Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Creamsicle Cupcakes With Creamsicle Frosting Topped With Candied Oranges



Do you remember that distinct musical sound that came from a loudspeaker proudly displayed on the top of a white truck? You could hear them, those wonderful musical tones, before even seeing anything coming down your street. I believe they planned it that way, giving you, just enough, time to run in and ask your parents for money to buy ice cream! Those were some of my best childhood memories. I would always get the creamsicle, it was my favorite! Today I relived those memories with my Creamsicle Cupcakes With Creamsicle Frosting Topped With Candied Oranges.

I do want to let my readers know, in the pictures,  I made 3 boxes of cake mix, yielding around 72 of these cupcakes, celebrating two birthdays, for co-workers. My recipe below is for 24 cupcakes, 1 box. It’s really important to note, anytime you want to make more than one box, only mix one box mix at a time. After the completion of the box mix then you can combine them together in one large bowl. The frosting you can mix all the ingredients at one time together, no problem!

I like to start with making the candied oranges.

Prep Time: 10 minutes
Cook Time: 20 minutes ( follow the cooking time on the back of the cake box)
Total Time: 30 minutes
Yields: 24 cupcakes
Equipment: cupcake pan, paper liners

For the cupcakes:
1 Box Duncan Hines French Vanilla
3  room temperature egg whites ( large eggs)
1/3 cup of vegetable oil
1 cup of Orange Crush soda ( this replaces the water from the box instructions)
1/3 cup of room temperature Ricotta cheese
2 tablespoons of Orange Jello Mix

Ingredients For Creamsicle Frosting:
2 sticks of room temperature unsalted butter
3 cups of powdered sugar
1-3 tablespoons of Orange Crush Soda
2 tablespoons of Orange Jello Mix

Directions For Creamsicle Cupcakes:
Preheat oven to 350 degrees F.
Line cupcake pan with paper liners. In one large bowl mix egg whites, Ricotta cheese, vegetable oil, jello mix, and Orange Crush soda. Once all these ingredients are well combined, slowly add in the dry cake mix, stirring ( do not over mix) until just combined. Fill the liners 3/4 of the way full and bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on sheet pans with cooling racks.

Directions For Creamsicle Frosting:
In a stand mixer or an electric hand mixer, whip butter until light and fluffy. Add in jello mix. Next, gradually add in the powdered sugar a little at a time. Finally, add in the Orange Crush Soda as needed to reach the desired consistency. Pipe the frosting ( using a piping bag and preferred tip) on the cooled cupcakes.

Candied Oranges:
Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour (stove top)
Bake Time: 2 hours @ 200 degrees F. (leave in the oven 1 extra hour with the oven turned off)
Total Cook Time: 4 hours
Equipment: 3-1/4 sheet pans with racks, aluminum foil

1 orange yield, approx.25 triangles
3 navel oranges sliced into rounds around 1/8 inch thick. Discard seeds and ends.
A large bowl of ice water
3 cups of granulated sugar
3 cups of water
6 tablespoons of orange juice
Turbinado sugar

Directions For Candied Oranges:
Fill a large bowl with ice water and set aside. Bring a large saucepan with water to a boil and add in orange slices. Boil for 1 minute then place the orange slices in the bowl of ice water to shock and stop the cooking process. Once the orange slices have cooled, drain and place them into a large container and set them aside.

In another large saucepan over medium heat, bring 3 cups of water, 3 cups of sugar, and 6 tablespoons of orange juice just to a boil. Heat until sugar has dissolved stirring occasionally. Turn the heat down to med-low and place the orange slices into the sugar-water. Simmer (very low boil) the orange slices for 1 hour, until the rinds are slightly translucent, turning the slices over every 15 minutes.

Place a rack on a sheet pan lined with foil and lay the orange slices in a single layer on the racks. Sprinkle each of the orange slices with Turbinado sugar. In a preheated 200-degree oven F., place the racks of oranges into the oven for 2 hours. This process will dry the candied oranges out so they are not so sticky. Turn the oven off and do not open the oven for an extra hour.

