Tuesday, August 26, 2008

Tampa Bay Rays

Tropicana Field Orange and Cream Cupcakes

Yield 12-14

1 3/4 cups all purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup (1 stick) softened butter
2 eggs, at room temperature
1/2 cup milk
1/4 cup tang
1 cup white chips

Preheat the oven to 350 degrees F. Line muffin pans with liners. Cream butter until light and fluffy, then add sugar. Beat for about 2 minutes. Add eggs, one at a time, mixing until well incorporated. In a separate bowl, whisk together flour, salt, and baking powder. Add a third of the flour mixture to the creamed mixture. Once well blended, add 1/2 of the milk. Repeat with flour and milk, ending with a final addition of the flour mix. With a wooden spoon, thoroughly mix in the tang until no light streaks remain. Carefully stir in the white chips. Fill muffin cups 3/4 full and bake for 22-27 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.