Orange Blossom Frosting Recipes

2 oranges
2 lemons
1 1/2 lbs. 4x sugar (about 5 cups)

1. Finely grate rind from 1 orange and 1 lemon.

2. Juice all fruit.

3. Beat grated rinds, juices, and sugar together until
smooth.

4. Dip miniature cupcakes in icing while they are still
warm.

2. Cool on wire rack. Store cooled cupcakes in covered
tins in refrigerator.

NOTE: Cakes also freeze well. Store leftover icing in
freezer.

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