Everyone’s Favorite Dessert Cupcakes!


Orange and Cream Cupcakes


1 box (18.25 oz) yellow cake mix, prepared as box directs, substi- tuting orange juice for the water


1 package custard style pudding 1 Tbsp. orange peel 12 orange sections, each cut in half


Heat oven to 350°F. Line 24 regular-size (2 1/2-in. diam) muffin cups with paper or foil liners. Spoon cake batter into lined cups, filling each 2/3 full. Bake as box directs. Transfer to a wire rack to cool completely. Using tip of a paring knife, cut a small hole in top of each cupcake.


Prepare custard as box directs, stir in grated peel and cool until warm. Spoon into a sturdy zip-top food bag, cut tip off one corner and pipe into holes in cupcakes (about 1/2 cup of custard will be left.) Insert a half orange section into custard in each cupcake. Refrigerate until serving.


Rose Petal Cupcakes


1 box French vanilla cake mix 1&1/2 cups light unsweetened co- conut milk


3 large eggs 1/4 cup canola oil


1&1/2 tsp. each coconut and vanilla extract


For Rose Petal Cupcakes: canned vanilla frosting; red liquid or gel food color; pastry bag with large star tip; light corn syrup; clean artist’s brush; small fresh pink roses, rinsed and patted dry; granulated sugar


Heat oven to 350°F. Line 24 regular-size muffin cups with paper or foil liners.


Beat cake mix, coconut milk, eggs, oil and extracts in large bowl with mixer on medium speed 2 min- utes or until blended and smooth. Divide among muffin cups. Bake 20 to 22 minutes until a wooden pick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes before removing cup- cakes to rack to cool completely. Tint frosting pastel pink and pipe a swirl on top of cupcakes. Thin some corn syrup with water; lightly brush on rose petals. Toss in sugar. Arrange petals on top of frosting swirl.


Patriotic Cupcakes


1 stick (1/2 cup) butter or marga- rine (not spread), softened 3/4 cup sugar


1 1/2 tsp. baking powder 1/4 tsp. salt 2 large eggs


1/2 cup(s) 1% lowfat milk 1 tsp. vanilla extract 1&1/3 cups all-purpose flour 1 tub (12-oz.) whipped vanilla frosting


Red, white, and blue coarse (crys- tal) sugar


Red and blue gel or paste food colors


2 disposable plastic decorating bags, each fitted with a #16 star piping tip


Heat oven to 350°F. Line 12 regular-size (2 1/2-inch-diameter) muf- fin cups with paper liners. Beat butter, sugar, baking powder, and salt in a large bowl with mixer on high speed 1 minute or until well blended. Add eggs; beat 2 minutes or until fluffy. Reduce speed to low; beat in milk, and vanilla (batter may look curdled). Beat in flour just until blend- ed. Spoon into lined cups. Bake 20 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes before removing from pan to rack to cool completely. To decorate: Spread 1 cup frosting on cupcakes. Place each color sugar on a separate small plate. Lightly press edge of cupcakes in sugar to coat. Divide remaining frosting be- tween 2 small bowls or cups. Color frosting in 1 bowl red, the other blue. Spoon each into a decorating bag. Pipe frostings on cupcakes or deco- rate as desired.


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