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Kids’ Cupcake Celebration – Orange Cream Pop Cupcakes From the “Celebrate the Holidays with Better Homes and Gardens” iPad application
©Copyright 2011, Meredith Corporation. All Rights Reserved BHG.com
With a popsicle stick and all, these little cupcakes looks and taste like the ice cream truck favorite: The orange creamsicle. Prep: 40 min. Bake: 18 min. Cool: 45 min. Oven: 350 degrees F 1 3-‐oz. 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-‐1/4 cups orange juice 4 eggs 1/3 cup vegetable oil 1 tsp. vanilla 1 recipe Cream Pop Frosting Wooden craft sticks (optional)
Kids’ Cupcake Celebration – Orange Cream Pop Cupcakes From the “Celebrate the Holidays with Better Homes and Gardens” iPad application
©Copyright 2011, Meredith Corporation. All Rights Reserved BHG.com
1. Preheat oven to 350 degrees F. Line twenty-‐seven 2-‐1/2-‐inch muffin cups with paper bake cups. Set aside 2 teaspoons of the gelatin for the Cream Pop Frosting. In a mixing bowl beat the remaining gelatin, the cake mix, pudding mix, orange juice, eggs, oil, and vanilla. 2. Spoon batter into prepared muffin cups, filling each about two-‐thirds full. Use the back of a spoon to smooth out batter in cups. 3. 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. 4. 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. 5. 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. Each serving: 304 cal, 12 g fat, 50 mg chol, 255 mg sodium, 47 g carbo, 0 g fiber, 3 g pro. Cream Pop Frosting: Allow one 8-‐ounce package cream cheese and 1/2 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter, cream cheese, and 2 tablespoons vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in 5-‐1/2 to 6 cups powdered sugar until frosting reaches spreading consistency. Place one-‐fourth of the frosting in a separate bowl; beat in an additional 1/4 teaspoon vanilla. To the remaining bowl of frosting add the reserved 2 teaspoons orange gelatin from the cupcakes and 1 teaspoon finely shredded orange peel. If desired, add a few drops orange food coloring. Beat to combine. Tip: If you don't have enough muffin cups or if all of the cupcakes do not fit into the oven at one time, store the remaining batter in the refrigerator while the first batch bakes.
