Orange Cream Cupcakes

Name: Orange Cream Cupcakes
Ingredients: 3/4 c. shortening; 4 tsp0 baking powder; 1 1/4 c0 sugar; 1/2 c« orange juice; 3 well beaten egg yolks; 1/2 c * water; 3 cups sifted flour; 1 tsp* vanilla; 1/4 tspa salt; 3 egg whites, stiffly beaten

From Cook book (Relief Society, Houston, 1963), 1963

Yields 24 cupcakes.

Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

4025Calories

60 gProtein

562 gCarbs

178 gFat

Full nutrition (33 nutrients)

Calories4025 kcal

Protein60 g

Carbohydrates562 g

Fiber0 g

Sugars261 g

Total Fat178 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2478 mg

Potassium753 mg

Calcium1133 mg

Iron23 mg

Magnesium120 mg

Phosphorus819 mg

Zinc2.8 mg

Copper0.7 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C38 mg

Vitamin A0 mcg

Vitamin E2.9 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)3.6 mg

Riboflavin (B2)2.3 mg

Niacin (B3)25 mg

Folate638 mcg

Choline0 mg

Caffeine0 mg

Water372 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 16. The excerpt below is the record exactly as published.

3/4 c. shortening 4 tsp0 baking powder 1 1/4 c0 sugar 1/2 c« orange juice 3 well beaten egg yolks — -1/2 c * water 3 cups sifted flour 1 tsp* vanilla 1/4 tspa salt 3 egg whites, stiffly beaten

Cook this with the app: pantry check, scaling, and the assistant.