionist Kim Galeaz, RDN CD



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