Honey & Orange Mini Cakes Recipe

Name: Honey & Orange Mini Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup orange juice fresh squeezed; 1/2 cup honey heated; 1/2 cup i can't believe it's not butter! made with olive oil spread; 2 large eggs separated; 1 teaspoon orange; 1 2/3 cups all-purpose flour sifted; 1/2 cup granulated sugar; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 1/2 cups confectioners sugar

Servings: persons

1
Preheat oven to 350u00b0. Grease four 12-cup mini-muffin pans or line with paper cupcake liners; set aside.
2
Blend 2/3 cup orange juice, honey, I Can't Believe It's Not Butter!(R) made with Olive Oil Spread, egg yolks and orange peel in medium bowl; set aside.
3
Combine flour, granulated sugar, baking powder and baking soda in large bowl; set aside.
4
Beat egg whites in small bowl until soft peaks form. Stir orange juice mixture into flour mixture just until blended. Gently fold in egg whites. Evenly spoon batter into prepared pans.
5
Bake 11 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely.
6
Combine confectioners sugar with remaining orange juice in small bowl; evenly spread on mini cakes. Garnish, if desired, with orange curls. Let glaze thoroughly set before serving.

1019

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup orange juice fresh squeezed, 1/2 cup honey heated, 1/2 cup i can't believe it's not butter! made with olive oil spread, 2 large eggs separated, and more.

Yes, Honey & Orange Mini Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Honey & Orange Mini Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions