This is a first for Pink Sugar, making something kind of out of a box, well three boxes actually. I was looking through all my books and magazines for a quick and easy recipe for cupcakes since I was short on time. When I came across Orange Cream Pop cupcakes in a Better Homes and Gardens Cupcake Magazine I couldn’t resist. I love the combination of orange and cream, come on who doesn’t like a Creamsicle?! It was after I decided that I was going to make them when I saw that the recipe called for cake mix, orange Jell-O, AND pudding mix.
I have to say that it’s been a while since I’ve made something out of a box that wasn’t mashed potatoes (I like em! I know I’m weird.) so I was a little hesitant, wait let’s be realistic I wasn’t hesitant I was just wondering whether or not the cupcakes would actually be good and they were!
The cake portion of the cupcake was fluffy and moist with a hint nice hint of orange. The icing was good but a little too sweet so I would cut back on the powdered sugar a bit and maybe actually add a little more cream cheese. But over all I think the cupcakes were a hit.
Orange Cream Mini Cupcakes
3 oz. package orange Jell-O
1 2 layer size package white cake mix
1 oz. package cheese instant pudding
1¼ cups orange juice
1/3 cup vegetable oil
1 teaspoon vanilla
- Preheat your oven to 350° F and line a mini muffin pan with paper liners.
- Reserve 2 teaspoons of orange Jell-O powder to use in the icing.
- In a large bowl combine the cake mix, gelatin, pudding mix, eggs, oil, orange juice, and vanilla.
- Fill the muffin cups 2/3 full and bake for 10 minutes or until a toothpick inserted comes out clean.
- Allow to cool before frosting.
Orange Cream Icing
8 oz package of cream cheese, room temperature
½ cup unsalted butter, room temperature
2 teaspoons vanilla
2 teaspoons of reserved orange Jell-O powder
zest of one orange
6 cups powdered sugar
orange food coloring
- In an electric mixer beat cream cheese and butter until smooth.
- Mix in vanilla, gelatin, and orange zest.
- Gradually sift the powdered sugar into the mixing bowl and beat until combined. Make sure you scrape the sides of the bowl down every now and then; you don’t want to find a ball of powdered sugar in your icing!
- Reserve half of the white icing in a separate bowl.
- Add the food coloring a little at a time to the mixing bowl until you reach a shade of orange you like.
- On one side of either a pastry bag or a large Ziploc bag scrap in the white icing. On the opposite side of the pastry bag scrap in the orange icing. Pipe onto your minis! This way you’ll get the swirled icing like in the pictures!