What diehard foodie doesn’t have a collection of old cookbooks that have been sitting on a bookshelf gathering dust? I have a wonderful library of Mexican cookbooks, from the smallest 20 pages to the largest of up to 1,000 pages long. As a newlywed back in the 80’s I had no use for cookbooks. I would just call my Mom and ask her for recipes. As the years went by and my Mom cooked less and less, it was my turn to cook for her whenever I had the chance. This recipe for Mantecadas de Naranja is adapted from one of my oldest Mexican cookbooks in my collection. It’s very much like those cupcakes they sell at the Mexican panaderias.
It reminded me of my Mom, because her favorite thing to snack on was an orange. The orange peel! She could not eat the actual orange because she was diabetic. To this day I think of her every time I zest an orange or just enjoy a large navel orange. I too snack on the peels now….and now I understand why she enjoyed them so much.
Please note that I just revised this recipe, adding new pictures, ingredients and details on the instructions. The original print friendly instructions to do include the candied orange peel topping.
- 2 cups flour
- 2 teaspoons baking powder
- 1/3 teaspoon salt
- 1/2 cup sugar
- 2 eggs
- 1/2 cup oil, or melted coconut oil
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- 1/2 cup orange juice
- 10-12 cupcake paper cups
- 1/2 cup heavy cream
- 4 ounces white chocolate chips
- Orange sugar sprinkles
- Preheat oven to 400 degrees F. Line a muffin pan with 10 (cupcake)paper cups. Or you can use 12 for smaller. In a large bowl, sift together the flour, baking powder, salt and sugar.
- In another bowl, using a hand held electric mixer, whip eggs one at a time. With mixer on medium, mix in the oil, vanilla and orange zest.
- With the mixer on low/medium speed, alternate adding the flour and orange juice. You should end with the flour. The batter wiil be thick.
- Divide the batter into prepared paper cups . Bake for 20 to 25 minutes or until a toothpick comes out clean from the center. Remove from oven and let cool.
- In a small sauce pan heat the heavy cream to medium heat. As soon as bubbles form around the edge, remove from heat. Whisk in the 4 ounces of white chocolate chips until smooth. Spread onto tops of mantecadas. Sprinkle with orange sugar crystals and orange zest. Cool completely before storing in an airtight container.
If you would like to prepare the mantecadas topped with the candied orange peel, follow the instructions to the point up to where you fill the paper cups. Then to each one, you will add a tablespoon od candied orange peel and a sprinkle of granulated sugar. Bake as directed.