Enjoy these super-easy, irresistibly airy mini-cakes!
Preheat oven to 350°F (180°C). Spray wells of Brownie Pan with nonstick cooking spray.
Zest oranges using Microplane® Adjustable Fine Grater. (You should get about 3 tbsp/45 mL of zest.) Juice oranges to get 1/3 cup (75 mL).
Mix half of the zest, 3/4 cup (175 mL) of the sugar, oil, sour cream, milk and egg whites in large Bamboo Fiber Bowl until well blended.
Mix flour, baking soda and salt in medium Bamboo Fiber Bowl. Mix flour mixture into wet ingredients until blended.
Divide batter evenly into pan using a heaping Medium Scoop. Bake 12-14 minutes or until wooden pick inserted into centers comes out clean.
To make the glaze, microwave remaining 3/4 cup (175 mL) sugar and orange juice in uncovered Small Micro-Cooker® on HIGH 1-2 minutes or until hot. Stir until sugar is dissolved.
To make the topping, mix cream cheese, powdered sugar and remaining zest in Classic Batter Bowl until smooth. Stir in whipped topping until blended.
Remove pan from oven and immediately spoon about 1 tbsp (15 mL) glaze over each cake. Cool in pan 5 minutes. Remove cakes from pan to Stackable Cooling Rack.
Fit Easy Accent® Decorator with open star tip. Scoop topping into decorator using Medium Scoop and pipe onto cakes.
Calories 260, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 45 g, Fiber 1 g, Protein 4 g
Room temperature egg whites blend more easily into batters and doughs. To quickly bring eggs to room temperature before separating the whites from the yolks, place them in a bowl of warm water for 5-10 minutes before making the batter.
Place a piece of Parchment Paper under the Stackable Cooling Rack to catch any dripping glaze as you pipe the topping onto the cakes.
There was an error loading the Component. Please try again later.
You will not be connected to a party or Consultant.
You will not be connected to a party.