I’ve made extra candies oranges in this recipe and that’s because I want to use only the best looking ones as toppers and, at the end of the day, the cook needs a treat too! Once the candied oranges have come out of the oven after the 3 hours, slice the candied oranges into triangles. Do this by using a paring knife and start at the center of the circle using the segment lines within the circle, cut into triangles. For appearance reasons, use only the best ones to place on top of each cupcake. Each circle yields around 5 triangles.


1 Comment »

12/13/2014 Grand Opening of Jillycakes Orlando-Cupcakes

2014-12-14 12.12.332014-12-14 12.12.53


When you think of cupcakes, what could be a better visual than this entrance? Step into a whimsical world of sweet treats. The atmosphere at Jillycakes will take you back to your childhood. The memories of all things sweet and colorful. Jillian’s cakes are nothing less awesome works of art, masterpieces.

Jillycakes is a gourmet cupcake and specialty cake bakery serving the greater Orlando area of Central Florida. Food Network’s Cupcake Wars Winner!

I met Jillian a couple of years ago while I was catering a party for a friend. She walked in with this cake, that was simply just amazing. The theme for the birthday party was turning 50. Let me just show you what I’m talking about.


Anyway, her first store opened on 12/13/2014, how cute is that for an opening date, in Winter Park. The shopping center’s backdrop is a lake. It’s beautiful landscaping and water fountains enhance every square foot of this mini mall. Let me give you a peek into Jillycakes. For more information visit their website at

Leave a comment »

French Vanilla Cupcakes

Photo Jun 18, 10 26 32 AM

I have to say that in your local grocery store, there are so many varieties of box cake mixes that are really good. The brand of cake mix I’m partial to is the French vanilla box mix.

If you need a dessert quick,  this one works in a pinch.



I have to say that in your local grocery store, there are so many varieties of box cake mixes that are really good. The brand of cake mix I’m partial to is the French vanilla (16.5-ounce box). If you need a dessert quick,  this one works in a pinch. I love to make the box mixes and make them really special, and I’ll tell you how. Whenever I make a chocolate cake mix I’ll add some brewed coffee (cold) to the batter, It just enhances the chocolate flavor so much, and you don’t taste the coffee. The French vanilla (16.5-ounce box), however; I add a vanilla bean, because I just can’t get enough of that vanilla flavor, plus I love to see the black specks of vanilla throughout the batter. The other ingredient I use is ricotta cheese. The ricotta cheese gives it extra moistness and richness you just can’t get from anything else. So all you do for this recipe is follow the directions on the box and add the caviar of one vanilla bean, and 4 ounces of ricotta cheese to the batter. This will take a box cake mix and make it extra special. After the cupcakes have cooled completely remove them from the pan and place them on a cooling rack.

Instead of frosting, I do something just a little different,  I dip them in cinnamon sugar. All I do is melt 2 sticks of unsalted butter and pour the butter into a bowl, and in another bowl, I mix 1 cup of sugar with 1 tablespoon of ground cinnamon. Take your cupcake and dip the top into the warm melted butter and then into the cinnamon sugar mixture and that’s all there is to it. I promise you won’t be able to eat just one because they are so darn good.

My secret ingredient is Ricotta cheese. Now when I make these I go ahead and make a double batch, one is just not enough, they are that good.  So for a double batch, I put 1 teaspoon of rose water in the wet mix, 2 teaspoons of real vanilla extract, and 8 ounces of ricotta cheese for a double batch.  You are not going to believe how moist they turn out, and the rose water just perfumes the cupcakes. Then I melt 1 stick of unsalted butter and make a cinnamon sugar mixture.  When the cupcakes have cooled a little I dunk the tops into the melted butter and then into the cinnamon sugar.  I bet you can’t eat just one.

Leave a comment »

French Vanilla Cupcakes Covered In Cinnamon Sugar

2013-06-18 10.26.32





The grocery store has a lot of great varieties of box cake mixes to choose from today. Sometimes you just don’t feel like making a cake from scratch or maybe you just don’t have the time.

This French vanilla box cake mix is so good. This variety acts as a blank canvas allowing you to add additional flavorings. I recently bought a bottle of rose water from a specialty food store. I thought how interesting might that be to give the cupcakes a slight floral hint. I also have another secret ingredient that’ll give the moistest cupcakes ever!


French Vanilla Cupcakes

Leave a comment »

%d bloggers like this: