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Ginny's Recipes
Ambrosia Cupcakes

A Sweet Old Recipe fron Farm Journal's Country Cookbook 1959, dainty, pretty, tasty with flavors of orange and coconut:


1 loaf-size (10 oz) pkg. white cake mix
2 egg whites
1/2 c (about) orange juice
1 1/2 tspn. grated orange rind
Confections sugar frosting (below)
Food Colors--red, green and yellow
1 (3 1/2 oz) can flaked coconut


Prepare cake batter according to package directions, using orange juice instead of water and adding orange rind.

Half fill greased tiny (1 3/4") cupcake pans. Bake in moderate oven (350 degrees) 15 to 20 minutes. Cool.

Divide into thirds frosting made with 1 1/2 c sifted confectioners sugar, 2 Tblsp. cream and 3 Tblsp. butter or margarine. Tint each with a little food color to make pastel pink, green and yellow frosting. Dip tops of cakes in frosting.

While still moist, sprinkle with coconut. Let frosting set before storing. Makes 28 cupcakes.