These turned out great. I used a butter recipe and after refrigerating the cupcakes I couldn’t believe how good they were. Its an easy recipe and doesn’t take a lot of time to prepare. A great dessert after Vegetable Beef Stew made with River City Root Beer. Also, try it with Orange Chicken.
Ingredients for Cake
- 1 Package yellow cake mix
- 1 Package instant lemon pudding mix
- 3/4 Bottle River City Orange Cream
- 1 Stick of butter
- 3 Eggs
Ingredients for Sauce
- 1/3 River City Orange Cream
- 2/3 Cup white sugar
- 1/4 Stick butter
Ingredients for Frosting (optional but recommended)
- 3 Cups of powdered sugar
- 1 tsp. cornstarch
- 2 Oranges for zest
- 1 Stick of butter
- 1/4 bottle of River City Orange Cream
Instructions for Sauce
- In a saucepan over medium heat, cook 1/3 bottle of River City Orange Cream, sugar and melted butter for 2 minutes.
Instructions for Frosting
- In mixing bowl add softened butter, orange zest and powdered sugar.
- Mix by hand and add orange cream a teaspoon at a time.
- Continue mixing and checking to make sure you get the right consistency. Not too wet.
- Finish using an electric mixer.
Instructions for Cake
- In mixing bowl add cake mix and pudding mix.
- Stir in softened butter, eggs, 3/4 bottle of River City Orange Cream & tsp lemon extract.
- Beat until smooth.
- Pour batter 3/4 full into paper cup liners in cupcake baking pan.
- Bake according to cake mix package.
- Let cool.
- Poke holes with a fork in top of cupcakes and drizzle sauce over the top.
- Frost as desired.
0 Comments