Orange Creamsicle Cupcakes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 20 |
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Our home economists bring the flavor of a favorite frozen treat to palate-pleasing cupcakes. A scoop of vanilla ice cream adds even more indulgence! Ingredients:
3 eggs |
1-1/2 cups sugar |
1 cup canola oil |
1/2 cup buttermilk |
1/3 cup orange juice |
2 teaspoons grated orange peel |
1 teaspoon orange extract |
1 teaspoon vanilla extract |
3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
3/4 teaspoon salt |
frosting: |
3/4 cup butter, softened |
1 cup confectioners' sugar |
1/4 teaspoon vanilla extract |
1/4 teaspoon orange extract |
1 jar (7 ounces) marshmallow creme |
2 cups vanilla ice cream |
orange peel strips |
Directions:
1. In a large bowl, beat the first eight ingredients until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into egg mixture until blended.
2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a large bowl, beat butter until fluffy; beat in confectionersâ sugar and extracts until smooth. Add marshmallow creme; beat until light and fluffy. Using a melon scoop, remove a small amount of cake from tops of cupcakes. Top each with a small scoop of ice cream. Decorate with frosting and orange peel strips. Serve immediately. Yield: 20 cupcakes.
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