Preheat oven to 350°F (176°C). Coat 2 muffin pans with cooking spray (do not line). Set aside. In a medium bowl combine eggs, oil and orange juice mix with a whisk until combined. Add Kinnikinnick White Cake Mix and whisk until combined. Fold in orange zest and pour batter into prepared muffin tins. Bake for 15-17 minutes. Yields 18 cupcakes or 44 mini
Directions (Orange Filling)
In a medium bowl whip whipping cream to medium peaks. Add icing sugar and orange zest. Whip until stiff peaks.
Assembly: Use a wooden spoon handle to make a hole down the center of each cupcake, fill with vanilla custard filling. Pipe a swirl of prepared orange whip topping on top of cupcakes and garnish with additional orange zest. Yields 18 cupcakes
Tips & Variations
- Juice squeezed from two navel oranges will yield close to 1 cup (top with water to make 1 cup).
- For a richer topping use our orange zest butter cream icing on this website