Creamscicle Cupcakes

For those who don’t know, there is a little place on the cusp of Presque Isle State Park in Erie, Pennsylvania called Sara’s. They have an orange vanilla twist ice cream cone that is to DIE for.

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In all it’s melt-y glory.

Everyone else in the world probably knows the combination of orange and vanilla as creamscicle.

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Creamscicle Cupcakes

yields 24

Ingredients

Cake:

White Cake Mix or your favorite white cake recipe

3 oranges, zested

2 teaspoons orange flavoring

Filling:

1 1/2 cups heavy whipping cream

1/2 cup confectioner’s sugar

1/2 teaspoon vanilla extract

Buttercream Frosting:

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

1 teaspoon vanilla extract

1 teaspoon orange flavoring

4 cups sifted confectioners’ sugar

4 tablespoons +/- milk

2 tablespoons +/- orange juice

orange food dye

Instructions:

Cake:

Make cake batter as directed by packaged directions/recipe.

Fold in the orange zest and orange flavoring.

Bake according to package directions/recipe. Let cool.

Filling:

With an electric mixer, a cold bowl and cold beaters, beat cream until soft peaks form. Add confectioner’s sugar and vanilla. Beat until stiff peaks form. DO NOT OVERBEAT!

Buttercream Frosting:

With an electric mixer, beat together shortening and butter. Add powdered sugar and milk, only a teaspoon at a time, just enough to moisten the powdered sugar and keep the mixer running. Divide frosting in half.

With one half of frosting, mix in vanilla. Add milk, a tablespoon at a time, until desired consistency is reached.

With the other half of frosting, mix in orange flavoring. Add orange juice, one tablespoon at a time, until desired consistency is reached. Add food coloring until desired color is reached.

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Assemble:

Once cupcakes are cooled, use a melon baller to scoop out a bit of the inside of the cupcake. Use a pastry bag, with the tip cut off (sometimes I just use a generic Ziplock bag for filling, because it’s cheaper and works just as well) to fill in the hole.

With another pastry bag fitted with desired tip (yes, this one you need to use a pastry bag for, I’m not that cheap), fill half of the pastry bag with orange frosting and half with white frosting.

Or, you can fill one pastry bag with orange frosting and one pastry bag with white frosting, cut off the tips – evenly and set those bags in a bigger pastry bag fitted with desired tip.

Frost cupcakes, and you’re all done.

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This is my first post for the “Local Love” section of this blog. Hopefully you’ll be seeing treats from all over Western Pennsylvania on here (from time to time). If you’re a baker from Western Pennsylvania or even Ohio and New York I’d love to hear from you!

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