Yeah I know. Me and every other lady on the planet.
I saw the recipe for orange creamsicle cupcakes on What Megan’s Making and I really really really had to try making them. I had a family get-together over the weekend and though I was already planning on making a pound cake, I decided to make cupcakes too.
The shopping list for these is a little extensive but nothing on it is terribly pricey or difficult to find. I still managed to forget to buy more orange juice, so I ended up using 1/2 cup of orange juice and 3/4 cup water instead of 1 1/4 cup orange juice. Oops and oh well.
The cupcakes baked up fine.
When I took them out of the baking pan they were so light I thought they would float away.
I took a short cut with the frosting by purchasing two cans of cream cheese frosting and coloring one can of it orange.
YouTube is just full of helpful advice regarding frosting cupcakes, including two-color swirled frosting (which is also briefly detailed in the recipe linked above). It’s simple enough but OH THE GLEE when it actually worked!
One final thought: I’m not a big fan of the Wilton brand foil-lined baking cups. Among the product claims are that you can put the cups on a cookie sheet, without using a muffin pan, but there is no way I could have done this because the cups were so splayed out due to how they were packaged. I also had a really hard time getting them to stay in the cupcake pan and not spring up out of it, though that was alleviated somewhat when I put the batter in. They’re just not as nice as the Reynolds Baked For You cups.