Triple-Orange Cupcakes
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2 Hr 21 Min
Prep : 20 Min Cook: 2 Hr 1 Min
Streaks of fruity JELL-O Jelly and a creamy frosting add a flavourful touch to these Triple Orange Cupcakes.
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24 Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1/3 cup sugar
2
2 tsp. corn starch
3
1 can (284 mL) mandarin oranges, undrained
4
water
5
3 Tbsp. plus 1 tsp. (about 1/2 of 85-g pkg.) Jell-O Orange Jelly Powder
6
1 pkg. (2-layer size) yellow cake mix
7
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
8
1 cup cold milk
9
2 cups thawed Cool Whip Whipped Topping
10
zest from 1 navel orange
11
24 fresh mint leaves
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How do I make it ?
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Step 1
Combine sugar and corn starch 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 jelly powder in medium bowl; stir 2 min. until completely dissolved. Refrigerate 1 hour or until thickened, stirring occasionally. Step 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. Step 3
Use end of wooden spoon to poke hole in centre of each cupcake, being careful not to poke hole completely through to bottom of cupcake. Spoon jelly mixture into resealable plastic bag. Cut small piece off one bottom corner of bag; use to squeeze jelly mixture into holes in cupcakes. Step 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. Step 5
Frost tops of cupcakes with pudding mixture. Decorate with reserved mandarin oranges and mint leaves to resemble flowers as shown in photo. Kraft Kitchen Tips!
How to Use the Remaining Jelly Powder
Add 1/2 cup boiling water to remaining dry jelly powder 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.
Nutrition
Calories
180
Calories From Fat
0
% Daily Value
Fat 7 g
Saturated fat 2.5 g
13 %
Cholesterol 25 mg
Sodium 210 mg
9 %
Carbohydrate 29 g
Fibre 0 g
Sugars 20 g
Protein 2 g
Vitamin A
4 %
Vitamin C
10 %
Calcium
2 %
Iron
8 %
Servings
24 servings, 1 cupcake (51 g) each
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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