Page 66 - Cupcakes

filling it three quarters of the way full. (You will get between 18 to 20 cupcakes;

remove the empty liners, if any.) Dollop a heaping teaspoonful of almond paste
mixture, centered, on top of each cupcake.

5. Bake the cupcakes until they look golden and spring back when lightly
pressed with your finger, 20 to 25 minutes. The almond filling will sink into the
center of the cupcakes as they bake, and may create an attractive mottled
appearance on the tops. Remove the pans from the oven and place them on wire

racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake
liners, lift the cupcakes up from the bottoms of the cups using the end of the
knife, and pick them out of the cups carefully with your fingertips. Place them
on a wire rack to cool for 15 minutes before glazing.

the CupcakeDoctor says...

Use whatever orange juice you have on hand. Freshly squeezed is delicious,
unreconstituted from the carton is fine, and even reconstituted frozen O.J.
makes a delicious cupcake.

6. Meanwhile, prepare the glaze: Place the sugar in a small mixing bowl. Stir in
the orange zest until well incorporated. Add 3 tablespoons of the orange juice
and stir to make a glaze thin enough to drop from a spoon, but firm enough to