Clarion County Recipe of the Day: Orange Cream-Filled Cupcakes

J.C. Taggart

J.C. Taggart

Published April 1, 2020 4:02 am
Image

Make this awesome dessert for an afternoon treat for your family!

Orange Cream-Filled Cupcakes

Ingredients

3 large eggs
1-1/2 cups sugar
1 cup canola oil
1/2 cup buttermilk
1/3 cup orange juice
2 teaspoons grated orange zest
1 teaspoon orange extract
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt

Frosting:

3/4 cup butter, softened
1 cup confectioners’ sugar
1/4 teaspoon vanilla extract
1/4 teaspoon orange extract
1 — 7 oz. jar marshmallow creme
2 cups vanilla ice cream

Directions

~In a large bowl, beat the first eight ingredients until well blended. Combine the flour, baking powder, baking soda, and salt; gradually beat into egg mixture until blended.

~Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18 to 22 minutes (or until a toothpick inserted in the center comes out clean). Cool for 10 minutes before removing from pans to wire racks to cool completely.

~In a large bowl, beat butter until fluffy; beat in confectioners’ sugar and extracts until smooth. Add marshmallow creme; beat until light and fluffy. Using a melon scoop, remove a small amount of cake from tops of cupcakes. Top each with a small scoop of ice cream. Decorate with frosting. Serve immediately.

Recent Articles

Community Partner