Christine's Orange Dreamsicle Cupcakes

Everyone loves the ice cream bars? Am I right? Or am I right? Creamy vanilla and fresh orange just go together like peas and carrots, peanut butter and jelly, rice and chicken…you get my drift. These were amongst my first cupcake recipes. I tried a from “scratch” orange cake and they were basically corn muffins. I was not pleased. So for Super Bowl Sunday I made these, but at the time with just an orange cake mix and nothing else. I slowly doctored it everytime I made them and this is what i came up with. I hope you enjoy and let me know how they work!


Amount Ingredient 1 Box Duncan Hines Orange Supreme 3 Large Eggs at room temp 1 1/3 cup Milk or water 1/3 cup Orange Infused Canola Oil 1/2 tsp Orange candy oil or 1 tsp Orange extract For the Filling 7 oz Marshmellow Fluff 1/2 cup unsalted Butter (room temp) 1/2 cup Crisco Shortening For Frosting 1 cup Unsalted butter at room temp 3-4 cup Powdered sugar (sifted) 1/4 tsp table salt 1-4 tbsp Heavy whipping cream or milk, start with one and increase 1 tsp Vanilla extract 1/2 tsp Orange candy oil or 1 tsp+ of orange extract, flavor to your liking Wiltons Orange food color Color to liking


preheat Oven to 325 ( my oven is not calebrated so i always bake at 325, but bake according to your normal bake temp)
For Cake – Mix all ingredients together in a Electric mixer on medium speed until mixed. Fill cupcake liners as usual )2/3 full) Bake for 15 mins or until toothpick inserted comes out clean. let cool in pan 5 mins then transfer to wire wracks to resume cooling.
For filling, combine fluff, butter and shortening in bowl of electric mixer. Cream together until well mixed. Spoon into cooled cupcakes centers.
For frosting:
1.Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium add salt and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
i divide my frosting in two different bowls. One bowl i add the vanilla extract and the other i add the orange and flavor to my taste, i then add the orange food color and tint to my liking. i then add the frosting to two seperate piping bags and fit into a large one. I then Pipe a swirl onto the cupcake


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