|Recipe from: bhg|
Image Credit: bhg
Orange Cream Pop Cupcakes
1 3 ounce package orange-flavor gelatin
1 2-layer-size package white cake mix
1 4-serving-size package cheesecake instant pudding and pie filling mix
1 ¼ cups orange juice
⅓ cup vegetable oil
1 teaspoon vanilla
1 recipe Cream Pop Frostings
Wooden craft sticks (optional)
Preheat oven to 350°F.
Line twenty-seven 2-1/2-inch muffin cups with foil bake cups.
Set aside 2 teaspoons of the gelatin for the Cream Pop Frostings.
In a mixing bowl beat the remaining gelatin, the cake mix, pudding mix, orange juice, eggs, oil, and vanilla.
Spoon batter into prepared muffin cups, filling each about two-thirds full.
Use the back of a spoon to smooth out batter in cups.
Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean.
Cool cupcakes in muffin cups on wire racks for 5 minutes.
Remove cupcakes from muffin cups.
Cool completely on wire racks.
Spoon orange-flavor Cream Pop Frosting into a pastry bag fitted with a large round tip.
Spoon the vanilla-flavor Cream Pop Frosting into another pastry bag fitted with a small star tip.
Pipe orange frosting onto each cupcake to cover the top.
Pipe a medium-size star of white frosting onto each cupcake.
If desired, insert a crafts stick into top of each cupcake.
Makes 27 (2-1/2-inch) cupcakes.
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