Dreamsicle Cupcakes

  

Sorry for the fuzzy picture....you get the idea



 

My father LOVES creamsicles and has been asking me for about a year to make a creamsicle cake for him. Being the wonderful daughter that I am...I haven't made it until now. It's his birthday next week and I am going to visit him this weekend so I have run out of excuses.

The reason I was reluctant to make these is because creamsicles can evoke such a strong emotion in some people...they can take you right back to the best Summers of your childhood. For me they remind me of playing outside with all my friends and hearing...just off in the distance the jingle of the ice cream truck. "ICE CREAM!!!!" everyone would yell and race home to get money from Mom. Creamsicles, Nutty Buddies, Bomb Pops...all the best flavors of Summer.

When I saw this recipe, in the Cake Mix Doctor cookbook I just knew it would be close. I wanted the obvious orange flavor but I wanted to figure out how to bring in the background flavor of the "cream" part.  I made a few changes...modifications on her recipe as well as bringing in a topping recipe that I found on the internet...and changed a little.  The end result is pretty close to the classic Creamsicle and I hope you will give it a try and enjoy.

Here we go.....the recipes.

Prepare in the following order:

Garnish: (optional)

2 T. Orange Jello powder

4 T. Boiling Water

1 C. Coconut

In a medium mixing bowl dissolve Jell-O with boiling water. Add coconut and toss to completely coat. Spread coconut on a piece of wax paper to dry.

Frosting:

8oz Sour Cream

1 ¼ C. Confectioners Sugar

½ C. Fresh Orange Juice

8oz Whipped Topping (cool whip)

1/2 t. Orange Extract

1 C. Sweetened Coconut

In a medium sized bowl mix sour cream with coconut. Cover and place in refrigerator for about an hour. Remove from refrigerator and add sugar and juice and beat on medium until well combined. Fold in whipped topping and refrigerate until needed.

Glaze:

3/4 C. Confectioners Sugar

6 T. fresh Orange Juice

In a small bowl combine sugar and juice and set aside until needed.

Cupcakes:

1 Box Yellow Cake mix – without pudding (if you can find orange cake mix that would be better...but not easy to find)

¾ C. Miracle Whip...not mayonaise

1 (1.3oz) Pkg. Dream Whip

¾ C. Fresh Orange Juice (approx 2 medium oranges) zest the oranges before juicing

3 Large Eggs

3 T. fresh Orange Zest

1 t. Orange extract (if using yellow cake mix)

1 T. orange Jell-O powder (if using yellow cake)

Preheat oven to 375 and line 24 muffin cups with cupcake papers...23 if using a Pillsbury cake mix

1. Put everything in a large mixing bowl and beat on low for 1 minute. Stop the machine and scrape down the sides of the bowl. Increase speed to medium and beat for 2 minutes. The batter should look thick and well mixed.
2. Divide the batter among the 23 or 24 muffin cups...filling about 2/3's the way full. If using the #16 scoop it will be just a little less than a full scoop.
3. Place the pans in the preheated oven and immediately reduce the temperature to 350. Bake for about 18-22 minutes or until the tops spring back then lightly pressed.
4. When you remove the cupcakes from the oven place the pans on a cooling rack.
5.  Using a fork poke holes in cupcakes.
6. Remove cupcakes from pans and place on wire cooling rack.

Assembly:

1. Dip warm cupcakes in glaze and place on wire rack to let glaze soak in
2. Allow cupcakes to completely cool
3. Place a nice dollop of frosting on each cupcake
4. Sprinkle with garnish and refrigerate
5. Serve cool...like a real creamsicle