Serves: 5
Total Calories: 629
Yield: 2 dozen
Cream butter and sugar. Beat in eggs one at a time. Add milk alternately with mixture of flour, salt, and baking powder. Add vanilla. Bake at 425° until surface springs back to the touch (about 15 minutes).
While cupcakes are still warm, dip (do not soak) them in Syrup. These keep well for several days.
This Orange Juice Cupcakes recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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