Orange Creamsicle Cupcakes
Orange Creamsicle Cupcakes might be just the American recipe you are searching for. One portion of this dish contains about 4g of protein, 10g of fat, and a total of 275 calories. This recipe serves 20. For 37 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 84 people have tried and liked this recipe. Head to the store and pick up orange juice, orange peel, marshmallow creme, and a few other things to make it today. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes approximately 40 minutes. It works well as a very budget friendly hor d'oeuvre. With a spoonacular score of 18%, this dish is rather bad. Users who liked this recipe also liked Orange Creamsicle Cupcakes, Orange Creamsicle Cupcakes, and Orange Creamsicle Cupcakes.
Servings: 20
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup butter, softened
1/2 cup buttermilk
1 cup canola oil
1 cup confectioners' sugar
3 eggs
3 cups all-purpose flour
1 jar (7 ounces) marshmallow creme
1/4 teaspoon orange extract
1/3 cup orange juice
Orange peel strips
2 teaspoons grated orange peel
3/4 teaspoon salt
1-1/2 cups sugar
1/4 teaspoon vanilla extract
2 cups vanilla ice cream
Equipment:
bowl
muffin liners
toothpicks
Cooking instruction summary:
Directions 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. 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. In a large bowl, beat butter until fluffy; beat in confectioners’ 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. Originally published as Orange Creamsicle Cupcakes in Taste of Home's Holiday & Celebrations CookbookAnnual 2011, p186 Nutritional Facts 1 cupcake equals 386 calories, 20 g fat (6 g saturated fat), 56 mg cholesterol, 276 mg sodium, 48 g carbohydrate, 1 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, beat the first eight ingredients until well blended.
2. Combine the flour, baking powder, baking soda and salt; gradually beat into egg mixture until blended.
3. Fill paper-lined muffin cups three-fourths full.
4. 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.
5. In a large bowl, beat butter until fluffy; beat in confectioners’ sugar and extracts until smooth.
6. 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.
7. Serve immediately.
Nutrition Information:
covered percent of daily need
