Thank you, thank you, thank you so much! I jumped up and made them at 5:30 am. My kids were just getting up for school, they took some for their friends. My hubby hates orange in cake, but he loved this one and noted how soft they are. I came back to thank you, it's after 7 am and I'll take my nap now : ) I have 5 kids so I doubledthe batter. -Jooji from KSA
I've made this frosting for a lot of people throughout the years and no one has ever said they thought it was too sweet! Too delicious....but not too sweet! -Cindy
@asomy89 The size of the scoop you use doesn't determine if a cupcake will be flat It's the cupcake recipe that determines that. How the recipe is put together, what leavening is used, etc... is what determines if a cupcake is flat or not. Some people never use a scoop, but use spoons to put their batter into the cupcake wells. I use the scoop to make it easier. I would choose the scoop that you will find you use most. The 4cm is great for making cookies, too. -Cindy
@SweetDreams1430 Good for you! These cupcakes can stay at room temperature, but only for a couple of days. (Baked goods start to get stale.) If you have leftovers you can put them, unwrapped, into the freezer overnight. Then the next day wrap them in plastic and put them in a freezer bag and back into the freezer. (They will keep this way for 3 months!) Then when you want a cupcake, just take it out of the freezer, unwrap it and let it sit on the counter for about 15-20 minutes. Yummy! -Cindy
These were the best orange cupcakes and icing! I added a little oil to the cupcakes as well as my oven has a tendency to dry things out, but they were still great! :D :D Made them for my uncle on his birthday and my mother on mothersday, marbled with a chocolate cupcake mixture :) Keep it up!
@SweetDreams1430 I think my son counts them as about 45 grams of carb per cupcake. As for doubling the recipe, I haven't done it myself, but I think it would work fine. You just don't want the batter to sit around while one batch is baking. (Then it's better to make 2 batches.) The reason is because once the baking powder is mixed with the wet ingredients, the batter will start to rise, so it's best to get them in oven ASAP! -Cindy
@jasminechan5488 The Sunbeam Cupcake Baker doesn't really bake cupcakes like a regular oven. You need the heat of the oven to react with the leavening to make them rise and get pooch. The Cupcake Baker cooks them really quickly, but they are kind of compressed. Not soft and light. I guess sometimes you just can't replace an old fashioned oven! - Cindy
Aww thanks for replying. Am going to try this Tommorow I hope they come out good. N rise. Sometimes mine over rise. Maybe I put to much and it over flow.
@kodiakbear666 Sounds like maybe the oven temperature isn't quite right and they didn't bake long enough. If you don't have a mixer, try using a whisk. These cupcakes should be light & fluffy and that all starts with the batter! - Cindy
I loved them!! They came out real good thanks. Do u think I can do carrot cupcakes. Use all the same ingridients and just add carrots? Or do u have a recepies for that
@LesleyGonz713 You could try substituting the 1/2 cup of butter with 6 T. of light olive oil. If you give it a try, let me know how it turns out! -Cindy
@Esapop123 For these cupcakes, there is orange zest in both the cake and frosting, as well as some lemon zest in the frosting, too. For the full recipe, you can go to our website - HarwoodPodcast (dot)com - and either download it or print a copy out for yourself! -Cindy
So, I tried making these and followed the directions carefully, but for some reason, when I took the cupcakes out of the oven, they were caved in! None of them rose... And, when I peeled the liner off the cupcakes, they were this weird sticky consistency. I have no idea what I did wrong. Maybe the batter wasn't mixed well enough. I don't have a mixer or anything. I just used a fork to mix it.
@LesleyGonz713 I'm so happy they turned out great! I wouldn't use the same recipe for a carrot cupcake because the cake part needs to be a bit sturdier. You could try either my Carrot Cupcakes (The Cupcake Show) or Carrot Muffins (Nothin' But Muffins) and substitute olive oil for the the canola oil. Don't forget to take a photo of your orange cupcakes and send it to me. You'd be the first person to earn the Cupcake Badge! -Cindy
Apparently looked like gorgeous and if you want to add chocolate what should I do actually I want to make marbling chocolate orange cake but I want the ingredients and method if ur never mind and can I made this way in 9 inch pan or it becomes different thank you
thanks, several recipes in stand by ´cause, as built plain surface, but I´ll try to do this recipe, that dome surface it looks very well. then tell you how is done.
I did it today but Im afraid that they r not spongy and soft like formal cupcake that I have done before.... I use sunbeam cupcake maker and yogurt instead of sour cream
Fantastic recipe. Makes awesome, soft spongy orange muffins. The family loved it.
