Creamsicle Cupcake Recipe Recipes Recipes Recipe For Chili

ORANGE DREAMSICLE CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line 18 muffin cups with paper liners. Sift the flour, baking powder and salt into a medium bowl; set aside. Beat the egg whites in a large bowl with a mixer on medium-high speed until stiff peaks form, about 4 minutes; set aside.
• Beat the butter, granulated sugar, egg yolks, orange zest and orange oil in a separate large bowl with a mixer on medium speed until smooth and combined, about 4 minutes. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the orange juice. Fold in the beaten egg whites. Spoon the batter into the muffin cups, filling each about halfway. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool 10 minutes in the pans, then remove to racks to cool completely.
• Make the frosting: Beat the butter and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 6 minutes. Reduce the speed to low; gradually beat in the confectioners' sugar. Add the milk, increase the speed to medium and beat until light and fluffy. Frost the cupcakes. Top with sanding sugar and orange gummy candies.
• Orange oil gives the cupcakes an intense orange flavor that you can?t get from just extract or zest.

ORANGE CREAMSICLE® CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners or grease with butter.
• Whisk flour, baking powder, and salt together in a medium bowl.
• Beat sugar and butter together in a separate bowl until light and fluffy. Beat in eggs, one at a time, then add milk, vanilla extract, and orange extract slowly.
• Pour batter evenly into the prepared tin.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool completely.
• Beat butter for frosting with a mixer on high speed; mix in powdered sugar. Add heavy cream 1 tablespoon at a time. Add orange extract and vanilla extract and mix until smooth. Frost cooled cupcakes.
• Combine orange, orange juice, cornstarch, and powdered sugar for glaze in a saucepan. Stir until all lumps are gone. Bring to a boil; reduce heat and let simmer, stirring every few seconds, for 5 minutes. Strain orange out of the glaze into a container. Pour a little glaze over each frosted cupcake.

CREAMSICLE® ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Blend cake mix, water, eggs, and oil in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 27 minutes. Cool on a wire rack for 15 minutes before removing from the pan. Let cool completely, about 30 minutes.
• Use a serrated knife to slice off the top to create a flat surface. Slice the cake in half so you have two 9x6 1/2-inch cakes.
• Line a jelly roll pan with plastic wrap. Place one half of the cake in the pan. Cover with scoops of ice cream, pressing down gently as you go to create an even layer. It's okay if the edges aren't smooth or even.
• Place the second layer of cake on top, pressing down gently with the palm of your hand. Spread whipped topping on top of the cake. Freeze until completely frozen through, 4 to 6 hours.
• Remove the cake from the freezer and trim on all 4 sides so that you have smooth edges. Return to the freezer until ready to serve.

ORANGE CREAMSICLE CUPCAKES

Steps:

• Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside.
• In a large mixing bowl, using an electric hand mixer set on medium-high speed, blend together butter, granulated sugar and orange zest until pale and fluffy, about 3 - 4 minutes.
• Mix in eggs one at time, blending until combine after each addition. Measure out cream into a liquid measuring cup, stir in orange juice, orange extract and vanilla extract.
• With hand mixer set on low speed and working in 3 separate batches, blend in flour mixture alternating with cream mixture, beginning and ending with flour mixture and mixing just until combine after each addition.
• Divide batter among 14 paper lined muffin cups, filling each cup 3/4 full. Bake in preheated oven 23 - 25, rotating muffin tins once halfway through baking, until toothpick inserted into center comes out clean.
• Remove from oven and allow to cool several minutes before transferring to a wire rack to cool.
• Cool completely then frost with Vanilla Buttercream Frosting and garnish with an small orange slice if desired (just before serving). Store in an airtight container at room temperature.