Creamsicle Cupcakes Topped With Candied Oranges
Today I'm reliving those memories with my Creamsicle Cupcakes Topped with Candied Oranges.
Equipment
- 2 cup cake pans 123-cup
- 24 cupcake paper liners
- 1 stand mixer with paddle attachment
- 3 mixing bowls Large
- 1 chef's knife
- 1 cutting board
Ingredients
Ingredients for the Creamsicle Cupcakes:
- 1 box Duncan Hines French Vanilla cake mix
- 1 pinch kosher salt
- 3 egg whites Room temperature (whites from large eggs)
- 1/3 cup vegetable oil
- 1 cup Orange Crush soda (This replaces the water from the box instructions)
- 1/3 cup ricotta cheese Room temperature
- 2 tbsps Orange Jello Mix
Ingredients for the Creamsicle Frosting:
- 16 tbsps butter Unsalted and at room temperature
- 3 cups powdered sugar
- 1 to 3 tbsps Orange Crush soda To reach the desired consistency
- 2 tbsps Orange Jello mix
Instructions
- Instructions for the Creamsicle Cupcakes:Preheat oven to 350°F.Line the 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 overmix) until just combined. Fill the liners 3/4 of the way full and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on sheet pans with cooling racks.Instructions for the Creamsicle Frosting:In a stand mixer or an electric hand mixer, whip butter until light and fluffy. Add in the 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.To Finish:Nestle the candied orange slices into the top of each cupcake.There you have it, my Creamsicle Cupcakes with Candied Oranges.
Notes
1) Recipe for the Candied Oranges:Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour (stovetop)
Bake Time: 2 hours @ 200°F. (Leave in the oven 1 extra hour with the oven turned off)
Total Cook Time: 4 hours Equipment: 3 (1/4) rimmed baking sheet pans with wire racks, aluminum foil, 3-quart saucepot, chef's knife, cutting board Ingredients for the Candied Oranges:
1 orange yield, approx. 25 triangles
3 navel oranges sliced into rounds approximately 1/8-inch thick. Discard seeds and ends.
1 large bowl of iced water
3 cups of granulated sugar
3 cups of water
6 tablespoons of orange juice
Turbinado sugar Instructions for the Candied Oranges:
Fill a large bowl with ice water and set aside. Bring a large saucepan with water to a boil, and add the orange slices. Boil for 1 minute, and 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 in 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 the mixture, stirring occasionally, until the sugar has completely dissolved. Turn the heat down to medium-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. Preheat the oven to 200°F.
Place a rack on a sheet pan lined with foil and lay the orange slices in a single layer on the rack. Sprinkle each orange slice with Turbinado sugar. Place the racks of oranges into the oven for 2 hours. This process will dry the candied oranges. Turn the oven off and do not open the oven for an extra hour. I've made extra candies and oranges in this recipe, 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, slice them into triangles. Using a paring knife, start at the center of the circle, using the segment lines within the circle, and slice into triangles. For appearance reasons, use only the best ones to place on top of each cupcake. Each circle yields around 5 triangles. 2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