Thank you, thank you, thank you so much!
I jumped up and made them at 5:30 am. My kids were just getting up for school, they took some for their friends. My hubby hates orange in cake, but he loved this one and noted how soft they are.
I came back to thank you, it's after 7 am and I'll take my nap now : )
I have 5 kids so I doubledthe batter.
-Jooji from KSA
I never get bored watching you shows! =]
Thank you for uploading this awesome recipe! I made it so many times, and every time it's a hit!
Best orange muffin recipe.
Made these last night... FANTASTIC recipe. Thank you!
I've made this frosting for a lot of people throughout the years and no one has ever said they thought it was too sweet! Too delicious....but not too sweet!
-Cindy
Those will go right to my hips! I must make some!
Tried this recipe last week and they were delicious! Thank you!!
@asomy89 The size of the scoop you use doesn't determine if a cupcake will be flat It's the cupcake recipe that determines that. How the recipe is put together, what leavening is used, etc... is what determines if a cupcake is flat or not. Some people never use a scoop, but use spoons to put their batter into the cupcake wells. I use the scoop to make it easier. I would choose the scoop that you will find you use most. The 4cm is great for making cookies, too. -Cindy
@TheDaisyAsh Thanks so much for the kind words :) -Cindy
I've made these before. Made my own orange frosting too. :) Yummy
I think so, too! -Cindy
+ms. will always love my life www.harwoodpodcast.com/cupcake... here you go (:
Thank you very much for this amazing recipe i made it several times and it was perfect every time 👍
That's awesome! I love them, too. -Cindy
+Harwood Podcast )'ll f2fight mewmmwnwnwjsjsjwkwjwwj
@SweetDreams1430 You are SO sweet! Thank you for the kind words :) -Cindy
i want to try this with creamcheese frosting....hope it turns as great as this one......
@SweetDreams1430 Good for you! These cupcakes can stay at room temperature, but only for a couple of days. (Baked goods start to get stale.) If you have leftovers you can put them, unwrapped, into the freezer overnight. Then the next day wrap them in plastic and put them in a freezer bag and back into the freezer. (They will keep this way for 3 months!) Then when you want a cupcake, just take it out of the freezer, unwrap it and let it sit on the counter for about 15-20 minutes. Yummy! -Cindy
oh these look fantastic
Thanks a lot 4 d recipe. Exactly the amount i want
These were the best orange cupcakes and icing! I added a little oil to the cupcakes as well as my oven has a tendency to dry things out, but they were still great! :D :D Made them for my uncle on his birthday and my mother on mothersday, marbled with a chocolate cupcake mixture :) Keep it up!
@rubyjlove Thanks for the kind words :) I'll see what I can do about Salted Caramel Cupcakes!! -Cindy
Looks so amazing...really, really yummy. Can´t wait to make some.
@SweetDreams1430 I think my son counts them as about 45 grams of carb per cupcake. As for doubling the recipe, I haven't done it myself, but I think it would work fine. You just don't want the batter to sit around while one batch is baking. (Then it's better to make 2 batches.) The reason is because once the baking powder is mixed with the wet ingredients, the batter will start to rise, so it's best to get them in oven ASAP! -Cindy
@frawlabut I am so glad you and your family are enjoying them. Yeah!! -Cindy
Thank you very much it was nice taste. this the best recipe I made.
Well explained keep up the great work
this cupcakes are perfect i love it and my family too it's so moist and fluffy
thank you very much
@jasminechan5488 The Sunbeam Cupcake Baker doesn't really bake cupcakes like a regular oven. You need the heat of the oven to react with the leavening to make them rise and get pooch. The Cupcake Baker cooks them really quickly, but they are kind of compressed. Not soft and light. I guess sometimes you just can't replace an old fashioned oven! - Cindy
@joojiandmemo AWESOME! So glad everyone in the family liked them. You're a good MOM :) -Cindy
Aww thanks for replying. Am going to try this Tommorow I hope they come out good. N rise. Sometimes mine over rise. Maybe I put to much and it over flow.
Thank you! 😊
This recipe makes exactly 10 cupcakes your measurement is off not 12. Very good recipe, made these tonight every loved them thanks.
Kathy Vance
So glad they were a hit! -Cindy
@kodiakbear666 Sounds like maybe the oven temperature isn't quite right and they didn't bake long enough. If you don't have a mixer, try using a whisk. These cupcakes should be light & fluffy and that all starts with the batter! - Cindy
love it, soooo yummy!
