Ingredients
3/4
cup Gold Medal™ all-purpose flour
1
teaspoon baking soda
1/8
teaspoon salt
1/3
cup granulated sugar
1/4
cup butter, softened
1
egg plus 1 egg white
2
tablespoons milk
2
teaspoons grated orange peel
1 1/2
teaspoons chopped fresh thyme leaves
1
tablespoon granulated sugar
2
teaspoons grated orange peel
1
cup powdered sugar
4
to 6 teaspoons orange juice
Preparation
Heat oven to 350°F. Grease 24 mini muffin cups with shortening or spray with cooking spray.
In small bowl, mix flour, baking soda and salt; set aside. In medium bowl, beat 1/3 cup granulated sugar and butter with electric mixer on medium speed until creamy. Add egg and egg white, milk, 2 teaspoons orange peel and thyme; beat on medium speed 1 minute, scraping bowl occasionally. On low speed, beat in flour mixture, just until blended.
Fill muffin cups about 2/3 full. Bake 9 to 12 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove cupcakes to cooling racks. Cool completely, about 20 minutes.
In small bowl, combine 1 tablespoon granulated sugar and 2 teaspoons orange peel; set aside. In another small bowl, mix powdered sugar and enough orange juice for drizzling consistency. Using fork or spoon, drizzle glaze over top of cupcakes. Sprinkle with orange peel mixture. To serve, place cupcakes in mini paper baking cups.
