Orange Cream Pop Cupcakes

Recipe from: bhg
Image Credit: bhg

Orange Cream Pop Cupcakes  

“Special Food for Memorial Day” Maria

Ingredients:

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

4 eggs

⅓ cup vegetable oil

1 teaspoon vanilla

1 recipe Cream Pop Frostings

Wooden craft sticks (optional)

Directions:

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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