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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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