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Triple-Orange Cupcakes
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Triple-Orange Cupcakes

2 Hr(s) 21 Min(s)
20 Min(s) Prep
2 Hr(s) 1 Min(s) Cook
Prepare a batch of these Triple-Orange Cupcakes for dessert. These Triple Orange Cupcakes with creamy frosting are decorated with sweet mandarin oranges.
What You Need
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24 servings
Original recipe yields 24 servings
1/3 cup sugar
2 tsp. cornstarch
1 can (11 oz.) mandarin oranges, undrained
water
3 Tbsp. plus 1 tsp. (about 1/2 of 3-oz. pkg.) JELL-O Orange Flavor Gelatin
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
2 cups thawed COOL WHIP Whipped Topping
zest from 1 navel orange
24 fresh mint leaves
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Let's Make It
1
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.
2
Meanwhile, prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Remove to wire racks; cool completely.
3
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.
4
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.
5
Frost tops of cupcakes with pudding mixture. Garnish with reserved mandarin oranges and mint leaves to resemble flowers as shown in photo.
Kitchen Tips
Tip 1
Substitute
Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Orange Tangerine Flavor Gelatin.
Tip 2
Substitute
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Tip 3
Variation
Prepare using JELL-O Lemon Gelatin and lemon zest.
Tip 4
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.
Tip 5
How to Store
Keep frosted cupcakes refrigerated.
Tip 6
Note
If you have a piping bag, you can instead use that to pipe the pudding mixture into cupcakes as directed.
Nutrition
Calories
160
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 210mg
9%
Total Carbohydrates 27g
10%
Dietary Fibers 0g
Sugars 19g
38%
Protein 2g
4%
Vitamin A
6%
Vitamin C
6%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* 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.
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