Triple-Orange Cupcakes - Kraft Recipes Top
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Triple-Orange Cupcakes

Prep Time
20
min.
Total Time
2
hr.
21
min.
Servings

24 servings

Prepare a batch of these Triple-Orange Cupcakes for dessert. These Triple Orange Cupcakes with creamy frosting are decorated with sweet mandarin oranges.

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What You Need

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Make It

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  • Combine sugar and cornstarch in medium saucepan. Drain mandarin oranges, reserving liquid. Reserve mandarin oranges for later use. Add enough water to reserved liquid to measure 3/4 cup. Gradually stir into sugar mixture. Bring to boil on medium heat, stirring constantly; cook and stir 1 min. Add to dry gelatin mix in medium bowl; stir 2 min. until completely dissolved. Refrigerate 1 hour or until thickened, stirring occasionally.
  • Meanwhile, prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Remove to wire racks; cool completely.
  • Use end of wooden spoon to poke hole in center of each cupcake, being careful not to poke hole completely through to bottom of cupcake. Spoon gelatin mixture into resealable plastic bag. Cut small piece off one bottom corner of bag; use to squeeze gelatin mixture into holes in cupcakes.
  • Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP and orange zest until blended.
  • Frost tops of cupcakes with pudding mixture. Garnish with reserved mandarin oranges and mint leaves to resemble flowers as shown in photo.

Substitute

Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Orange Tangerine Flavor Gelatin.

Substitute

Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding

Variation

Prepare using JELL-O Lemon Gelatin and lemon zest.

How to Use the Remaining Dry Gelatin Mix

Add 1/2 cup boiling water to remaining dry gelatin mix from package; stir 2 min. until completely dissolved. Stir in 1/2 cup cold water. Refrigerate until firm.

How to Store

Keep frosted cupcakes refrigerated.

Note

If you have a piping bag, you can instead use that to pipe the pudding mixture into cupcakes as directed.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 160
Total fat 6g
Saturated fat 2g
Cholesterol 25mg
Sodium 210mg
Carbohydrate 27g
Sugars 19g
Protein 2g
% Daily Value
Vitamin A 6 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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