Ingredients

2 oranges
1¾ cup (425 mL) white cake mix (about half of a 15.25 oz. or 515 g box)
2 tbsp (30 mL) vegetable oil, plus additional for spritzing
2 egg whites
⅓ cup (75 mL) raspberry jam
2½ cups (625 mL) powdered sugar
¼ cup (60 mL) milk

Directions

Preheat oven to 350°F (180°C).
Use the Microplane^® Zester to zest the oranges to measure 1½ tbsp (22 mL); reserve ½ tbsp (7 mL) for garnish. Halve the oranges and juice them with the Juicer to measure ½ cup (125 mL).
Whisk the cake mix, oil, egg whites, 1 tbsp (15 mL) of the zest, and the orange juice in a Small Batter Bowl.
Spritz the Brownie Bite Pan with the oil using the Kitchen Spritzer. Use a heaping Small Scoop to distribute the batter evenly among the wells. Bake for 13–15 minutes, or until a Cake Tester & Releaser inserted in the center comes out clean. Let the cakes cool for 5 minutes.
Meanwhile, whisk the raspberry jam, powdered sugar, and milk in a Small Batter Bowl.
Carefully invert the pan onto a cooling rack with a sheet of parchment paper on the counter below. (Do not flip the cakes back over. Leave them upside down.)
Use a Small Scoop to pour the glaze on top of each petit four. Garnish with the remaining zest. Let the glaze set for 10 minutes before serving.

Yield:

24 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 110, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 23 g, Fiber 0 g, Total Sugars 19 g (includes 12 g added sugars), Protein 1 g