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Taste of Home - Cupcake of the Week

Dear $$firstname$$,
Greetings from the "Cupcake Crew" at Taste of Home! We're sure you'll like this week's cupcake recipe. Do you have friends who would enjoy receiving a delicious cupcake recipe every week? Feel free to forward this newsletter to them! If this newsletter was forwarded to you, please use this link to sign up to have the Cupcake of the Week newsletter e-mailed to you.

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Coconut Orange Cupcakes
SERVINGS 24
CATEGORY Dessert
METHOD Baked
PREP 15 min.
COOK 15 min.
TOTAL 30 min
Tips & Ideas:
Bake Sale Idea: Place six decorated cupcakes in a new Frisbee and cover in plastic wrap. Then attach a note that says “free Frisbee” on the package. Or fill a new beach pail with a dozen cookies.
Coconut Orange Cupcakes

From Sparta, Wisconsin, Donna Justin's tried-and-true recipe features the delicate tastes of orange, white chocolate and coconut in an easy dessert worthy of company. "It yields 2 dozen delicious cupcakes with a pretty topping," she notes.

INGREDIENTS:

1 cup sugar
2/3 cup vegetable oil
2 eggs
1 cup orange juice
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 can (11 ounces) mandarin oranges, drained
1 cup vanilla or white chips

TOPPING:

1 cup flaked coconut
1/3 cup sugar
2 tablespoons butter, melted

DIRECTIONS:

In a mixing bowl, combine the sugar, oil, eggs and orange juice; mix well. Combine dry ingredients; stir into orange juice mixture just until moistened. Fold in oranges and chips.

Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over cupcakes. Bake at 375° for 15-20 minutes or until golden brown. Yield: 2 dozen.

Send us your cupcake tips & hints!

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