Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Friday, August 31, 2012

Dreamsicle Orange Cupcakes

   By Kerrie

Hi!   I love the orange and cream goodness of Dreamsicle bars – especially bought from the ice cream truck that even in late August is tooling down our street every other day or so with the tinkle of music we remember as children.   The sweet orange and cream in my mouth takes me back to little girl days waiting with Daddy for the truck to get closer to our house so we could run down to the end of the driveway and meet it.   Thank goodness the meandering ice cream truck has not yet gone by the wayside.   Anyway, I have been tinkering with a recipe over the summer, and it’s good enough to share now.   If you love orange and cream as I do, you might want to give these little cakes a try…..


1 classic yellow cake mix  (I used Pillsbury)
1 cup orange juice (the less sweet the better) I use Fred Meyer’s store brand
1/3 cup oil (I use canola)
3 eggs
2 teaspoons orange extract  (I use Specialty Flavors Dream Cycle by Johnson Supply Co.)
Yellow and Red food color – about 2 drops of red and 3 drops of yellow more or less
1 small (3.3 ounce package) Jell-O White Chocolate pudding mix
1 envelope Dream Whip
1 cup cold milk
¼ cup cold milk
½ cup (1 stick butter) ROOM TEMPERATURE
½ cup Vegetable Shortening (I use Crisco) ROOM TEMPERATURE
3 cups confectioners' sugar
3 Tablespoons orange juice
1 Tablespoon orange extract
Yellow and Red food color – about 2 drops of red and 3 drops of yellow more or less


First, preheat oven to 350 degrees F. and either grease or paper line cupcake tins.   This recipe will yield 20 – 22 cupcakes.

Next, to a large bowl add the cake mix, orange juice, oil, eggs and orange extract.  Mix on medium high for two minutes.  Then, starting with a couple of drops of red, and then yellow, add the food coloring – mixing well with each addition until you have the desired color of orange.

Now, using a medium size scoop, fill each cupcake paper.

Place the tins in oven and bake for 17 minutes, or until toothpick inserted in center comes out clean.

Remove tins from oven and place on cooling rack.    In 5 minutes, remove the cakes from the tins and continue to cool on rack.   When completely cooled, fill with cream (see below) and frost (see below).

While the cupcakes are cooling, make the cream center.   First, to a medium bowl add the white chocolate pudding mix and 1 cup cold milk.   Using an electric mixer, run on medium high for about a minute, scrape the sides and bottom and then cover with plastic and place in the fridge.

Then, to a small bowl add one envelope of “Dream Whip” and ¼ cup cold milk.   Beat with electric mixer on high for about 5 minutes and/or until peaks form.

Now, top the chilled pudding with the fluffy “Dream Whip” and mix on low until blended.   Cover with plastic wrap and chill until used.

Okay, let's make the frosting ....   in a large bowl, cream shortening and butter with electric mixer. 

Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.  Add orange juice and extract and beat at medium speed until light and fluffy.   Now, color the frosting as you did with the cake mix using alternate drops of red and yellow until you have a nice orange color.   Fill piping bag and set aside.

Okay, let’s fill the cupcakes with the cream mixture....   Do this by piping with a long tip.   Push in the filling until you see the top of the cake begin to dome a bit.

Now, when each of the cupcakes have been filled, frost with the orange icing.   Leave a little circle in the center blank – which you will fill with a last little dollop of the cream mixture.

Enjoy !!!!!

Place cupcakes in fridge until 20 minutes before serving.   They will stay yummy and nice for up to 3 days.  

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