@SweetDreams1430 Yes, including the frosting. -Cindy
@harwoodpodcast Okay thanks. They look very good.
can i do away baking soda, if i only have baking powder? more baking powder perhaps? does it works same? thanks
I loved them!! They came out real good thanks. Do u think I can do carrot cupcakes. Use all the same ingridients and just add carrots? Or do u have a recepies for that
@LindzeeKeem One orange usually makes about 1 T. of zest. -Cindy
@LesleyGonz713 You can substitute 1/2 cup plain yogurt or 1/2 cup evaporated milk + 1/2 T. vinegar. - Cindy
@FineWeAre If that's a concern, buy organic oranges at the store or plant an orange tree in your garden! -Cindy
@asomy89 I only have regular muffin and mini-muffin pans, so unless you want to have mini-cupcakes, go with the regular size muffin pan. -Cindy
@LesleyGonz713 You could try substituting the 1/2 cup of butter with 6 T. of light olive oil. If you give it a try, let me know how it turns out! -Cindy
@Esapop123 For these cupcakes, there is orange zest in both the cake and frosting, as well as some lemon zest in the frosting, too. For the full recipe, you can go to our website - HarwoodPodcast (dot)com - and either download it or print a copy out for yourself! -Cindy
By the way thanks for sharing I’m going to bake it🥰
@asomy89 Depending on how full I want to fill the cups, I use either a 4cm or 6 cm scoop. -Cindy
Hi mam thank you for the recipe
So, I tried making these and followed the directions carefully, but for some reason, when I took the cupcakes out of the oven, they were caved in! None of them rose... And, when I peeled the liner off the cupcakes, they were this weird sticky consistency. I have no idea what I did wrong. Maybe the batter wasn't mixed well enough. I don't have a mixer or anything. I just used a fork to mix it.
@LesleyGonz713 I'm so happy they turned out great! I wouldn't use the same recipe for a carrot cupcake because the cake part needs to be a bit sturdier. You could try either my Carrot Cupcakes (The Cupcake Show) or Carrot Muffins (Nothin' But Muffins) and substitute olive oil for the the canola oil. Don't forget to take a photo of your orange cupcakes and send it to me. You'd be the first person to earn the Cupcake Badge! -Cindy
Apparently looked like gorgeous and if you want to add chocolate what should I do actually I want to make marbling chocolate orange cake but I want the ingredients and method if ur never mind and can I made this way in 9 inch pan or it becomes different thank you
Can I use Greek yoghurt to substitute for the sour cream? Would it works? 🙏
hey can you tell me the exact measurement of the cups??
How many cupcakes does this recipe do?
thanks, several recipes in stand by ´cause, as built plain surface, but I´ll try to do this recipe, that dome surface it looks very well. then tell you how is done.
@pimpisa15699 You're so sweet! Thank You :) - Cindy
What if I don't have sour cream what can I replace it with????
hey Cindy ! can I use yoghurt as a substitute for sour cream ??? pls pls reply :)
Can be baked as cake in the tin?
Can I use olive oil?
I like ur recipe! However I have a question, what can be added if I do not have sour cream ? Thanks
add yogurt
what s kind of cream u used?
I did it today but Im afraid that they r not spongy and soft like formal cupcake that I have done before.... I use sunbeam cupcake maker and yogurt instead of sour cream
thnks a lot
How to make this recipe without eggs ?
Isn't the frosting too sweet ?
Can we put banana flavour or any flavour
can I replace it by yogurt?
u sure sue half butter? i saw i cup butter
how many cups of sugar???
Sumayah Sheikh Amer 3 quarter of a cup
Ohh ok for sure just give me your email and I will doo!! And ok I'll look for the recepies. This cup cakes came out so light I loved them
Thank you, you forgot to "SMILE" during the recording....
Sour Cream = Yoghurt ?? ???
plza answer me , thnx alOt :)
i think you could try yoghurt it goes in lots of other cakes
@jasminechan5488 I use sour cream in this recipe. -Cindy
I added also about 1/2tbspn of blended almonds
Briahna Arguello b
@LesleyGonz713 Just go to HarwoodPodcast(dot)com and look for The Badges! -CIndy
I did one recipe and it made 24 cupcakes plus a cake😀
I cant subscribe her???!!!
@SweetDreams1430 Eid mubarak..i'm looking for recipes too :)